Potato-coloured buns
By VicentaLakin
Recipe Recommendations
- purple potato 1 small
- medium-gluten flour 230 grams
- white sugar appropriate amount
- water appropriate amount
- yeast 3 grams
- sweetening
- steamed
- several hours
- simple
Steps for Potato-coloured buns
1
A small evaporation of the potato is muddled, evenly mixed with 130 grams of flour, a proper amount of white sugar at its own taste, 2 grams of yeast in a suitable warm water to be melted, a static swirling of the potato flour to fall into, and smoothing the face of the flour to be fermented。
2
100 grams of flour is filled with a proper amount of white sugar, 1 gram of yeast is put in a suitable temperature water and then slowly falls into the flour after a moment of silence, and is smoothed into the face of the flour, covering it with a membrane to ferment it。
3
In an hour, lasagna and white noodles ferment twice as big as the original ones
4
The fermented noodles are pumped out of each other, they're shrunk into the original ones, they grow into squares, they're stacked on white ones, they're rolled down into a cylindrical column, they're rolled into small agents of the same size
5
The pot is filled with cold water, the evaporation is placed in the pan, the whole of the whole complex is placed in the steam cell, the lid is covered, the second fermentation is twice the size, the fire evaporates for five minutes, the fire is reduced to 10 minutes, the fire is shut down after 10 minutes, and the fire is suffocating for three to five minutes。