Purple potato bun
By KylaReinger
Ingredients: salt,bean dregs,milk powder,sesame,flour,fine sugar,qingshui,corn oil,yeast powder,Purple sweet potato paste,fresh milk
Recipe Recommendations
- flour 350 grams
- Purple sweet potato paste 200 grams
- bean dregs 120 grams
- milk powder 20 grams
- corn oil 20 grams
- sesame appropriate amount
- qingshui 80-100 grams
- yeast powder 5 grams
- fresh milk appropriate amount
- fine sugar 20 grams
- salt 2 grams
- milk fragrance
- steamed
- several hours
- senior
Steps for Purple potato bun
1
Mix 350 grams of flour, 120 grams of extruded bean dregs, 2 grams of salt, 5 grams of yeast powder, and 80-100 grams of clear water (the amount of water depends on the humidity of flour and bean dregs), and ferment until 1.5-2 times larger.
2
Peel the purple sweet potatoes, steam them, and press them into mud. Add 20 grams of milk powder, 20 grams of fine sugar, appropriate amount of black and white sesame seeds, 20 grams of corn oil, and appropriate amount of fresh milk and mix well.
3
Rub into approximately equal amounts of dough for use.
4
Roll out the dough to the corresponding portions (this time I made about 30 grams), wrap the purple potato filling in and round it. Put in the steamer and wake for 15 minutes, open fire to steam, and turn off the heat after 10 minutes. Turn off the heat for 5 minutes and then open the lid.Purple potato bun Make Tips
If you drink soy milk almost every morning at home and think that the amount of bean dregs in one day is too small, you can cool the bean dregs and put them in the freezer of the refrigerator. Thaw them before use, and then mix the bean dregs for two to three days into the flour. Of course, fresh bean dregs should not be stored for too long.