Purple potato bun

1

Prepare raw materials.

2

. Dissolve the yeast powder with water, slowly add the flour and stir until it becomes flocculent.

3

Kneak the dough smoothly, cover it with plastic wrap and ferment (it takes about two hours in summer).

4

Just ferment it to twice the size of the original dough and form a honeycomb inside.

5

Add a little water to dilute a spoonful of alkali noodles and set aside (you can remove the strange smell of yeast powder).

6

Add a small amount of alkali water to the fermented dough and knead until smooth.

7

Cut the kneaded dough into small doses.

8

Take a small dough and roll it into small round cakes.

9

Put the purple potato filling on the round cake.

10

Wrap the round cake around the purple potato filling and straighten the shape with the mouth down.

11

Lay a damp cage cloth in the cage drawer, put the green potatoes wrapped in it, and continue to wake for 15 minutes (leave a gap between each piece, and it will still grow during the steaming process to avoid adhesion and affect the appearance).

12

Cover the pan and heat to steam. Gas and steam for 25 minutes. (It's an 1800-watt one for my induction cooker).

Tips: 1. Dissolve the yeast powder with warm water (about 20 degrees). It should not be too hot or too cold. If it is too hot, the yeast will be scalded to death. If it is too cold, the temperature cannot reach, and the yeast will not work. 2. When pouring yeast water into the flour, stir slowly until there is no dry flour. Don't pour too much water. It doesn't matter if it is harder, because it still needs to ferment. It'll be just right. 3. Add a little alkali flour to neutralize the taste of yeast. If you don't dislike the strange smell of yeast, you don't have to add it. There is no alkali flour at home, and a little baking soda can also remove that taste. Don't be greedy when adding too much alkali water, otherwise it will turn yellow when it is steamed. 4. After placing it in a steamer, continue to waken it up. The raw embryo will be more suspenseful and soft, because the tissue is very fine when kneading and can relax for a while before firing. 5. After steaming, turn off the heat and simmer for two minutes before lifting the lid, otherwise the steamed buns or purple potato buns will immediately retract when exposed to the cold air outside, affecting the appearance. I hope you won't find it annoying. Just a little experience to share