Purple sweet potato pumpkin bread
By DeionWolff
Ingredients: salt,baking soda,pumpkin,purple potato,white sugar,flour,yeast,corn starch
Recipe Recommendations
- pumpkin 100g
- flour 375g
- yeast two teaspoons
- baking soda half a teaspoon
- purple potato appropriate amount
- corn starch appropriate amount
- salt a spoonful
- white sugar 50g
- sweetening
- steamed
- several hours
- ordinary
Steps for Purple sweet potato pumpkin bread
1
Wrap the purple potatoes in kitchen paper, wrap them thickly with newspaper, and place them in the microwave. Wash and peel the pumpkin, cut into small pieces and place it in the microwave, bite for two minutes, then turn the purple potatoes over and bite for another two and a half minutes.
2
Mix two teaspoons of yeast with warm water. Press the pumpkin until it is shredded, put it into the flour, add 1 teaspoon of salt and half a teaspoon of soda powder, then add yeast water, slowly add water, knead it into a ball, and leave it aside to ferment.
3
Add white sugar to the purple potatoes and press the purple potatoes until they are shredded.
4
Add 1 spoonful of condensed milk and mix well.
5
Add a little corn starch and mix well to make the taste smoother.
6
Finished dough, fat and big.
7
Knead and knead the dough, then squeeze the small pieces and flatten them.
8
Then twist and knead into a small bowl, put a spoonful of purple potato filling, seal the mouth, and place it in a steamer to simmer for 10 minutes.
9
The wrapped buns will become fatter if steamed.