Prepare ingredients:
Flour, yeast, warm water, purple potatoes.
Cooking steps:
Cooking tips:
Purple sweet potato buns is a homemade snack. The flour is divided into two parts, one with steamed and mashed mashed purple potatoes, one with the right amount of water, add dry yeast and knead into a dough, and put it in a warm place to ferment.
How to make purple sweet potato buns?
Purple Potato Knife Cut Steamed Buns
Ingredients: 125g of purple potato (steamed), 70g of water, 250g of medium gluten flour, 1/2 teaspoon of yeast, 10g of sugar, 5g of oil.
Specific operation:
1. Put purple potatoes and water into the main pot and stir at 10 seconds/speed 6.
2. Add flour, yeast, sugar and oil and mix at 30 sec/speed 3-6, then knead for 3 minutes. (If the room temperature is low in winter, add yeast and sugar into the main pot after step 1, and increase the temperature at 2 min/37 C/speed 1 to wake up the yeast) Take out the dough, round it up, and cover with plastic wrap to loosen it for 5 minutes.
3: Roll out the dough into a rectangle, flatten the bottom edge with your fingers and dip it in a little water. Roll from top to bottom to form a cylinder. Cut the buns by two fingers width (about 12 pieces) Baking pan is greased in advance. Place the shaped buns on the steamer tray.
4, covered fermentation until 2 times the size (oven 37 degrees fermentation 30 minutes or room temperature 26 degrees fermentation 60 minutes).
5. Put 500 water into the main pot, set up a steamer set and steam at 25 min/Varoma/speed 1.
Purple potato blooming steamed buns
Ingredients: (white dough material) 300 grams of flour, 150 grams of water, 4 grams of yeast, sugar moderate.
Specific operation:
1, flour add yeast, water, sugar stirred into the snowflake shape. And into the dough covered with a damp cloth to rise and rise until 2 times the size of the finger press not retracted.
2: Add yeast, purple potatoes, milk, sugar and stir into a snowflake shape. And into a purple dough covered with a damp cloth to rise. The first thing you need to do is to make sure that you have the right ingredients and that you are able to make the right choice.
3, white dough rolled into a stick and cut into 12 evenly sized small doses. The purple dough rolled into a stick and cut into 12 evenly sized small dosages into a dough. The white dough is rolled into a round piece and wrapped into the purple dough to form a steamed bun blank.
4, with a knife in the buns on the blank cut cross flower knife, covered with a damp cloth to rise for 20 minutes.
5, billet into the cool water steamer pot, high heat boil and then turn the heat to steam 15 minutes after the closure. 3 minutes after the lid can be removed.
Purple Potato Rose Buns
Ingredients: purple potato puree 140g, flour 350g, yeast 4g, sugar 4g, water **** 170g.
Specific operation:
1, to choose this small purple potatoes, now there is a large purple potatoes on the market, the hard taste is not good, and it is not suitable for making buns. Purple potato washed. Steam on the steamer for 15 minutes. Turn off the heat and simmer for five minutes and then open the pot. Purple potatoes steamed cooked cracked, this is better.
2, make purple dough : 4 small purple potatoes peeled, put into a large bowl. Crush with a spoon and use 140g of purple potato puree. 2g of yeast powder pour into a small bowl. Add 2g sugar. Melt with 30g of warm water, stir well and let stand for five minutes.
3. 140g purple potato puree with 150g flour. Pour in 30g of yeast water, stir with chopsticks, and then slowly add about 40g of water. Because of the different water absorption of purple potatoes and flour, adjust the amount according to the actual situation. Stir to form small flour flocs. Knead the dough into a smooth purple color, the dough is about 382 g. The dough is qualified when it is not sticky. Cover and place in a warm place for fermentation.
4, make white dough: 200g flour, with the same method, 2g yeast powder plus 2g sugar, with 30g warm water to melt, let stand for five minutes and then poured into the flour, and slowly add 70g of cold water, stirring evenly into a small flocculent, kneaded into a smooth dough, covered with a good fermentation. This time the dough 301g.
5, hair until double the size can be. The white dough should also be doubled in size. Sprinkle some dry flour on the board and knead the two types of dough separately, the standard of kneading in place is to cut the dough, no air bubbles on the surface. Take fist-sized pieces of both doughs. Knead into long strips. Cut the dough into equal sized dosage pieces, 15g per dosage piece. roll out the dough, not too thin, otherwise the roses won't look good. 6: To make the roses, you need four sheets of purple dough and three sheets of white dough. Arrange the two colors of dough in a staggered order. Use chopsticks to gently press in the center. If there is an indentation, it is ready. Turn over the entire crust. Slowly roll it up from one side. The rolled rolls look like this, 106g or so.
