Purple sweet potato has always been called a good food for preventing and fighting cancer, because purple sweet potato is rich in selenium, which is used to fight cancer. Eating more purple sweet potato can enhance the body's immunity. . Moreover, eating purple sweet potatoes is not easy to gain weight and can play a role in losing weight. There are many ways to eat purple sweet potato. The anthocyanins contained in purple sweet potatoes can be used as a dye to make ingredients of different colors. Purple sweet potato steamed buns are a very beautiful and nutritious delicacy. Purple sweet potatoes and flour are mixed together. The flour absorbs the anthocyanins of the purple sweet potatoes, which causes the dough to turn purple. The color of the steamed buns is particularly beautiful, and While eating steamed buns, you can also absorb the nutrients in purple sweet potatoes. It is a delicious ingredient suitable for all ages. I often make purple sweet potato steamed buns to eat. Next, I will tell you about the process of making them. I hope it will be helpful to you.

Prepare ingredients:

Flour, yeast, warm water, purple sweet potato.

Cooking steps:

Cooking tips:

Purple sweet potato buns are a home-cooked snack. Divide the flour into two parts, add steamed and mashed purple sweet potato puree to one part, and add an appropriate amount of water to the other part. Add dry yeast to each and knead it into a dough, and leave it in a warm place to ferment.

How to make purple sweet potato buns simply?

Purple sweet potato knife-cut steamed buns

Ingredients: 125g purple sweet potato (steamed), 70g water, 250g all-purpose flour, 1/2 teaspoon yeast, 10g sugar, 5 grams of oil.

Specific operations:

1. Put the purple sweet potato and water into the mixing bowl and stir at 10 seconds/speed 6.

2. Add flour, yeast, sugar and oil, mix at 30 seconds/speed 3-6, and knead for 3 minutes. (When the room temperature is low in winter, you can add yeast powder and sugar to the mixing bowl after step 1 and heat it at 2 minutes/37 C/speed 1 to wake up the yeast.) Take out the dough, round it up, cover it with plastic wrap and let it rest for 5 minutes.

3. Roll out the dough into a rectangular shape, press the bottom edge thinly with your fingers, and moisten it with a little water. Roll into a cylinder shape from top to bottom. Cut the buns into two finger widths (about 12 pieces) and grease the baking sheet with oil in advance. Place the shaped steamed buns on the steaming plate.

4. Cover and ferment until doubled in size (fermentation in oven at 37 degrees for 30 minutes or room temperature at 26 degrees for 60 minutes).

5. Put 500ml of water into the mixing bowl, set up the steamer set, and steam at 25 min/Varoma/speed 1.

Purple Sweet Potato Blossom Steamed Bun

Ingredients: (white dough material) 300 grams of flour, 150 grams of water, 4 grams of yeast, and appropriate amount of sugar.

Specific operations:

1. Add yeast, water and sugar to flour and stir into snowflakes. Knead the dough, cover it with a damp cloth, and let it rise until it has doubled in size and does not shrink back when pressed with a finger.

2. Add yeast, purple sweet potato milk puree and white sugar to the flour and stir into snowflakes. Knead the purple dough and cover it with a damp cloth to rise. Wake up to 2 times the size and it will not shrink back when pressed with your thumb.

3. Roll the white dough into a dough ball and cut into 12 small pieces of even size. Roll the purple dough into a dough stick and cut into 12 evenly sized balls. Form into dough. Roll the white flour into a round piece and wrap it in the purple dough to form a steamed bun base.

4. Use a knife to cut cross patterns on the steamed buns, cover with a damp cloth and let rise for 20 minutes.

5. Put the raw material into a cold water steamer, bring to a boil over high heat, then turn to low heat and steam for 15 minutes and then turn off. After 3 minutes, open the lid and take it out.

Purple sweet potato rose steamed buns

Ingredients: 140g purple sweet potato puree, 350g flour, 4g yeast powder, 4g white sugar, 170g water ***.

