Sweet potato steamed bread roll(hong shu man tou juan )

Sweet potato steamed bread roll

Introduction:

"In the past, sweet potatoes were basically steamed, but this time they were made into steamed bread rolls, which had a different taste."

Production steps:

Step 1: wash, peel and dice the sweet potato. After 3 minutes in microwave oven, beat it into paste with cooking machine;

Step 2: mashed sweet potato, 200g flour and 2G yeast are kneaded into a ball, and another 200g flour and 2G yeast are kneaded into a ball;

Step 3: fermentation at room temperature for 90 minutes,

Step 4: exhaust the two dough separately;

Step 5: roll the two dough into two pieces and roll them together;

Step 6: Cut 8 pieces;

Step 7: wake up for the second time;

Step 8: wake up again

Step 9: bring to a boil over high heat, turn to medium heat, steam for 15 minutes, turn off the heat and simmer for 5 minutes, then remove.

Materials required:

Flour: 400g

Sweet potato: 1

Yeast: 4 g

Note: 1. When mashing sweet potato, there is no need to add water; 2. Sweet potato and noodles are sticky, so you need to sprinkle some dry noodles on the bottom of the pot when fermenting; 3. Sweet potato steamed bread is best to be cooked and eaten now. If you can't put it in the freezer, you can reheat it when eating.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Hong Shu Man Tou Juan