Can you use alkali to make purple potato steamed bread? Purple potato steamed bread is a snack with very high nutritional value, but many people have many problems in making purple potato steamed bread. The steamed purple potato steamed bread is green, so why does the steamed purple potato steamed bread turn green? How to make purple potato steamed bread green? Next, learn about it with Xiaobian!
Can you use alkali to make purple potato steamed bread?
You must put alkali in the old steamed bread, but there is no need to put alkali in the yeast steamed bread. Just add yeast directly!
How to make purple sweet potato steamed bread delicious?
Raw materials: purple potato 1 piece, flour 300g, yeast powder 4g, water170g.
Practice:
1, steamed purple sweet potato, peeled and pressed into mud.
2. Take 200 grams of flour and make a white dough, and mix it with purple potato paste with about 100 grams of flour to make a purple potato dough. If the purple potato is too dry, you can add some water appropriately.
3. Put the two kinds of dough aside for fermentation until the two kinds of dough are twice as big.
4. Divide the white dough and purple potato dough into several small extruders respectively.
5. Take a portion of white dough and roll it into a circle. Roll the purple potato dough into a circle and wrap it in it, just like wrapping buns.
6. After wrapping, tuck it down, knead it slightly, and cut it twice with a knife.
7. Put it in a steamer, let it stand for 15 minutes for secondary fermentation, and steam it on high fire for 15 minutes.
It is normal for purple potato to turn green, because you may add alkali to it when making steamed bread, and the anthocyanin in purple potato will turn blue-green in alkaline environment.
It is recommended to steam steamed bread with yeast, which will not turn green, with detailed methods:
Purple potato steamed bread materials:
Ingredients: purple potato130g, 200g of high-gluten flour.
Adjuvant yeast (dry) 2g.
75g of seasoning water
The step of sieving purple potato paste requires a little more patience. After sieving, the purple potato paste is very delicate, and then it is mixed with flour and kneaded evenly, so that the kneaded dough will be even and beautiful. I've also tried that purple potatoes don't pass the sieve, and when they are steamed, they are cut into small pieces and kneaded into the dough, but with particles, the finished product is uneven and smooth (but it doesn't affect eating, haha).
1. Preparation materials: purple potato 1 piece (about130g), 200g of flour, 2g of yeast, and 75g of water (the amount of water is adjusted according to the water absorption of flour).
2. Steamed purple potatoes and screened into purple potato paste.
3. Add the sieved purple sweet potato paste into the flour and rub it evenly by hand.
4. The yeast is dissolved in water, and gradually added into the flour of step 4, and kneaded into a uniform and smooth dough. Cover with cloth and simmer for 30 minutes.
5. Knead the dough evenly again, fully exhaust it, divide it into pills, shape it (my round shape), and pad it with corn husks.
6. Put the steamed bread embryo into a steamer, put it on a hot water pot, cover the pot, and simmer for about 30 minutes. This time, the steamed bread is fermented once. The taste is more chewy than that of steamed bread made by secondary fermentation. You can choose the fermentation method according to your favorite taste.
7.30 minutes later, open fire and steam the steamed potato steamed bread.