Two-color steamed buns
By VicentaLakin
Recipe Recommendations
- flour 300 grams
- purple potato one
- dry yeast 4 grams
- warm water appropriate amount
Steps for Two-color steamed buns
1
Cut the purple potatoes in half, steam them in a pan, peel them, add a little warm water, and put them in a cooking machine and beat until paste.
2
Add 2 grams of dry yeast and stir until the yeast has completely melted.
3
Pour the yeast mash into 150 grams of flour and knead into a smooth dough.
4
Dissolve another 2 grams of dry yeast with appropriate amount of warm water, pour into 150 grams of flour and knead into a smooth dough.
5
The purple potato dough is fermented to double its size.
6
The normal dough is fermented to double its size.
7
The fermented dough is drained separately, taken out and kneaded evenly, and rolled into dough sheets about 1 cm thick.
8
Place the two dough sheets together and roll them gently to allow the dough sheets to fit together better.
9
Roll it around one end, tightly.
10
Use a knife to cut into steamed buns of the appropriate size.
11
Fermentation the second time until it is round, bring the steamer water to a boil, place it on high heat, steam for 25 minutes, turn off the heat and simmer for 5 minutes, and then serve the pan.Two-color steamed buns Make Tips
1. The mashed potatoes must be handled very delicately, otherwise the steamed buns will be unevenly colored.
2. Add more mashed potatoes if you like dark purple, and add less mashed potatoes if you like light purple.
3. If you like sweet taste, you can add some white sugar to the flour when kneading, or you can replace warm water with warm milk. The steamed buns made in this way will have a milky flavor. However, it should be noted that white sugar cannot be directly in contact with yeast, otherwise it will affect the activity of yeast.
4. The thinner the dough sheet is rolled, the more patterns there will be in the steamed buns made, and vice versa.
5. Make sure to roll the dough sheet tightly when rolling up, so that the steamed buns will not be layered when they are steamed out. If the two dough sheets don't fit well, put a layer of water in the middle.
6. Secondary fermentation is also very important, otherwise the steamed buns will not be soft. Turn off the heat and simmer for five minutes before taking out the pan. The steamed buns will be smoother!
2. Add more mashed potatoes if you like dark purple, and add less mashed potatoes if you like light purple.
3. If you like sweet taste, you can add some white sugar to the flour when kneading, or you can replace warm water with warm milk. The steamed buns made in this way will have a milky flavor. However, it should be noted that white sugar cannot be directly in contact with yeast, otherwise it will affect the activity of yeast.
4. The thinner the dough sheet is rolled, the more patterns there will be in the steamed buns made, and vice versa.
5. Make sure to roll the dough sheet tightly when rolling up, so that the steamed buns will not be layered when they are steamed out. If the two dough sheets don't fit well, put a layer of water in the middle.
6. Secondary fermentation is also very important, otherwise the steamed buns will not be soft. Turn off the heat and simmer for five minutes before taking out the pan. The steamed buns will be smoother!