sweet potato steamed buns
By VicentaLakin
Recipe Recommendations
- flour 750 grams
- sweet potato a
- yeast 3 grams
- using a base 1 gram
Steps for sweet potato steamed buns
1
Dissolve the yeast with warm water and let stand for one minute. Sift the flour and alkali flour and mix well. Edible alkali is added to neutralize the sour taste produced during fermentation. Pour in the yeast water little by little and stir into a ball with chopsticks until there is no dry powder scattered on the bottom of the basin. Friends who like to eat sweeter can add white sugar to it.
2
Knead into a ball with your hands, let it sit for ten minutes to relax.
3
While the dough is relaxing, peel the sweet potatoes, wash them and cut them into medium-sized dices.
4
Rub the dough for at least 20 minutes until the appearance is smooth.
5
Flat the dough, spread the diced sweet potatoes on it, and embed it with your hands.
6
Then knead the dough round and make the skin smooth.
7
Wet your hands with water, spread a thin layer of dough on the outside, place it in a container, cover and ferment until twice in size.
8
Knead the air out of the dough vigorously.
9
Divide the dough into equal parts of the same size, and the big steamed buns I made were divided into four equal parts.
10
Round the separated dough, roll the outside smoothly, and close the mouth down. The green steamed buns are ready. Note that because diced sweet potatoes are added, it is hard, so it is more difficult to roll the steamed buns round and smooth. Just rub it as round as possible.
11
Put the steamed buns into a steamer for secondary fermentation.
12
to 1.5 times larger. Friends who like to eat fancy steamed buns can make them twice as big.
13
After SAIC, steam for 20-25 minutes over medium heat. During the steaming process, you can add heavy objects to the lid and cover the edge with a wet towel to block it. After turning off the heat, cover for 5 minutes to serve.
14
Cut the steamed bun.