Potato mashed ham and buns

Recipe Recommendations

• medium-gluten flour
• Fresh purple potatoes
• dry yeast 3 grams
• water appropriate amount

• other
• steamed
• several hours
• simple

Steps for Potato mashed ham and buns

1

01 Prepares about 300 grams of raw potatoes for rinsing and steaming. When tattered and cooled, 02 made mud with a small amount of water + cuisine machine, made into fine mashed potatoes, just like the mashed potatoes on the map above, with little greasy water (the amount of water that stirs the mashed potatoes is just enough to turn the motors, it is not too much, and if it is not slender, it is as thin as possible)。

2

So I'm going to remove the little bowl, which is about 310 grams of mud, so 300 grams of flour, which means we're all about 1:1. 02 Followed by 100 grams of flour 1 gram of yeast, 300 grams of flour with 3 gram of yeast. (Although at home I'm used to mostly uncharacteristic material, it's not too bad to just grab it, but to write a recipe, I want it to be more precise so that people can see it better.)。

3

The 01 yeast mixed a little cold water or warm water mixed in the mashed potatoes. #2 prepares a washpot, pouring flour, then putting it into mashed potatoes, and then pouring it all over the board, in order to be pretty and non-skinned, it must be smooth and smooth。

4

Because the amount of flour and mashed mashed mashed water varies from one person to another, so if you rub your face in groups, if you feel that it's too wet, you can add flour every time you peck it, and then rub it on the side until it's dry and wet, don't pour it, I'm afraid you'll fall too much and the dough will dry again. If you feel that the noodles are dryer, then you add water with sticky palms and rubbing on the side, and you can't do it again. (as above left)。

5

It would be preferable to operate on the panel, to feel the softness of the face, to adjust the dry humidity by rubbing, and quickly to rub out the smooth and perfect face. When the noodles are smooth, make a big bowl and put the covered ones in the big bowl and ferment them. 1 If the room is fermented naturally, a little bit of water is applied to the surface of the face of the face and a wet towel is placed in the warmth to ferment. If fermentation takes place in a hot water pot, this step can be omitted, since the hot pot is already wet enough。

6

The fermented noodles are 1.5-2.0 times larger, with their fingers poking a small hole in the middle of the face, and they do not collapse, and in their beehive form, they are fermented, bearing in mind that they are not fermented, and the fermented face is sour。

7

One fermented noodles, we'll take out the exhaust. There is no dry flour, 10 to 15 grams of pig oil (vegetative oil, too), and then you start rubbing your face again, making sure you do more. (noodles rubbing softly, nicely)。

8

It's a completely exhausting face, with no visible airholes and very soft, hand-to-hand feeling like earlobes, which makes the buns smooth and soft. (Hands are as soft as rubber mud)。

9

After a complete exhaust, let's say once again, on average, a small face squeeze of 40-50 grams. (I averaged 16) 02 squeezing first left three on the panel, while the other squeaks temporarily magnified the bowls with wet cloth and covered them with dry skin。

10

We're ready for ham sausages at the end of the 01st. I'm half a ham sausage with one ham sausage cut in half. I've been through all this. It's okay, but it can't be too rough。

11

AND NOW, AT 01, WE'RE GOING TO SQUEEZ THE FACE INTO THICK NOODLES, ABOUT HOW LONG EACH OF THEM SHOULD BE. THE SCEPTER ON MY MAP IS THE MOST COMMON SCEPTER IN THE MARKET, ABOUT 28 CENTIMETRES LONG. THE LENGTH OF THE SCEPTER IS OK) THE SCRAMBLING IS MEASURED WITH THE SCEPTER, WHICH IS ABOUT THE SAME。

12

I made a detailed step on how to do the scrolls. You can do it on video. When the noodles are ready, just roll them up. Don't pull it, or it's not even. The last step was to close the mouth and then close it down。

13

01 Finish all the ham rolls in turn and try to move as quickly as possible because the noodles ferment。

14

After all the ham rolls were finished, the ham rolls moved into the steam pan for a second fermentation, and now the weather is warm, and I put a little cold water in the steam pan. One about how the steam buns are sticky, you can put it on sticky paper, or you can put it directly on the tatters. I'm used to it. 2 About why the buns were fermented once, and someone fermented twice. I used to ferment twice. The finished product was more stable and soft. It's just that some people make fermented pasta because they don't look good after a second fermentation。

15

Once all the ham rolls are in place, a small canteen is used to spray a very thin fog on the ham roll, which means that the fog is a thin layer that will soon melt. When the fog is over, the lid is covered with a warm fermentation. With regard to fermentation time, the temperature of spring, summer and autumn winter is different, so it's impossible to set it precisely. It may be fermented in 20-30 minutes, and it may be fermented in two to three hours in winter, so watch for the changes in the noodles in the heat. In winter, warm water ferments faster。

16

How does 01 judge if the noodles are fermented? One, with a toothpick and a little pressure on the buns, and then a quick rebuff, would almost steam. If you don't press it, you have to wait。

17

Be careful when you steam! In general, stainless steel has one or two vents on the pan cap, some on the side, some on the top, which must be blocked with wet towels. The steam buns can't leak. We always say there's one or two of them. It's not about the drops, it's over the pot。

18

One stove opens a fire, waits 10 minutes for the gas to turn off the fire and three minutes for the fire. After three minutes, take off the damp cloth, run the steam out of the vent, and we'll open the pot, and it'll be perfect。

Potato mashed ham and buns Make Tips

Recipe Categories

• Pasta Recipes
• home cooking
• steamed buns