Specific operations:

1. Choose this small purple sweet potato. Now there is a big purple sweet potato on the market. It is hard and tastes bad, and it is not suitable for making steamed buns. Wash the purple sweet potatoes. Steam in steamer for 15 minutes. Turn off the heat and simmer for five minutes before opening the pot again. It’s better if the purple sweet potatoes are steamed and cracked.

2. Make purple dough: Peel 4 small purple potatoes and put them into a large bowl. Crush it with a spoon and use 140g of purple sweet potato puree. Pour 2g yeast powder into a small bowl. Add 2g white sugar. Dissolve with 30g warm water, stir evenly, and let stand for five minutes.

3. Add 150g flour to 140g purple sweet potato puree. Pour in 30g of yeast water, stir with chopsticks, and then slowly add about 40g of water. Because purple sweet potato and flour have different water absorption, adjust the dosage according to the actual situation. Stir into small dough. Knead into a smooth purple dough, about 382g. The standard for qualified dough is that it does not stick to your hands. Cover and leave in a warm place to ferment.

4. Make white dough: 200g flour, use the same method, 2g yeast powder and 2g white sugar, dissolve with 30g warm water, let it sit for five minutes, then pour into the flour, and slowly add 70g cold water, stir evenly into a small dough, knead into a smooth dough, cover and ferment. At this time the dough is 301g.

5. Send it to twice the size. The white dough also rises until doubled in size. Sprinkle some dry flour on the chopping board and knead the two doughs in place respectively. The standard for kneading them in place is to cut the dough and there will be no air bubbles in the cross section. Take two fist-sized pieces of dough. Knead into long strips. Cut the dough into equal-sized pieces, 15g each. Roll out the dough, don't make it too thin, otherwise the roses won't look good.

6. To make roses, you need four pieces of purple dough and three pieces of white dough. Arrange the two colors of dough in staggered order. Press lightly in the middle with chopsticks. It's ok if there are indentations. Turn the dough over entirely. Roll up slowly from one side. The rolled roll looks like this, about 106g.

7. Find the indentation just now and cut it with a knife. In this way, there are two beautiful roses. Each rose steamed bun embryo is about 53g. Shape the rose petals slightly. Follow these steps to make the remaining dough, which will make 12 rose buns. At the end, there will be a little dough left on each side, which can be kneaded into place and made into round buns or other shapes.

8. Let the prepared steamed bun embryos stand for twenty minutes for secondary fermentation. Steam the secondary fermented steamed buns in cold water, cover and steam for 18 minutes. Turn off the heat and simmer for five minutes before opening the pot again. It’s out of the pot.

I just made pumpkin steamed buns yesterday, and today I saw a question asking about the simple way to make purple sweet potato steamed buns. Purple sweet potato steamed buns and pumpkin steamed buns are made in the same way. Both types of steamed buns are very bright in color and can easily arouse people's appetite. For example, my child doesn’t like pumpkin, but he quite likes pumpkin steamed buns. Let’s share a simple recipe for purple sweet potato steamed buns.

Ingredients: purple sweet potato, flour, yeast, sugar

Step 1: Peel and wash the purple sweet potato, then cut it into thin slices, lay it flat on the steamer cloth, and steam for ten For about fifteen minutes, after steaming, take out the purple sweet potato and crush it with a shovel while it is hot. Cool to about 35 degrees. Add five grams of yeast and thirty grams of white sugar and stir until melted.

Step 2: Add 500 grams of all-purpose flour to the purple sweet potato, and then add an appropriate amount of warm water. Stir the flour into a flocculent shape, then knead it into a smooth dough and set it aside to ferment.

Step 3: Dip your fingers in dry flour and poke a hole in the enlarged dough. If the hole does not shrink back, it means the dough has risen. Sprinkle dry flour on the board, pour out the fermented dough, sprinkle with three grams of baking soda and knead evenly.

