Hehe! This is the first time I learned to make steamed buns. I didn't expect it to be okay, but why did the steamed buns I steamed seem to be dripping with water? At the moment when it is out of the pan, the water turned into by steam will wrinkle the skin of the well-cooked steamed buns, which not only affects the taste but also affects the appearance. What can I do to avoid dripping water when steaming the steamed buns?
My baby likes to eat steamed buns very much, but I don't make them well. After all, it's good for me to learn it. Moreover, what I make myself will definitely be cleaner and sanitary than what I buy outside.
Purple sweet potato steamed buns
By BonitaCarter
Recipe Recommendations
- purple potato 60 grams
- flour 250 grams
- water 100 grams
- yeast 3 grams
- white oil 10 grams
Steps for Purple sweet potato steamed buns
1
Ingredients: 60 grams of purple sweet potato, 100 grams of water, 3 grams of yeast, 250 grams of flour, 30 grams of young sugar, 10 grams of white oil.
2
Peel the purple potatoes and cut them into small pieces.
3
Put it in a steamer and steam.
4
Add the right amount of sugar while it is hot and press with a fork until it is puree.
5
First mix the water and yeast and pour into the flour.
6
Add the purple mashed potatoes separately and mix well.
7
Add white oil and knead into a smooth dough.
8
Leave the dough to ferment at room temperature.
9
Make it double in size and after fermentation is over.
10
After the dough is rolled into cylinders, divide the dough and relax for 5 minutes.
11
Roll out the dough flat and draw several knives in the middle.
12
Roll it from the front end to the rear end, and connect it front and back.
13
Place the dough on wax paper, place it in an oven, and allow for final fermentation for about 15 minutes. Steam over medium high heat for about 15 minutes.
14
Finished product picture @@ Come eat steamed buns.