Love purple potato steamed bread(ai xin zi shu man tou )

Love purple potato steamed bread

Introduction:

"I like to cook. I'll make more changes for my husband before I work. First, I'll take care of my health, get married in two years and have a baby. Second, it's because of my interest. But I usually do it at noon and in the evening. It's hard to get up in the morning. Hehe, my husband usually goes out to buy steamed buns and soymilk to eat together. Some time ago, it was revealed that there was a problem with the milk. Now the milk can't be drunk. So we bought a soymilk machine and changed our way to beat soymilk and grind rice paste. We enjoyed this kind of life. Now, I want to actively learn the practice of breakfast, this is not, from the beginning of steamed bread (I failed last time, I summed up the reasons), after buying an oven, my delicious little day will be on the track. "Roar ~"

Production steps:

Step 1: warm a small amount of water, pour in 1 / 3 package Angel yeast and appropriate amount of sugar, stir well, and let stand for 10 minutes. Peel and wash the purple potatoes, steam them on the electric rice cooker steamer, and then put them into a larger iron basin, mash them into mud with a rolling pin, add some flour, pour in yeast water, and knead them;

Step 2: knead hard until the dough is elastic and smooth. Then it's closed fermentation. In winter, the room temperature is relatively low and I have to wait for a long time. So I steamed a little water with an electric rice cooker and kept it warm. I put the dough in the iron basin and put it on the steamer of the electric rice cooker. Pay attention to separate the steam water. In this way, the fermentation is very good in 1 hour;

Step 3: This is the fermented dough. Insert it gently with your fingers. If you see that there are small holes in it and the dough doesn't bounce back, even if it is fermented, the size of the dough will be 1.5-2.5 times of the original size;

Step 4: add a little flour to the fermented dough and knead it again until smooth, then roll the dough into a rectangular, moderate thickness dough with a rolling pin;

Step 5: start from a segment of the dough and fold it in to form a tube;

Step 6: use a rolling pin to press the folded roll gently and smoothly;

Step 7: quickly cut the dough roll into several evenly sized tablets with a kitchen knife stained with flour, and put them up and down;

Step 8: use a chopstick to press down from the middle to the bottom, and don't cut it in half;

Step 9: I made 4 steamed buns like this, then brush peanut oil on the drawer, put the steamed buns on it, and pay attention to the spacing;

Step 10: cover the pot and ferment it for 3 hours;

Step 11: This is the steamed bread embryo after secondary fermentation, which is much larger;

Step 12: finally fill the pot with water, cover the pot and steam for 30 minutes. Half way through the steaming, you can smell the smell of steamed bread floating all over the house. Don't open the lid immediately after steaming, wait for 5 minutes to open it. It's done. You can enjoy it.

Materials required:

Flour: right amount

Yeast: 1 / 3 Pack

Warm water: right amount

Purple potato: 1

White granulated sugar: right amount

Note: in view of the failure case of making steamed bread last time, I carefully summed up my experience and thought that kneading fermentation was the most critical step. Before, I was trying to save time, kneading time was very short, so that the dough did not have any elasticity, and then there was no secondary fermentation. I can imagine how ugly the steamed bread I made was, it was just cake This time, it has improved a lot on the basis of the previous one. So, hehe, it's very successful. My husband likes it very much~

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Ai Xin Zi Shu Man Tou