Purple sweet potato and vegetable buns
By IsabellRau
I fried celery dried bean curd yesterday at noon. Unfortunately, my husband didn't like to eat the smoked dried bean curd inside. He is the main food eater in our family. If he didn't eat it, he naturally left it behind. What should I do? I chopped up the steamed buns and pretended to see if he would eat them. In the morning, there was half a purple potato left in the Bao Purple Potato porridge, so I simply added it to the noodles and cooked them together. As a result, the color was not as deep as the color I usually put a purple potato. It turned pink purple. Everything I made before was dark purple.
Recipe Recommendations
- flour 300 grams
- baking powder 1 teaspoon
- Purple sweet potato paste 50 grams
- celery 100 grams
- dried bean curd 100 grams
- fans 100 grams
- lard residue appropriate amount
- oil appropriate amount
- salt appropriate amount
Steps for Purple sweet potato and vegetable buns
1
Chop the celery and dried bean curd, add some vermicelli, add some lard residue, and stir into a steamed bun filling.
2
Melt the yeast in warm water and add it to the flour together with the flour and mashed purple potatoes.
3
Knead into a smooth dough, cover with plastic wrap, and ferment until 1.5 to 2 times its original size while warm.
4
Rub the fermented dough repeatedly until evenly; first knead it into long strips.
5
Then cut into evenly sized doses.
6
Dip a dough with flour and flatten it, roll it into a round piece, and place appropriate amount of filling into the dough sheet.
7
Wrap into steamed buns and let stand for 15 minutes, add cold water, and steam over high heat for 15 minutes.