Steamed bun with purple potato and lace(zi shu hua bian zheng bao )

Steamed bun with purple potato and lace

Introduction:

"Steamed bread and steamed buns are often eaten, so I want to change the pattern. When I make this lace steamed buns, my family say it's good-looking and delicious. I get the affirmation from my family and feel very happy."

Production steps:

Step 1: dice tofu and stir fry in a nonstick pan until yellowish

Step 2: push the tofu aside and stir fry the shrimps for a while

Step 3: chop the cabbage, squeeze out the water, and cut the scallions for later use

Step 4: put all the ingredients in a non stick pan, mix with salt, and the stuffing is ready

Step 5: white dough: 500g flour, 3G yeast powder and appropriate amount of water to form a dough with twice the size; purple potato dough: 120g flour, 80g purple potato powder, 2G yeast powder and appropriate amount of water to form a purple potato dough with twice the size

Step 6: separate the two dough, round the white dough and flatten it, and rub the purple potato dough into small strips around the white dough

Step 7: roll out the bun skin

Step 8: add cabbage stuffing

Step 9: wrap it tightly

Step 10: complete the second serve

Step 11: make cold water in the steamer, put on the germinated water, bring to a boil, steam over medium heat for 20 minutes, turn off the heat, and steam for another 3 minutes

Materials required:

Flour: 620g

Purple potato powder: 80g

Cabbage: 300g

Tofu: 230g

Dried shrimps: right amount

Scallion: right amount

Note: Tofu fried in advance can remove the beany smell.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zi Shu Hua Bian Zheng Bao