Step 4: If the kneading and degassing is complete, cut the dough with a knife. If there are still many air holes in the cut, you need to continue kneading the dough. Knead until there are no air bubbles in the dough. After kneading and deflating, knead the dough into long strips, cut into evenly sized pieces, cover the dough pieces with plastic wrap, and ferment again.

Step 5: Add enough water to the steamer, brush the steamer with oil, wait until the dough becomes larger and lighter again, then place the dough in the steamer. After boiling over high heat, turn to medium heat and steam for about fifteen minutes. Do not take it out immediately after turning off the heat. Steam it for three minutes before taking it out. The steamed buns will not collapse easily.

Tips: When making purple sweet potato steamed buns or pumpkin steamed buns, place the thinly sliced ??purple sweet potato or pumpkin directly on the steaming cloth. This will result in much less moisture than steaming them on a plate. Crush the steamed purple sweet potato or pumpkin in a food processor to make the steamed buns more uniform in color. The proportion of white sugar is added according to personal taste. If you like the original taste, you can also add no white sugar. Adding an appropriate amount of baking soda when kneading and deflating the dough can neutralize the sour smell produced during fermentation and make the steamed buns more fluffy and soft.

Hello everyone, I am Cheng Ziyi. Do you like purple sweet potatoes? Purple sweet potato is rich in selenium and anthocyanins, which can also promote gastrointestinal motility and is particularly healthy and delicious. Cheng Zi himself loves purple sweet potatoes. He usually buys fresh purple sweet potatoes and steams them or cooks purple sweet potato porridge, or buys ready-made pastries from bakeries. So what I want to share with you today is definitely related to purple sweet potato. It is a pure and natural purple sweet potato steamed bun with zero additives.

Ingredients:

2 purple sweet potatoes (about half a catty)

400 grams of flour

5g of yeast

Pure milk or water (milk powder is also acceptable) 200g

Step 1:

Wash the purple sweet potato, peel it, cut it into pieces, and put it aside Steam it in the pot, take it out and crush it into purple sweet potato puree with a tool, let it cool and set aside.

Step 2:

300g flour (no classification, just flour) 3g yeast, 50g sugar, 170g pure milk or water (milk powder is also acceptable) put them together into a container and use them first Stir evenly with your hands, and then keep kneading the dough. Kneading the dough requires patience. The longer the time, the finer the dough will be, and the resulting steamed buns will be smooth. It takes about 15 minutes to knead. If you have weak kneading hands, you can knead for a few more minutes. If you're not in a hurry, it's better to extend the time, maybe half an hour. Set the kneaded dough aside for later use. Next is the purple sweet potato.

Step 3:

Add 30g milk or water (milk powder is also acceptable), 100g flour, and 2g yeast into the prepared purple sweet potato puree and mix evenly. Knead the purple sweet potato dough again, this time also takes 15/30 minutes. The amount of milk should be adjusted according to the dryness and humidity of the purple sweet potato. If it is dry, add more milk, and if it is wet, add more flour.

Step 4:

Roll out the dough. First, roll it out separately and make it as thin as possible. After rolling it out separately, put the white dough on the bottom and the purple sweet potato dough on top of the white dough. Purple sweet potato dough can be thinner than white dough. After rolling it out, start rolling it up as compactly as possible. Then cut it into pieces with a knife. It is recommended to use a sharp knife as it will not affect the appearance. After cutting, pick it up and make some adjustments to improve its appearance. Hahaha, after all, everyone loves beauty.

You can steam it in a pot after it is done. The one made from oranges is fermented once and can be eaten quickly. I steamed it in a pot with cold water (put cold water in the pot and put the steamed buns at the same time and steam them together), which is probably OK Cover the lid and wait another 15/30 minutes before turning on the heat. Be sure not to over-steam, just steam for 15 to 20 minutes. Turn off the heat and wait two minutes before removing the lid. There must be enough water in the pot, and the lid is not allowed to be opened during the steaming process. This is very important!

