Double potato steamed bread -- you color, you sweet!(shuang shu man tou ni hao se cai ni hao xiang tian )

Double potato steamed bread -- you color, you sweet!

Introduction:

"Purple and sweet potatoes, one purple and one light yellow, form a classic two-color roll. Color is the natural daub of uncanny craftsmanship, sweetness is endowed by the honest and simple earth. Simple ingredients create bright colors, ordinary appearance contains a touch of sweet

Production steps:

Step 1: steam the purple potatoes and grind them into mud with a spoon.

Step 2: take 200g purple sweet potato paste, 4G yeast powder, 60g warm water, mix into 200g flour.

Step 3: knead into a smooth dough and ferment at room temperature to triple the size.

Step 4: take 200g sweet potato paste, 4G yeast powder, 60g warm water, mix into 250g flour.

Step 5: knead into a smooth dough and ferment at room temperature to three times the size.

Step 6: continue to knead the fermented dough. This is the kneaded purple and sweet potato dough.

Step 7: roll the purple potato dough into a rectangle.

Step 8: roll the sweet potato dough into a rectangle of the same size, and cover the rectangle of sweet potato on the rectangle of purple potato.

Step 9: roll up from one side.

Step 10: roll it up, then cut it into small buns with a knife.

Step 11: put it into the steamer and continue to ferment for 20 minutes, then steam it with boiling water for 15 minutes.

Materials required:

Purple sweet potato paste: 200g

Sweet potato paste: 200g

Flour: 450g

Yeast: 8g

Warm water: 120g

Note: 1. The moisture content of sweet potato paste is higher than that of purple potato paste, so the flour should be more than that of purple potato dough. Or reduce the amount of sweet potato paste. 2. Steamed steamed bread is not very sweet. If you like sweet, you can add some sugar. But for health reasons, add less sugar. 3. The moisture content of sweet potato dough in this recipe is higher than that of purple potato dough, so it is better to wrap the sweet potato dough with purple potato dough, which is easier to form.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Shuang Shu Man Tou Ni Hao Se Cai Ni Hao Xiang Tian