Material:
1, white dough: 200g of medium gluten flour, 30g of milk powder (optional), 0g of water110g (available milk), 2g of yeast, and 0g of sugar10-20g.
2. Purple dough: 200g of medium gluten flour, 30g of milk powder (optional), 50g of cooked purple potato paste (or about 10g of purple potato flour), 0/10g of water (available milk), 2g of yeast, and sugar10-.
3. Purple potato and taro paste stuffing: 50 grams of cooked purple potato, 200 grams of cooked Lipu taro, 0/0 gram of sugar, 0/5 gram of condensed milk/kloc (optional), and appropriate amount of milk. Of course, all purple potatoes, taro or bean paste can be used.
Practice:
1, Kneading: Knead the white and purple dough separately, and knead it until it is very smooth, so that the steamed bread can be smooth and smooth. Knead the dough with steamed purple potato paste. Don't care too much about the amount of purple potato, just a little less, but don't exceed 50% of the flour at most. If it is a small amount of dough color, you can add purple potato powder to the kneaded white dough, and then add a little water to knead it evenly. As for the amount of purple potato powder, don't care, just add it gradually.
2, the kneaded dough does not need to be proofed, and it is directly shaped. Look at the pictures during the shaping process.
3. Ferment the shaped dough. Note that this is the key. It must be fermented in place. You can gently press the surface. If it can rebound, it means that it is ready. If you have no experience, you can try steaming one first. If it is not ready, it will shrink or eat hard. If the room temperature is low, it can be fermented in a fermentation box, an oven (with a bowl of hot water) or in a warm water pot.
4. Finally, boil the water and steam for 8- 10 minutes, turn off the fire and stew for 3-5 minutes. After taking out the pot and letting it cool, it can be frozen and preserved, and then steamed again before eating.
Tip: When modeling, in order to make the two kinds of dough fit better, you can put some water in the middle. There is no special requirement for the stuffing, as long as it is not too wet.