Milk fragrant purple potato buns
By PierreZieme
Make fish out of flour and wrap it with purple sweet potato stuffing. This kind of fish is dedicated to everyone. Do you like it? I wish all my friends a full bowl and a lot of luck every year!
Recipe Recommendations
- purple potato appropriate amount
- flour appropriate amount
- condensed milk appropriate amount
- yeast appropriate amount
- soft white sugar appropriate amount
- milk appropriate amount
- milk fragrance
- steamed
- several hours
- ordinary
Steps for Milk fragrant purple potato buns
1
Ingredients: Purple sweet potato flour.
2
Pour the milk into a cup, put it in the microwave, and turn it in the "defrost" gear for about 1 minute. The temperature should not be too hot.
3
After taking it out, pour in 1 teaspoon of yeast and stir to dissolve.
4
Spoon in 3 teaspoons of sugar and stir.
5
Pour the milk into the flour.
6
Stir while pouring into dough.
7
Knead into a "three light" dough.
8
Cover and place in a warm place to ferment.
9
Fermentation was successful after 5 hours.
10
Wash the purple potatoes and place them in a fresh-keeping bag. Add some water and tie them to the mouth of the bag. Leave a gap at the mouth of the bag. Turn in the microwave over high heat for more than 10 minutes until the purple potatoes are ripe.
11
Peel the skin, place it in a fresh-keeping bag, and roll it into mud with a rolling pin.
12
Add 2 tablespoons of condensed milk and stir until the purple potato filling.
13
Place the fermented dough on the plate and knead it thoroughly.
14
After poke a hole in the middle, cut into dough.
15
Take a dough and roll it into a round shape.
16
Wrap in the purple potato filling, leaving out the filling around the tail and head.
17
Hold the mouth tightly.
18
Make it into the shape of a fish, and then squeeze it into the shape of a tail.
19
Use the back of the fruit knife to press out the vertical stripes on the tail.
20
Use scissors to cut out rows of fish scales.
21
Then rub a small flour ball, dip it in water, and press it on your head as your eyes.
22
Place it in a steamer, cover and wake for about 40 minutes.
23
Put cold water on the pan and steam for about 25 minutes and turn off the heat.
24
Remove the lid 3-5 minutes after turning off the heat and see the fish ready.Milk fragrant purple potato buns Make Tips
1. When kneading, add the milk little by little. The milk should not be too hot; it is best when it is warm to the touch. Personally, I think the dough for shaping should be slightly firmer.
2. It's getting cold and fermentation is difficult. I turned on the electric blanket and let it ferment under the covers. Similarly, the filled dough needs enough time to proof.