7: Find the indentation and cut it with a knife. This is two beautiful rose flower, each rose flower bun raw embryo about 53g or so. The rose petals will be slightly shaped. The rest of the dough according to this step in order to do a good job, can do 12 rose buns, the last will be left a little bit of each dough, you can knead in place, do round buns or other shapes can be.
8, good buns embryo rest twenty minutes, the second fermentation. The second fermentation of good buns cold water on the steamer, cover, steam 18 minutes. Turn off the heat and simmer for five minutes, and then open the pot. I'm not sure if I'm going to be able to do that.
Yesterday I just made pumpkin steamed buns, and today I saw the questioner ask about the easy way to make purple potato steamed buns. Purple potato steamed buns and pumpkin steamed buns are pretty much the same, both kinds of steamed buns are brightly colored and easy to arouse people's appetite. Like my child does not like to eat pumpkin, but pumpkin buns he quite like to eat. Here's a simple recipe for purple potato buns.
Ingredients: purple potatoes, flour, yeast, sugar
Step 1: Peel the purple potatoes and wash, and then cut into thin slices, flat in the steamer cloth, steam ten to fifteen minutes or so, steamed, steamed out of the purple potatoes while still hot with a spatula pressed into the puree, cooled to thirty-five degrees or so, add five grams of yeast, thirty grams of sugar stirred until melted.
Step 2: Add 500 grams of gluten-free flour to the purple potatoes, and then add warm water, mix the flour into a flocculent, and then knead it into a smooth dough, and set it aside for fermentation.
Step 3: Dip your finger in dry flour and drop a hole in the enlarged dough, the hole will not shrink back, it means the dough is ready. Sprinkle dry flour on a lightly floured surface, pour the dough out and sprinkle with three grams of baking soda.
Step 4: Knead the dough to see if it's done, cut the dough with a knife and keep kneading if there are still a lot of holes in the cut. The dough should be kneaded until there are no air bubbles in the dough. The first thing you need to do is to make sure that you have the right amount of dough for the right purpose.
Step 5: Add enough water to the steamer, brush the steamer drawer with oil, and arrange the dough in the steamer when it becomes bigger and lighter again. The steamer will be on high heat for about fifteen minutes. Do not take out immediately after turning off the fire, false steaming for three minutes, and then take out, the buns are not easy to collapse.
Small tips: do purple potato steamed buns or pumpkin steamed buns, thinly sliced purple potatoes or pumpkin placed directly on the steamer cloth, than on the plate in the sub-steam, the water is much less. Steamed purple potatoes or pumpkin with a food processor to break up, steamed buns will be more uniform in color. The proportion of sugar according to personal taste to add, like the original flavor can also not add sugar. Adding the right amount of baking soda when kneading and exhausting can neutralize the sour taste produced during fermentation and make the buns more fluffy and soft.
Hello everyone, I'm Orange Yell, do you love purple potatoes? The purple potato is rich in selenium and anthocyanins, but also can promote gastrointestinal peristalsis, especially healthy and delicious. Orange itself is super love to eat purple potatoes, usually buy fresh purple potatoes steamed or boiled purple potatoes porridge to eat, or directly bakery to buy good pastries. So today I'm going to share with you a purple sweet potato related, a zero-additive natural purple sweet potato buns.
Ingredients:
2 purple potatoes (about half a kilogram)
flour 400g
yeast 5g
sugar 50g
pure milk or water (powdered milk can be) 200g
Step 1:
Purple potatoes, clean, peeled, cut into pieces, put in a pot to steam, steamed out of the steamer with a tool. crushed into purple potato puree, let it cool and wait for use.
Step 2:
300g flour (not classified, flour on the line) 3g yeast, 50g sugar, 170g pure milk or water (milk powder can also be) together into the container, the first hand mixing evenly, and then has been kneading, kneading need to be patient, the longer the face of the more delicate, out of the steamed buns on the smooth. Probably kneaded about 15 minutes or so, kneading hand strength small can knead a few minutes more. If you are not in a hurry, it is better to extend the time, half an hour. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
Step 3:
Add 30g of milk or water, 100g of flour, and 2g of yeast to the mashed purple potatoes and mix well. Then knead the purple potato dough, this is also to knead 15/30 minutes, the amount of milk should be adjusted according to the dryness of the purple potatoes, dry, then add some milk, wet, then add some flour.
