-Violet

By VicentaLakin

-Violet
Big lass of potatoes, like deep purple, always through a mysterious colour. And it's very soft with a potato bag, and that mysterious purple, always tempting your stomach, and a bowl of rice or a cup of soy sauce would be a good nutritious breakfast。

Recipe Recommendations

  • high-gluten flour 350 grams
  • Purple sweet potato paste 200 grams
  • yeast powder 6 grams
  • corn oil 5ml
  • fungus appropriate amount
  • day lily appropriate amount
  • eggs appropriate amount

Steps for -Violet

  • Make -Violet step 0
    1
    Raw material maps (all volumes are estimated)
  • Make -Violet step 1
    2
    (a) Open yeast with warm water for use
  • Make -Violet step 2
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    (b) High-strength flour is sifted and added to the mashed potatoes and corn oil, which is then poured into yeast water and mixed with chopsticks on the side of it (in the absence of sufficient water, warm water may be added)
  • Make -Violet step 3
    4
    (b) Glossed noodles, covered with film or damp cloth and fermented in warm places
  • Make -Violet step 4
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    The pasta fermented to 1.5 - 2 times the original size
  • Make -Violet step 5
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    The fermented pasta is then fully rubbed out the bubble and then fermented into a strip of small agents
  • Make -Violet step 6
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    The agent is rounded and condensed into thin pieces of skin in the middle thickness
  • Make -Violet step 7
    8
    (b) Take a piece of skin and wrap it in a wooden or yellow bouquet of eggs
  • Make -Violet step 8
    9
    Squeeze the wrinkles evenly, so that they will be made of children
  • Make -Violet step 9
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    (b) Worms or wet cloths, coded on the steam cage and 20 minutes of silence
  • Make -Violet step 10
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    Hot water boils, the fire evaporates for 10 minutes, and the fire shuts down for 3 minutes。
  • Make -Violet step 11
    12
    Completed Chart

    • -Violet Make Tips

    1. Purple sweet potato puree can be substituted with pumpkin puree. If using pumpkin puree, there is no need to dissolve the yeast in warm water since it has a higher moisture content. 2. Adding a small amount of corn oil while kneading the dough makes the surface of the buns shinier. Do not use oils with strong flavors such as peanut oil or olive oil, as they will affect the original taste of the buns. 3. The steaming time depends on the size of the buns. If the buns are larger or contain fresh meat filling, the steaming time needs to be longer.

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