When I was a child, I made steamed buns without baking powder. I made my own wine and left part of it to make fermented flour.
The last time I taught my younger sister to make wine, I also made a large basin and left a bowl of steamed steamed buns with steamed noodles to eat.
I prefer purple potatoes, but they are difficult to preserve. If I don't pay attention, I will forget and rot away. Simply steam it every time, divide it into parts, freeze it in the refrigerator, and use it whenever you want
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fermented purple potato steamed buns
Recipe Recommendations
- flour 400 grams
- purple potato one
- Home-made wine 200 grams
Steps for fermented purple potato steamed buns
1
Prepare the flour.
2
Prepare homemade wine.
3
Pour the wine into the flour and mix until fluffy.
4
Cut the purple potatoes into small pieces, bite them in the microwave, and mash them into mud.
5
Pour the mashed purple potatoes into the flour and mix well.
6
Mix well and form a smooth dough; place in a warm place to ferment.
7
Make dough twice as big.
8
The dough has a soft and honeycomb-like tissue.
9
Divide it into a number of small pieces and make steamed bun raw embryos; put the steamed bun raw embryos into the steamer.
10
Boil the water in the pot, put in the steamer, and steam for 20 minutes over high heat. After steaming, turn off the heat and simmer for 5 minutes.
11
The steamed steamed buns are soft and delicious, and the aroma of the wine is fragrant.fermented purple potato steamed buns Make Tips
1. I feel that I may have used less purple potatoes and lost the gorgeous feeling I made before. 2. The wine is cooked once, made into a green embryo, and then steamed for a while. 3. Use wine to make noodles. If you like sweets, it would be good to add some sugar. 4. If the ambient temperature is too low, the wine may become sour after being brewed for a long time, and alkali flour needs to be added to neutralize it.