Ingredients ?

Purple potato puree 140g

Flour 350g

Yeast 4g

Sugar 4g

Water ***170g

Purple potato and rose steamed buns practice ?

To choose this small purple potatoes, now there is a kind of big purple potatoes on the market, hardened taste is not good, also not suitable for making steamed bread.

Purple potatoes washed.

Steamer for 15 minutes.

Turn off the heat and simmer for five minutes before opening the pot.

Purple potatoes steamed cooked cracked, this is better.

Make the purple dough : Peel 4 small purple potatoes and place in a large bowl.

Crush with a spoon and use 140g of purple potato puree.

Pour 2g of yeast into a small bowl.

Add 2g sugar.

Melt with 30g of warm water, stir well and let stand for five minutes.

Add 150g of flour to 140g of mashed purple potatoes.

Pour in 30g of yeast water, stir with chopsticks, and slowly add about 40g of water. Adjust the amount according to the actual situation because purple potatoes and flour absorb water differently.

Stir to form small flakes like this.

Knead the dough into a smooth, purple ball of about 382g. The dough should be good enough not to stick to your hands. Cover and leave in a warm place to rise.

Make white dough : 200g flour, use the same method, 2g yeast powder plus 2g sugar, melt with 30g warm water, let it rest for five minutes, then pour it into the flour, slowly add 70g cold water, mix well to form a small floury dough, knead it into a smooth dough, cover it and let it ferment. At this point the dough 301g.

Developed until double the size can be.

White dough also rises until doubled in size.

Sprinkle some dry flour on the board, and knead the two types of doughs separately, until the dough is cut through and there are no air bubbles. Take fist-sized pieces of both doughs.

Knead into long strips.

Cut the dough into equal sized pieces, 15g each.

Roll out the dough, don't make it too thin or the roses won't look good. To make the roses, you need four sheets of purple dough and three sheets of white dough.

Stagger the two colors of crusts in order.

Use chopsticks to press lightly in the center.

An indentation is sufficient.

Flip the crust over whole.

Roll it slowly from one side.

The rolled roll looks like this, 106g or so.

Find the indentation you just made and cut it with a knife.

This is how two pretty rose flowers look like, about 53g of raw rose buns each.

Shape the rose petals a little.

The rest of the dough can be made into 12 rose buns in this order, and there will be a little bit of dough left at the end, so you can knead it into place and make round buns or other shapes. The buns are ready to rest for twenty minutes for the second fermentation.

Second fermentation of good buns cold water on the steamer, cover, steam 18 minutes.

Turn off the heat and simmer for five minutes, then open the pot.

Out of the pot