Purple sweet potato corn flour steamed buns
By VicentaLakin
Recipe Recommendations
- ordinary flour
- cornmeal 150g
- purple potato art. 5
- white sugar appropriate amount
- baking powder 10g
Steps for Purple sweet potato corn flour steamed buns
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1. Wash the purple potatoes, steam them, and let them cool for later use;(I put a few at random for taking photos)
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2. Peel the purple sweet potatoes and roll them into mud;
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3. Add 500g of flour, appropriate amount of sugar and 5g of baking powder to the purple sweet potato paste, and knead it into a smooth dough;
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4. Use a separate basin to mix 850g of flour, 150g of corn flour, 5 g of baking powder and appropriate amount of white sugar, add milk and knead into a smooth dough;
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5. Cover them with plastic wrap and place them in a warm place for fermentation;6. Fermentation until twice the size of the original dough, dip your fingers with flour and insert it into the dough. If the dough does not rebound from the hole, it will be ready;
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7. Exhaust the dough respectively and then rise for 20 minutes;8. Divide the purple potato dough and cornflour dough into equal parts of the same size as needed;9. Take a portion of the purple potato dough and roll it into a 0.5cm dough with a rolling pin., set aside;
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10. Take the same portion of cornflour dough and roll it into a 0.5cm cake;
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11. Place the purple potato flour cake below, place the corn flour cake on top and stack it together;
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12. Roll it up from the bottom to the top;(pay attention to roll it up as tightly as possible)
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13. Roll it into a long strip, flatten it slightly, and organize it into a rectangle;
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14. Divide it into several small squares;(as big as you like)
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15. Put on the pan and steam for 20 minutes over high heat.