Step 5:

It’s steamed and ready to eat

Tips:

The amount of ingredients does not need to be too high To be precise, just refer to it. As for whether to cook in cold water or boil the water before putting it in the pot to see the fermentation situation. If you are in a hurry, cook in cold water. Waiting for the water to boil is also a fermentation process.

Hello, I am happy to answer this question! Wash the purple sweet potato, peel it, cut it into small pieces and steam it in a pot for 15 minutes. Mash the steamed purple sweet potato. After cooling, add 5 grams of yeast, add some sugar, add flour and stir with chopsticks. Pour in the milk and stir to form a fluffy consistency, then knead into a dough. After kneading, let the dough rise until doubled in size. After the dough has risen, knead it until the surface is smooth. Knead it into long strips and cut it into evenly sized balls. Knead each ball into dough and put it in a pot to rise for half an hour. Start steaming after it has risen, and then steam for 25 minutes. Purple sweet potato buns are ready!

Hello everyone, I am Brother Que, and Que is Que, who is short-sighted

The making of purple sweet potato steamed buns is not complicated. Here is a recipe for purple sweet potato steamed buns:

Ingredients: purple sweet potato, flour, milk powder or milk, sugar, lard, yeast.

1. Wash the purple sweet potatoes, peel them, slice them, steam them and press them into puree, let them cool and set aside. (If you want the steamed buns to have a smooth skin, let the purple sweet potato cool and sift)

2. Mix the flour and purple sweet potato puree until evenly mixed.

3. Dissolve the yeast with a little warm water. Add a little lard, an appropriate amount of sugar and milk powder to the flour and purple sweet potatoes according to your personal taste. Mix well and then pour the yeast water. Add water in batches and knead vigorously. Form into a smooth dough (don’t add lard if you don’t like it)

4. Cover the kneaded dough and ferment until it doubles in size. Knead the fermented dough repeatedly to expel the air in the dough.

5. Divide the dough into equal-sized pieces, knead them repeatedly and make them into the shape of steamed buns. Place them on dry corn leaves or oiled paper, cover them with a cloth and let them rest for about 20 minutes.

6. Add water to the steamer. Depending on the size of the steamed buns, steam for 20 to 25 minutes. Timer from the time when the steam comes out. Do not open the pot immediately after turning off the heat. Let it simmer for five minutes and then open the pot.

A simple way to make purple sweet potato buns?

Hello everyone, I am from Lindaguan, and my answer is: "Purple Sweet Potato Steamed Buns" As a "handsome" dish in steamed buns, it has always been loved by diners of all ages, men, women and children. Purple potato steamed buns are not only very attractive in purple and white color, but also rich in potato flavor. Even without any seasoning, they will be more decadent than ordinary steamed buns. Especially in terms of nutritional value, purple potato buns are The dietary fiber, calcium, magnesium and other nutrients of potato steamed buns are also higher than other steamed buns. They are rich in sufficient anthocyanins and have the therapeutic effect of keeping young, which is particularly pursued by men, women and children. Therefore, purple potato steamed buns It can also be regarded as a home-cooked nutritious and healthy delicacy that can be preferred by everyone regardless of age.

"Purple Sweet Potato Steamed Buns" - This is a popular Chinese home-made noodle dish. It is usually mainly made of purple sweet potato and flour, with water, yeast powder, sugar, milk and other seasonings. Cooked together, it is loved by the public because of its attractive color, rich nutrition, soft and sweet taste, suitable for all ages, etc. At present, purple sweet potato steamed buns are also a popular home snack.

Since there are more and more high-ranking people, and more and more people are concerned about eating sweets, Lin Daguan will share with you a purple sweet potato steamed bun. This delicious recipe with added sugar is delicious, soft and delicious. Even babies can eat it as complementary food. Everyone is welcome to collect and learn how to make it.

