Purple sweet potato bun(zi shu bao )

Purple sweet potato bun

Introduction:

"This time, we continued to use the bean dregs left in the morning, and put them in flour to make steamed bread. Purple sweet potato stuffing is mixed with sesame, milk powder and vegetable oil, adding a little crispy and creamy taste to the plain purple sweet potato. Anyone who can make steamed bread will make this simple and nutritious purple potato bun. "

Production steps:

Step 1: 350 grams of flour, 120 grams of bean dregs, 2 grams of salt, 5 grams of yeast powder, 80-100 grams of water (the amount of water depends on the humidity of flour and bean dregs) and even, ferment to 1.5-2 times the size.

Step 2: peel the purple potato, steam it and press it into mud. Add 20g milk powder, 20g sugar, proper amount of black and white sesame, 20g corn oil and proper amount of fresh milk. Mix well.

Step 3: knead into a small ball of about the same amount for standby.

Step 4: roll the dough to the appropriate number of portions (this time I made about 30g), wrap the purple potato stuffing in, and roll it round. Put it into the steamer to wake up for 15 minutes, open the fire to steam, and turn off the fire after 10 minutes. Turn off the fire and open the lid after 5 minutes.

Materials required:

Flour: 350g

Purple sweet potato paste: 200g

Bean dregs: 120g

Milk powder: 20g

Corn oil: 20g

Sesame: right amount

Water: 80-100g

Yeast powder: 5g

Fresh milk: right amount

Fine granulated sugar: 20g

Salt: 2G

Note: if you drink Soybean Milk almost every morning at home, and you don't think the amount of soybean dregs in a day is too small, you can cool the soybean dregs and put them into the refrigerator freezer, thaw them before use, and then mix the two to three days' soybean dregs with flour. Of course, fresh bean dregs should not be stored for too long.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: milk flavor

Chinese PinYin : Zi Shu Bao