Purple sweet potato bun(zi shu bao )

Purple sweet potato bun

Introduction:

"It's also called black potato. Its flesh is purple to dark purple. In addition to the nutritional components of common sweet potato, it is also rich in selenium and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are known as the seventh most essential nutrients after water, protein, fat, carbohydrate, vitamins and minerals. Anthocyanins are the most direct, effective and safe free radical scavengers found in the scientific community to prevent and treat diseases and maintain human health. Their ability of scavenging free radicals is 20 times that of vitamin C and 50 times that of vitamin E. Purple sweet potato will become one of the main raw materials of anthocyanins. Purple potato is very popular in the international and domestic markets, and has a very broad development prospect. My son doesn't like steamed purple potato, so he made some purple potato buns for breakfast, which can be served with some porridge. The process is a little long. In fact, we don't have to wait there. During the fermentation process, we can do other things. The purple potato buns that can't be eaten are put into the refrigerator to be frozen, heated in the morning, and served with porridge. It's very convenient and nutritious. "

Production steps:

Materials required:

Flour: 500g

Purple potato: 500g

Warm water: moderate

Angel yeast: half a spoon

Sugar: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Original

Chinese PinYin : Zi Shu Bao