How to make Two-color steamed buns - AlvaRoberts's Recipe

Recipe Recommendations

flour appropriate amount
Purple sweet potato paste several
Jing Rou appropriate amount
leek appropriate amount
cabbage appropriate amount
Hymie appropriate amount
fungus appropriate amount
yeast appropriate amount
qingshui appropriate amount
ginger appropriate amount
cooking wine appropriate amount
sesame oil appropriate amount
soy sauce appropriate amount
refined salt appropriate amount

salty and fresh
steamed
several hours
ordinary

Steps for Two-color steamed buns

1

Mix flour, yeast, and water into dough, place in a warm place and cover with a small quilt, and ferment for an hour and a half.

2

Mix flour, purple sweet potato paste, yeast, water into dough, place in a warm place and cover with a small quilt and ferment for an hour and a half.

3

A well-grown primary color dough, about twice the size, is inelastic when pressed

4

A well-grown primary color dough, about twice the size, is inelastic when pressed

5

Knead the dough of two colors into some alkali flour to remove acid and aroma (not too much alkali flour, about 1 ml long will be enough, knead it more, about 12- 15 minutes)

6

Purple potato dough is also processed as above

7

Cover the kneaded dough with oil paper

8

Wedge the meat into meat filling, sprinkle with minced ginger, pour in homemade pepper water, and stir well clockwise. Add cooking wine and stir clockwise. Add soy sauce and refined salt, and stir well clockwise. Add fungus and stir clockwise. Pour on sesame oil and peanut oil, and stir well clockwise. (Stir it all clockwise)

9

Finally, add in the dehydrated diced cabbage and cut leeks into about half a centimeter, mix well

10

Take a small ball of each of the two dough, knead it evenly, and knead it into strips of the same thickness. Press one at will. Mix the two dough together and knead it into strips slightly thicker than the dumpling dough.