Purple sweet potato steamed buns

I like to cook, so I took the opportunity to change things for my husband before I started working. First, I can improve my health and have a baby after getting married in two years. Secondly, it's because of my interest. But what I cook is usually for noon and evening. It's difficult to get up in the morning. Hehe, my husband usually goes out and buys steamed buns and eats them with soy milk. Some time ago, it was exposed that there was a problem with milk, and now the milk couldn't be drunk. So we bought a soymilk machine and changed ways to make soymilk and grind rice paste. We enjoyed this kind of life. Now, I have to actively learn how to make breakfast. I will start with steamed buns (the last time I made it failed, and I have summarized the reasons). In the future, I will buy an oven, and my delicious little life will be officially on track. Ho ho ~

Recipe Recommendations

flour appropriate amount
yeast 1/3 pack
warm water appropriate amount
purple potato one
white granulated sugar appropriate amount

sweetening
steamed
several hours
ordinary

Steps for Purple sweet potato steamed buns

A small amount of warm water, pour in 1/3 bag of Angel yeast and appropriate amount of white sugar, stir well, and let stand for 10 minutes. Peel and wash the purple sweet potatoes, place them on an electric rice cooker steamer and steam them, then place them in a larger iron basin and mash them with a rolling pin, add appropriate amount of flour, and add yeast water to knead them;

Keep kneading hard until the dough is strong and elastic, and the surface is smooth and formed. Then there is closed fermentation. In winter, the room temperature is relatively low and it takes a long time to wait, so I steamed some water in an electric rice cooker and kept the heat warm. I put the dough in an iron basin and placed it on the steamer with residual heat in the electric rice cooker. Pay attention to separating the steam water, so the fermentation will be very good in 1 hour;

This is the fermented dough. Gently insert it with your fingers. If you see small holes in it and the dough no longer springs back, it will be considered that it has been fermented. At this time, the dough size is 1.5-2.5 times larger than the original;

Add a little flour to the fermented dough and rub it again until smooth, then use a rolling pin to roll the dough into a rectangular dough with moderate thickness;

Fold it inwards from one section of the dough and roll it into a tube;

Use a rolling pin to gently and steadily press the folded dough roll;

Use a kitchen knife stained with flour to quickly cut the dough into several evenly sized doses, overlap them in two, and place them one on the other;

Use a chopstick to press down from the middle until the bottom, taking care not to cut it in half;

Following the same example, I made a total of 4 such steamed buns, then brushed a layer of peanut oil on the drawer cage, placed the steamed buns on, paying attention to keeping good spacing;

Cover the lid and ferment the handle for the second time. It took me 3 hours;

This is the steamed bun embryo after secondary fermentation, and its volume is significantly larger;

Finally, add water to the pot, cover the lid and steam for 30 minutes. Halfway through the steaming, you can smell the aroma of steamed buns floating all over the room. Don't remove the cover immediately after steaming, wait 5 minutes before uncovering it. It's done and you can enjoy it.