Milk fragrant purple potato steamed buns
In the past, I rarely steamed buns myself, mainly because I was afraid of trouble. I mixed dough and spread dough, and also had to eat noodles. Once I think of so many steps, I don't want to take action. Later, after seeing the news saying that there were things like colored steamed buns and black-hearted steamed buns on the market, I also made up my mind to steam steamed buns myself. It was very tempting to see many friends on Food Network making purple potato steamed buns, purple potato rolls, and purple potato roses. I also tried making purple potato steamed buns, which had a milky aroma.
Recipe Recommendations
- milk fragrance
- steamed
- an hour
- ordinary
Steps for Milk fragrant purple potato steamed buns
1
Heat half of the milk properly, add yeast powder, stir well, let stand for 5 minutes.
2
Pour the yeast water into the flour (add sugar and salt) and stir.
3
Then slowly pour the other half of the milk into the flour. Live into a smooth dough and divide it evenly into two doughs.
4
Pour purple potatoes into one dough and make a purple potato dough.
5
The two doughs undergo basic fermentation to double their size.
6
Exhaust and let stand for 10 minutes. Roll out the two dough pieces into two dough pieces.
7
Cover the purple potato dough sheet on the white dough sheet.
8
Roll it up and tighten it where you close it.
9
Use a knife to cut into steamed buns. 10 minutes in the morning. Put on a steamer: steam with cold water, for 15-20 minutes, and simmer for 3-5 minutes.