Step 4:
Roll out the dough, roll it out separately, as thin as possible, and put the white dough underneath and the purple potato dough on top of the white dough. The purple potato dough can be thinner than the white dough. Once rolled out, start rolling it up as compactly as possible. Then use a knife to cut it into pieces. It is recommended to use a sharp knife as it will not affect the appearance. After cutting, take it up and make some adjustments to make it more beautiful. Hahaha, after all, everyone loves beauty. After doing so, you can steam on the pot, orange do this it is a fermentation, soon you can eat, I am cold water on the pot steam (pot of cold water and then put the buns at the same time put good together steam), probably can cover the lid and then wait a 15/30 minutes on the fire, do not hair over, steam 15 ~ 20 minutes can be. Turn off the heat and wait two minutes before uncovering. The water in the pot should be enough, do not allow the lid to open during the process of steaming, this is very important Oh!
Step 5:
Steam up, plate and eat Oh
Tips:
The amount of ingredients do not need to be too precise, reference can be, as for the cold water on the pot or boiling water on the pot to see the fermentation situation, if you are in a hurry, the cold water on the pot, and wait for the water to boil this time is also a fermentation process.
Hello, glad to answer this question! The first thing you need to do is to get your hands on the water, and then you'll be able to get the water back on the stove and then you'll be able to get the water back on the stove. After kneading the dough, let it rise until it doubles in size. When the dough is ready, knead it until the surface is smooth, roll it into long strips and cut it into even-sized dosage, knead each dosage into a dough and put it into a pot to rise for half an hour. After rising, start steaming, steam and steam for 25 minutes. The purple sweet potato steamed buns are ready!
Hello, I am Lack of brother, Lack of is lack of heart lack
The practice of purple sweet potato steamed buns is not complicated, now introduces a purple sweet potato steamed buns:
Ingredients: purple sweet potato, flour, milk powder or milk, sugar, lard, yeast.
A, purple potatoes washed, peeled, sliced, steamed and pressed into the mud, let cool and spare.
Third, the yeast with a little warm water, according to personal taste, add a little lard, moderate sugar, milk powder in the flour purple potatoes, mix well and pour into the yeast water, add water in small increments, vigorously kneaded into a smooth dough (don't like lard can not be added)
Fourth, kneaded dough covered fermentation until double the size of the fermentation of the dough repeatedly kneaded to the dough in the gas discharge.
v. Divide the dough into equal-sized doses, and then repeatedly kneaded into the shape of a garden bun, put dry corn leaves or greaseproof paper, covered with a cloth to wake up for about 20 minutes.
Six, the steamer pot with water, depending on the size of the bun embryo, on the pot steamed 20 to 25 minutes, from the hot air from the time, turn off the fire do not open the pot immediately, simmer for five minutes after the pot.
Purple potato steamed buns simple practice?
Hello, I'm Lin Dajun, my answer is: "purple sweet potato steamed buns" as a steamed bread in the "pretty boy", has always been highly popular with all kinds of men and women, young and old diners favorite. Purple potato buns not only color purple and white, very attractive, in the aroma will be rich in more potato flavor, even without any seasoning, will be more greedy than ordinary buns, especially in its nutritional value, purple potato buns dietary fiber, calcium, magnesium and other nutrients are higher than the other buns, which are rich in sufficient anthocyanins, but also men and women, young and old, are particularly sought after to maintain the therapeutic effect of youth, therefore Purple potato buns are also considered a home-cooked nutritious and healthy food that can be preferred by all ages.
"Purple potato steamed bread" - this is a popular Chinese home-style pastry, generally mainly purple potatoes and flour as the main ingredient, with water, yeast, sugar, milk and other ingredients and seasonings together with cooking and become, because of its attractive color, Due to its attractive color, nutritious, soft and sweet, both young and old and many other advantages and highly popular, the current purple potato steamed bread is also a popular home-cooked snacks.
Because of the current three high people more and more, for eating sugar this point is also more and more people are very mindful of, so the following Lin big official to share a purple sweet potato steamed buns do not add sugar delicious practice, fresh and delicious, fragrant and soft, delicious, even if it is the babies can be used as a complementary food to eat, welcome to the collection of learning to make.
The purple sweet potato buns - "sugar-free version" practice details - features: attractive color, soft and delicious, nutritious, young and old, easy to do, a look will.
Main ingredients: 360 grams of gluten-free flour, 100 grams of purple potatoes
Ingredients: 60 milliliters of pure milk, 4 grams of yeast
Seasonings: warm water (boiling hot and cooled about 40 degrees of lukewarm water)
- - Start making -
①: After preparing all the above ingredients, first remove the skin of the purple potatoes 100 grams of slices, add the steamer in the steamer for about 15 minutes until cooked through. -(Note that the purple potatoes must be steamed before mashed into purple potato puree for subsequent operations, and because the steaming takes a long time all placed in the first step).
