Steamed bread with purple potato(zi shu man tou )

Steamed bread with purple potato

Introduction:

"Purple potato is also called black potato (sweet potato), and its flesh is purple to deep purple. In addition to the nutritional components of common sweet potato, it is also rich in selenium and anthocyanins. It contains about 20% protein, including 18 kinds of amino acids, which are easy to be digested and absorbed by the human body, including 8 kinds of vitamins such as vitamin C, vitamin B, vitamin A, and more than 10 kinds of mineral elements such as phosphorus and iron. What's more, it contains a large number of anthocyanins with unique efficacy and high medicinal value. Anthocyanins have preventive and therapeutic effects on more than 100 kinds of diseases. Anthocyanins are known as the successor to water It is the seventh most essential nutrient after protein, fat, carbohydrate, vitamin and mineral. "

Production steps:

Step 1: ingredients.

Step 2: peel and cut the purple potato. Steam well.

Step 3: steam and press into purple sweet potato paste.

Step 4: take about 80 grams of water and yeast and boil.

Step 5: mix 250 grams of flour with mashed purple potatoes and sugar.

Step 6: add the mixed water and mix into flour wadding.

Step 7: mix dough, cover with plastic film or wet cloth, and ferment.

Step 8: white dough: 250g medium gluten flour, 110g water, 1.5g yeast powder and 10g sugar. Make up the white dough.

Step 9: ferment the dough to 1.5 or 2 times the size.

Step 10: air out the dough and roll it out.

Step 11: stack the two sides. Roll it out slightly.

Step 12: roll up the segments.

Step 13: flatten a dough.

Step 14: like a bun, pinch up the edge.

Step 15: close the dough down and turn it round with both hands.

Step 16: prepare the dough in turn, and let it stand for 20 minutes to make hair.

Step 17: boil in cold water and steam for about 10 minutes.

Step 18: after the cease-fire, simmer for 3 minutes. When opening the cover, open the small seam first

Materials required:

Medium gluten flour: 500g

Water: 190g

Yeast: 3 G

Purple potato: 180g

White granulated sugar: 20g

Note: 1, purple potato with skin is 180 grams, flour moisture content is different, with different water. 2. Leave a little water first. If it's too hard, rub it on the dough with both hands. 3. When the dough exhausts, it can be kneaded for a while, and then kneaded for a while to save time and effort.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Zi Shu Man Tou