Bicolor Purple Potato Steamed Buns?

Ingredients?

White part: low gluten flour? 250g?

Yeast? 3.8g?

Baking powder? 5g?

Water? 137g?

Sugar? 50g?

Purple potato part: purple potato? 200g?

Low-gluten flour? 250g?

Yeast? 3.8g?

Baking powder? 5g?

Water? 130g or so?

Sugar? 50g?

How to make two-color purple potato buns?

1. Make the white part first:Mix and sift the low gluten flour and baking powder on the table.

2. Open a nest of the sifted flour, that is, push and place the flour in all directions separately to form a nest in the center. Pour the yeast and sugar together into the nest.

3. Pour most of the water into the nest, and knead the sugar and yeast with the palm of your left hand until it dissolves (don't be lazy in this step, knead the sugar until most of the sugar granules dissolve). When the sugar grains yeast and water mix dissolved, with the right hand will be surrounded by powder to the center of the push put, while using the left hand will be powder and mixed solution kneaded well, if there is still more powder, you can add the remaining water slowly until kneaded into a complete dough.

4. Once all the ingredients have been mixed well and kneaded into a complete ball of dough, you will notice that the dough is very sticky at this point. Keep kneading and knead until the dough is not sticky and does not stick to the table.

5. Use a rolling pin to roll out the dough until it forms a smooth sheet, it will take a bit of effort to roll it out, and if the sheet sticks to the rolling pin, take a small amount of cornstarch and sprinkle it lightly on the sheet, a thin layer is enough. Fold the sheets on top of each other and continue to roll until the surface is smooth and does not stick to the table or to the stick, then set aside.

6

Purple potatoes part:The basic steps are the same, dissolve the yeast and sugar, (add a little less water because the purple potatoes themselves have moisture), you can add the purple potatoes. (The purple potatoes should be steamed and pureed.) Then mix all the ingredients, knead the dough and roll it out into a long crust.

7. Put the white crust on the bottom and the purple potato crust on the top, then roll up the crust and roll it into strips, pay attention to make sure to roll it tightly or it won't be molded.

8. Cut the rolled noodles into individual pieces, as big as you like. Boil a pot of water and immediately turn off the heat, cut the buns and put them into the pot to ferment for 10 minutes, take out the buns after fermentation. Continue to boil the water and then put the steamed buns into the high heat to steam for 15 minutes.

Tips

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