Two-color purple potato steamed bun knot
This is the usual method of bread in western pastry baking. It changes from roasting to steaming. The method is the same, but the result is quite different. Chinese and Western cuisine each has its own charm, which depends on the likes of each family.
Recipe Recommendations
- flour 400 grams
- purple potato 150 grams
- baking powder appropriate amount
- edible alkali appropriate amount
Steps for Two-color purple potato steamed bun knot
1
Steam the purple sweet potatoes, peel them, and grind them into mud. Add flour and proper amount of baking powder, add water to blend the flour into a dough with moderate hardness, cover it, let stand to ferment, and at the same time, follow the same method to ferment together with a white dough. The fermentation of both dough is completed when the honeycomb shape is peeled open.
2
Place the fermented dough on the panel, add edible alkali, and knead the dough using a stretching method. In less than 10 minutes, the dough can be pulled out of the film. You should know that the steamed buns made from this state of dough are very muscular and palatable. Drain and knead the two dough for later use.
3
Divide the two-color dough into small portions and knead it into olives.
4
Rub the dough one by one into long strips for later use.
5
Take the two-color strip and place it on the panel.
6
Twist it into a twist.
7
Cross it.
8
According to the method of tying a dead knot, pass through one end and press the other end on the bottom to make a steamed bun knot.
9
Stir the prepared steamed bun knot for 10 minutes.
10
After boiling, place it into a steamer and steam for 12 minutes over low heat.
11
After turning off the heat, steam for 1-2 minutes, open the lid and serve.
12
Generally, when the steamed buns cannot be eaten at one time, let them cool and put them into fresh-keeping bags and place them in the freezer. When you eat them again, place them in the pan and steam them, like fresh steamed buns.