Purple Sweet Potato Steamed Buns - Detailed explanation of how to make the "sugar-free version" - Features: Attractive color, soft and delicious, rich in nutrients, suitable for all ages, simple to make, you can know it at a glance.

Ingredients: 360 grams of all-purpose flour, 100 grams of purple sweet potato

Ingredients: 60 ml of pure milk, 4 grams of yeast powder

Seasoning: appropriate amount of warm water (burnt Warm water of about 40 degrees Celsius after heating)

— Start making —

①: After preparing all the above ingredients, first slice 100 grams of peeled purple potatoes. , add to the steamer and steam over water for about 15 minutes until cooked. ——(Note that purple sweet potato must be steamed first before being mashed into purple sweet potato puree for subsequent operations, and because steaming takes a long time, put it in the first step).

②: While steaming the purple sweet potato, take a large bowl and add 200 grams of all-purpose flour. Take another small bowl and add 2 grams of yeast powder and 100 ml of warm water. Stir evenly into yeast water and let it sit for 3 minutes. Activate the activity, then add it to the flour, stir the flour with chopsticks while adding, until all the flour is mixed into dough, then use your hands to knead it into a smooth dough, cover it with plastic wrap and let it rest for about 30 minutes until it doubles in size. group. ——(Note that the dough must be kneaded in three steps: flour light, hand light, and basin light, so that the kneaded dough will be even).

③: At this time, the purple sweet potato is also steamed. Take it out and add it to another large bowl. Use a masher to mash it into a puree, then add 60 ml of pure milk and continue to stir evenly. At this time, the temperature of the purple sweet potato has reached When it comes down, add 160 grams of flour and 2 grams of yeast powder in sequence and continue to stir evenly. Knead it with both hands to form a purple dough with a smooth surface. Cover it with plastic wrap and let it rise until it doubles in size. ——(Note that the yeast powder must be added later, explained later).

④: Knead and deflate the risen white potato dough first, then use a rolling pin to roll it into a slightly thinner rectangular dough of about half a centimeter thick. Then knead and deflate the risen purple sweet potato dough as well. Also use a rolling pin to roll the dough into a slightly thinner rectangular shape. After completing these two steps, brush a layer of water on the surface of the white dough, then spread the rolled purple dough evenly on top of the white dough, and press it gently. After it is firmly glued, use your hands to roll up the two layers of dough from one end to the inside to form a dough roll, and roll it as tightly as possible. ——(Note that both doughs need to be kneaded first and then rolled evenly, and a layer of water should be brushed in the middle, as explained later).

⑤: Then use a knife to evenly cut it into small steamed bun embryos with a width of about 5 cm, and then put each one evenly into the steamer with a distance of about 3 cm, cover the pot and continue with the second step. Let rise until 1.5 times the size. ——(Note that any steamed buns must be proofed twice, otherwise the steamed buns will be smaller in size and taste dry and stiff).

⑥: After simmering to 1.5 times the size, add enough water to the bottom of the pot, turn up the heat and cook until the water boils, then continue to steam for about 15 minutes until the steamed buns are completely cooked, turn off the heat. Don't open the lid in a hurry, let it sit for 3 minutes until the temperature in the pot drops, then open the lid, take out the steamed buns and eat them hot. ——(Note that when steaming steamed buns, you need to put cold water into the pot to steam them, and the whole process is over high heat. After steaming, you need to let it sit for 3 minutes before taking it out, which will be explained later).

Product picture: This sugar-free purple sweet potato bun is ready with an attractive color, soft and sweet taste, nutritious and delicious, and suitable for all ages. Doesn’t it look very appetizing?

