Purple potato and coconut bun(zi shu ye rong bao )

Purple potato and coconut bun

Introduction:

"I like pasta very much, especially in the north. I've been to Shandong and Henan for almost half a month. I eat steamed buns every day, but I'm not tired of eating them. I really don't think I can find that flavor in Guangzhou. I've never been familiar with the kitchen before, but I've never been successful in making steamed buns, which are hard enough to hurt people. Despite this, I am still learning with enthusiasm. The following is the most successful steamed stuffed bun I've made. It's a little progress

Production steps:

Step 1: prepare all the ingredients, steam the purple potatoes and crush them into mud.

Step 2: put half a bowl of warm water in a bowl, pour in proper amount of dry yeast and mix well.

Step 3: pour yeast into flour bowl and mix with flour. (the amount of warm water depends on the amount of moisture in the dough)

Step 4: knead the dough and cover it with a layer of plastic film.

Step 5: put it into the oven and press the fermentation function key to ferment for more than 2 hours.

Step 6: take out the dough after it is twice as big.

Step 7: sprinkle a thin layer of flour on the chopping board and knead the dough into strips.

Step 8: divide into 8 equal portions.

Step 9: the stuffing of steamed buns is mixed with purple sweet potato paste, coconut, egg and sugar.

Step 10: mix well.

Step 11: knead and press the small dough into a uniform thin crust.

Step 12: put on the stuffing of steamed stuffed bun, then close the mouth and rub it round.

Step 13: put the steamed buns on the steamer with peanut oil paper.

Step 14: cover and ferment for 20 minutes.

Step 15: add proper amount of water to the steamer and bring to a boil. Steam the steamed buns in the steamer for about 15 minutes, then steam for a few minutes, and then take them out for consumption.

Step 16: finished product drawing.

Step 17: finished product drawing.

Materials required:

Low gluten flour: 150g

Dry yeast: 1 / 4 spoon

Warm water: moderate

Purple sweet potato paste: appropriate amount

Coconut: right amount

Egg: 1

Fine granulated sugar: appropriate amount

Note: 1, the temperature of warm water should be controlled at about 40 degrees, too high will kill the yeast, too low yeast is not active. 2. I think the amount of dry yeast is similar to the amount of salt in cooking. 3. Just steamed steamed bun immediately open cover, will make the bun skin wrinkle, affect the appearance. 4. The "virtual fire" here means that after the cease-fire, do not open the lid and continue to simmer for a few minutes. 5. Because there is no gauze for steamed buns, oil paper is used instead.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: milk flavor

Chinese PinYin : Zi Shu Ye Rong Bao