Purple sweet potato and agaric bag(zi shu mu er bao )

Purple sweet potato and agaric bag

Introduction:

"I love purple sweet potato, especially the deep purple, which is always mysterious. And the steamed buns with purple potatoes taste very soft. The mysterious purple always tempts your stomach. If you add a bowl of millet porridge or a cup of soybean milk, it's a good nutritious breakfast. "

Production steps:

Step 1: raw material map (quantity is estimated);

Step 2: the yeast is boiled with warm water for use;

Step 3: sift the high gluten flour and add purple sweet potato paste and corn oil, then pour in yeast water and stir with chopsticks (if there is not enough water, add warm water);

Step 4: mix with smooth dough, cover with fresh-keeping film or wet cloth, and ferment in a warm place;

Step 5: ferment the dough to 1.5-2 times the original size;

Step 6: knead off the bubbles of the fermented dough, roll out the long strips and divide them into small dosage forms;

Step 7: round the preparation and roll it into a thin skin piece with thick middle and thin surrounding;

Step 8: take a piece of dough and wrap it in the egg stuffing of agaric and daylily;

Step 9: evenly knead out the folds and close the mouth to form the steamed buns;

Step 10: put dumpling leaves or wet cloth on the steamed bun, stack them on the steamer and let them stand for 20 minutes;

Step 11: put hot water into the pot, steam over high heat for 10 minutes, turn off the fire for 3 minutes, and then remove the cover.

Step 12: finished product drawing

Materials required:

High gluten flour: 350g

Purple sweet potato paste: 200g

Yeast powder: 6 g

Corn oil: 5ml

Auricularia auricula: right amount

Daylily: moderate

Eggs: right amount

Note: 1, purple sweet potato mud can be replaced by pumpkin mud, if it is pumpkin mud, because it contains more water, yeast does not need to use warm water to open. 2. Add a little corn oil into the dough to make the steamed buns more glossy. Don't add peanut oil, olive oil and other heavy flavor oil, because it will affect the original taste of the steamed buns. 3. The time of steamed bun depends on the size of the bun. If the bun is bigger and fresh meat stuffing, the time of steamed bun needs to be longer.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Zi Shu Mu Er Bao