Two-color steamed buns

Recipe Recommendations

• flour 600g
• Purple sweet potato paste appropriate amount
• pork stuffing 300g
• black fungus 100g
• fine sugar 15g
• water 130g
• salt 1/2 tsp of
• soy sauce 6 tablespoons
• white pepper 1 tablespoon
• sesame oil 1 tsp

• salty and fresh
• steamed
• an hour
• ordinary

Steps for Two-color steamed buns

1

Remove the ingredients of the steamed bun skin except the purple potato mashed, mix the rest, and knead it into a smooth dough; take half of the dough, add the purple potato mashed, knead it into a purple dough, and then simmer for 5 minutes.

2

Add water and salt to the meat filling and beat the filling clockwise.

3

Add soy sauce, white pepper powder, sesame oil, and stir well.

4

Wash the black fungus, chop it, and add it to the meat filling.

5

Roll out both colors of dough into rectangles.

6

Brush evenly with clear water on the surface of the purple dough.

7

Cover the white dough directly on the purple dough.

8

Brush the dough evenly with water.

9

Roll up tightly from the edge of the dough, and use a rolling pin to roll the other side of the dough thin to allow the rolled dough to adhere.

10

Cut the dough into evenly distributed portions, then roll out the skin and wrap the filling.

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