Potato buns
By VicentaLakin
Life always requires more change to be colorful, as does cooking. It's my home's daily food, but it's always white. It's boring. Then be careful and give it a little change! Potatoes are a very good colored, well-colored, well-nourished food, which is often evaporated in my home, and can sometimes be used to make buns on my face when it's too much. This time I shared a recipe with high levels of potatoes, using three small potatoes, so that the color of the evaporation would be deeper, and it would be better, if the taste of a little bit of a stretch could be reduced appropriately, and the amount of potatoes would be higher, which would make the amount of flour stronger, and the amount of water would need to be adjusted accordingly. Chinese pasta is more casual and does not have to be called the exact size of the kitchen. Please look down
Recipe Recommendations
- purple potato 210g
- flour 500G
- yeast powder 4g
- qingshui
Steps for Potato buns
1
Crushing of the fertilized potatoes in the small basin
2
Add water and yeast and mix it with chopsticks
3
Put flour in
4
(b) Smuggled with a clockwise chopstick so as to check the suitability of water and flour
5
Move the dough on the mat and start rubbing. At this point, you can see the chips. It's okay
6
The grafted noodles, by which time the potatoes were mixed with flour
7
Put it in the tub and ferment twice as big in warm. Here's a little trick: it's cold, it's not fermenting, it's warm in the steam pan, it's not hot for the hands, and it's fermenting in the water, with a steam pan over the hood, for about an hour
8
Take out the fermented noodles, the exhausts flat. Because it's got a higher proportion of potatoes, softer flour and a bit sticky hands. Just some dry powder
9
(b) Split into small groups
10
(a) When the shape is rounded and conical
11
On the plate, the room is 15 minutes warm and evaporated for 20 minutes, three minutes later. I'm using steam ovens for steam. If you use a normal steam pan, you can start a water pan
12
Open the door after time has elapsed and can be removed
13
There's plenty of light in the place. The potato's color has melted into this bun。
14
Let's see if it's beautiful. Because of the high levels of potatoes, the buns are so soft and tastes so good that they are suitable for old people and children. If you're tired of big white buns, try a little potato and a little color for the tablePotato buns Make Tips
It's a nice trick to tell you, it's bad for fermentation, some warm water in the steam pan, and the hands don't feel hot, and then you sit in the water, and you put the jar on the pan, and you can ferment it in about an hour, depending on the room temperature and the amount of noodle。