Purple potato sandwich steamed bread

Composition:

Flour 1 00g, purple potato paste 60g, yeast10g, milk powder10g, and fruit paste.

Steps:

1. Peel and steam purple sweet potato, add appropriate amount of water and press it into mud while it is hot, and take 60g for later use.

2. Mix all the ingredients except the mashed vegetables and stir them into a flocculent shape.

3. Knead into a smooth dough, and then roll the dough into a 3 mm thin dough.

4. Divide the dough into two layers (upper and lower layers), squeeze the puree, cover the other piece on it, and press it with a favorite mold.

5. Cover the lid and put it in the pot for fermentation to 1.5 times.

6. Steam after boiling 10 minute, and stuffy for 3 minutes.

Pumpkin sandwich steamed bread

Composition:

Flour 1 00g, pumpkin puree 60g, yeast10g, milk powder10g and fruit puree.

Steps:

1. Peel the pumpkin, steam it, add appropriate amount of water and press it into mud while it is hot, and take 60g for later use.

2. Mix all the ingredients except the mashed vegetables and stir them into a flocculent shape.

3. Knead into a smooth dough, and then roll the dough into a 3 mm thin dough.

4. Divide the dough into two layers (upper layer and lower layer), squeeze the puree, cover the other piece on it, and press it with a mold.

5. Cover the lid and put it in the pot for fermentation to 1.5 times.

6. Steam after boiling 10 minute, and stuffy for 3 minutes.

Nai Guo Xiang ni Xiao mantou

Composition:

100 g flour, 1 g yeast, 55 ml formula milk and puree.

Steps:

1. Mix all the ingredients except the mashed vegetables and stir them into floccules.

2. Knead into a smooth dough, and then roll the dough into a 3 mm thin dough.

3. Divide the dough into two layers (upper and lower layers), squeeze the puree, cover the other piece on it, and press it with a favorite mold.

4. Put it into the pot, cover it and ferment until it is 1.5 times larger.

5. Steam after boiling 10 minute, and stuffy for 3 minutes.