——Summary of the content: "You ask and I answer"——

Answer:... Many people don't quite understand the ingredients of yeast powder and always think that Yeast powder is the same chemical raw material as baking powder. When added to flour and mixed with water, it will react and foam. In fact, it is not the case. Yeast powder is actually a living fungus. It is stored in a dormant state in the package. When added to flour, Therefore, the principle of making the dough foamy is also because the yeast will gradually activate when it comes into contact with water, and the activated yeast will naturally release more carbon dioxide gas, thus forming the expansion effect of the dough. Therefore, let’s first put the yeast The reason why the flour is added to warm water and mixed well is to activate the yeast faster. After soaking for 3 minutes and then adding the flour, it can greatly enhance the speed and effect of the dough, thus ensuring that the finished steamed buns will be more fragrant and soft to eat.

Answer: ..... The purple sweet potato steamed buns here are different from other recipes. Other purple sweet potato steamed buns still need to add sugar for seasoning and flavor, because after adding sugar, In addition to being sweeter when eaten, the steamed buns also have a more obvious sweetness when smelling them. Therefore, in order to satisfy everyone's desire to taste delicious without eating white sugar, the water is replaced with pure milk. This way, the steamed buns smell better. It will have a milky aroma, and it will be more fragrant, soft and sweet when eaten. There are two reasons why pure milk is not used in the white dough. One is because you cannot add too much pure milk, otherwise the purple sweet potato steamed buns will not be edible. The steamed buns have too much of the original aroma of purple sweet potato. Secondly, the dough is not as viscous as water when made with pure milk. The outer layer of white dough is used to wrap the dough. In order to ensure that it does not rot and become soft during the steaming process, it is recommended that the outer layer of white dough be used. It is better to mix the dough with water and dough with better viscosity.

Answer: ..........Many people don’t pay much attention to details when cooking. In fact, the key to this problem lies in whether you pay attention to details in cooking. As mentioned before, yeast powder itself is a kind of fungus and is active in itself. Therefore, if yeast powder is added too early when mixing purple sweet potato dough, the yeast powder will definitely come into direct contact with the freshly steamed high-temperature purple sweet potato. ,what does that mean? This means that the yeast powder will be instantly deactivated due to high temperature, resulting in the subsequent dough being mixed and unable to rise normally. One step will be wrong and the next step will be wrong. In the end, the steamed buns will naturally not be dry and hard when eaten, so here You must save the yeast powder and add it later to ensure that its original activity is released.

Answer: ........This step is also about detailing. When many people make this kind of noodle rolls and henna rolls, they simply roll them together and steam them directly. But they don’t know that steaming them like this The noodles that come out are easy to separate, which makes the appearance unsightly and affects the appetite. Therefore, adding an extra layer of water here is to make the two layers of skin stick together more firmly. Remember to press it once more to make good steamed buns. It will definitely adhere firmly without delamination and look more beautiful and attractive.

Answer: ..... This question is actually a common question. Many people like to eat steamed buns but don’t know how to make them. They have always struggled with whether to use cold or hot water at the end of steaming. , some people think that steaming steamed buns must be cooked in hot water, so as to ensure that the steamed buns are steamed faster and not deformed; while some people believe that steaming steamed buns must be steamed in cold water, so as to ensure that the steamed buns are steamed larger and have an even texture. , So who is wrong among these two? In fact, the first type of hot water put into the pot is wrong. Why? Because the bigger the steamed buns are, the more delicious they will be, and the softer and sweeter they will be when eaten. Therefore, the method of setting the buns in hot water too quickly will limit the size of the steamed buns. No matter how long they are steamed, they will still be eaten carefully. It's also dry and hard to eat.

——》"Technical Tips" for Sugar-Free Purple Sweet Potato Steamed Buns:

(1) When steaming purple sweet potatoes, put hot water into the pot to steam them, which can ensure that the purple sweet potatoes cook faster Steam until soft and cooked (slice first and then steam).

(2) When kneading the dough, you must pay attention to the order and amount of seasonings. Only by being careful enough can you make delicious food 100% of the time.

