When the purple potato and flour are mixed together, the wheat flour absorbs the proanthocyanidins of the purple potato, which will make the batter blue-purple, so the color of steamed bread is particularly beautiful, and it can digest and absorb the nutrients in the purple potato while eating steamed bread, which is a very popular and delicious food. Peel and clean the purple potato, cut it into thin slices, spread it on a steamer cloth, steam it for 10 to 15 minutes, then take it out while it is hot, grind it into mud with a shovel, and cool it to 35 degrees.
Add 5g of yeast and 30g of white sugar, and stir until dissolved. Add 500 grams of medium gluten flour to purple potato, and then add appropriate amount of warm water. After mixing the wheat flour into filaments, knead it into a smooth batter and set it aside to wait for it to become mellow. If you dip your fingers in dry flour and drop a hole in the expanded batter, the edge of the hole will not shrink, which means that the dough has been made. Sprinkle dry flour on the control panel, pour out the fermented dough, sprinkle 3 grams of soda on it and knead evenly. Did you do the face exhaust pipe? Cut bread with a knife.
There are still many air holes in the wound, so you need to knead the noodles again. Knead until there are no bubbles in the batter. The dough is kneaded into strips by a noodle tube, cut into steamed bread skins with uniform size, covered tightly with fresh-keeping bags, and then fermented. Add enough cold water to the pot, paint the steamer, make it bigger and lighter again, and put the batter into a stainless steel steamer. When it is hot and boiled, steam it over medium heat 15 minutes. You don't have to take it off immediately after turning off the fire. Steam for three minutes and then take it out. Steamed bread does not collapse easily.