(3) This purple sweet potato steamed bun is suitable for anyone to eat, whether it is the elderly, children or people with high age, you can eat it with confidence. However, the amount you eat should be increased or decreased as appropriate to avoid eating too much flour. Too much will increase the burden on the body (flour is actually sugar, and when eaten in the mouth, it will react with saliva to produce sugar, so the steamed buns will become sweeter the more you chew them, so people with high levels of obesity should also control their intake).

(4) This method of making purple sweet potato buns is relatively basic. If you particularly like purple sweet potato buns, you can also try to make more other ways to match the appearance, which will also look very appetizing.

Conclusion

"Milk Purple Sweet Potato Steamed Buns"

There are many benefits to eating whole grains. Purple sweet potatoes contain selenium and anthocyanins, which have anti-cancer effects. .

Ingredients: 100 grams of purple sweet potato, 150 grams of high-gluten flour, 2 grams of yeast, 2 grams of milk.

Steps: 1. Wash, peel and cut the purple sweet potatoes into pieces, steam them and press them into puree.

2. Add 150 grams of flour, 2 grams of yeast, mix with milk, and knead into purple dough. Wake up for half an hour.

3. Knead another white dough in the same way. Wake up for half an hour.

4. After waking up, use a rolling dough to roll it into thin slices, one white and one purple, overlap, and roll up tightly. Cut into sections and let rise for 20 minutes.

5. Turn from high heat to low heat and steam for 10 minutes.

How to make purple sweet potato steamed buns?

Purple sweet potato steamed buns are a health-preserving steamed bun eaten by all people, especially suitable for the elderly and children. It can help the elderly and children prevent constipation. Purple sweet potato steamed buns are very simple to make. I will teach you how to make simple purple sweet potato steamed buns that are soft, tender, chewy, sweet, elastic and attractive in color. (This is a nutritious steamed bun with a milky flavor that children especially like to eat)

Ingredients: 300 grams of flour, 250 grams of purple sweet potato, 5 grams of yeast, 25 grams of white sugar, and 30 grams of milk powder.

Method: 1. Peel the purple sweet potato, cut into pieces, and steam in a pot.

2. Add white sugar to the steamed purple sweet potato, mash it with a spoon and let it cool.

3. After the purple sweet potato has cooled, add flour, yeast and milk powder and mix evenly.

4. Add water in batches, stir until flocculent, and knead into a smooth dough with moderate hardness. Cover with plastic wrap and wait for fermentation.

5. After it has fermented to twice its size, dip your hands into some dry flour and insert it into the dough. Pull it out. If nothing happens, it will shrink back and it will rise. Knead to remove the air and knead until it is elastic. Do this. The result is softer and more tender.

4. Roll the dough into long strips and divide it into small steamed buns of even size.

5. Arrange evenly on the steamer, cover and let rise for ten minutes.

6. After proofing is completed, put the water in the pot to boil and steam over medium heat for 10 to 15 minutes. (The steaming time depends on the size of the steamed buns.

)

Juanzi teaches you how to make delicious purple sweet potato buns at home. If you like it, try it now;

Four, yeast, purple sweet potato

1; Pour the flour into a basin, add yeast and an appropriate amount of water, and knead it into a soft and hard dough for fermentation

2; Wash and peel the purple sweet potatoes, steam them in a steamer, take them out and puree them

3; Also add flour, yeast and a small amount of water to knead into a dough for fermentation

4; Divide the fermented purple sweet potato dough into small balls and roll them into balls

5 ; Divide the white dough into small pieces of different sizes and roll them into rounds

6; Roll the white dough into a round cake and put the purple sweet potato dough on top

7; Wrap it up and pinch it tightly

8; Place the dough with the edge facing down, and make a cross on the surface of the dough with a sharp knife

9; Place the prepared purple sweet potato blossom steamed buns on top, place corn leaves on them, and let them rise for a while

10; Put the steamer to steam, turn off the heat after 20 minutes and simmer for 5 minutes. The fragrant purple sweet potato buns are ready