②: Steam the purple potatoes at the same time take a large bowl, add 200 grams of gluten-free flour, another 1 small bowl, add 2 grams of yeast, 100 ml of lukewarm water and stir well into the yeast water, let it rest for 3 minutes to activate the activity, and then add to the flour, add the flour with chopsticks and mix it until all the mixing flakes, and then switch to knead with both hands to make a smooth dough, cover with plastic wrap and let rise for 30 minutes until the white dough doubles in size. Double the size of the white dough. -(Note, the kneading here must be 3 light, flour light, hand light, basin light, so that the kneaded dough is considered even).
3: At this point, the purple potatoes are also steamed, removed and added to another large bowl with a mashing stick first mashed into a puree, and then add 60 ml of pure milk to continue to mix well, at this point the temperature of the purple potatoes has dropped, in turn, add 160 grams of flour, 2 grams of yeast to continue to mix well, and the same change to both hands kneaded into the surface of the smooth purple dough, covered with plastic wrap to stand and rise to 2 times the size. -(Note, here the yeast must be added later, explained later).
4: Knead the white dough and roll it out with a rolling pin into a rectangle about half a centimeter thick, then knead the purple potato dough and roll it out with a rolling pin into a rectangle about half a centimeter thick, and then brush the surface of the white dough with a layer of water, and then spread the rolled-out purple dough evenly over the top of the white dough and gently press down to make it stick. Then, using your hands, roll up the two layers of dough together from one end to the inside, as tightly as possible.
5: Then use a knife to cut the dough into small buns about 5 cm wide, and then place them into a steamer basket about 3 cm apart, cover and continue to let them rise for a second time until they are about 1.5 times their size. -(Note, do any buns must be the second fermentation, otherwise the steamed buns will be smaller volume, the texture will also be dry mouth hard).
6: Simmer to 1.5 times the size of the bottom of the pot to add a sufficient amount of water, turn on the heat until the water boils, and then continue to steam for about 15 minutes until the steamed buns completely steamed through, turn off the heat, do not rush to open the lid, let stand for 3 minutes until the temperature inside the pot is reduced, and then open the lid, take out the steamed buns can be eaten while hot.
Out of the picture: This is a colorful, soft, sweet, nutritious, delicious and suitable for both young and old sugar-free purple sweet potato steamed buns are ready, look at it is not very appetizing?
--- Summary of "You Ask, I Answer"--
A: ........ Many people for yeast has not been very understanding of the ingredients, always thought that yeast is the same chemical raw materials and baking powder, add flour to water can react to the bubble, in fact, yeast is actually a living fungi, itself within the package is stored in a dormant state, add flour to wake up the noodles within the principle of bubbling is also because the yeast will gradually stimulate the activity of the yeast encountered in the water, and after the living up the yeast will naturally release more carbon dioxide. The first thing you need to do is to add the yeast powder to the warm water and mix it well so that the yeast can be activated more quickly, soak it for 3 minutes and then add it to the flour to greatly enhance the speed and effect of the flour, so as to ensure that the good steamed buns are more flavorful and soft to eat.
A: ........ Here this purple sweet potato buns different from other practices, other purple sweet potato buns are still to add sugar to flavor the aroma, because after adding sugar buns in addition to eating can be more sweet, smell in fact, can have more obvious sweet taste, so here in order to satisfy you do not eat sugar is also tasty and delicious purpose, the water replaced by pure milk, so that a good steamed buns will smell a milky flavor, eating will be more soft back to sweet; as to why the white dough does not use pure milk there are 2 reasons, one is because pure milk as a whole can not add too much, or do out of the purple potato buns can not eat too many buns purple potato original flavor, the second is because the viscosity of pure milk and noodles is not as good as water, white dough because it is the outer layer of the parcel of dough, in order to ensure that the process of steaming does not rot open soft away, so it is recommended that the outer layer of the white dough is preferred to better viscous The first step is to make sure that the water is not too sticky.
A: ........ Many people do gourmet food are not very attention to detail, in fact, the key to this problem lies in your cooking fine detail. It has already been said that the yeast itself is a fungus exists, itself is active, so in the mixing of purple potato dough if the yeast powder will be added too early, then the yeast powder must be directly in contact with the high temperature of the purple potatoes that have just been steamed, what does this mean? This means that the yeast powder will be inactivated instantly because of the high temperature, resulting in the follow-up and good dough can not be normal wake up face to face, one step wrong step wrong, the last steamed buns do out to eat natural not dry hard not good, so here we must leave the yeast powder a little later to add, so as to ensure that its original activity is released.
A: ........ This step is also the details of processing, many people do this kind of rolls rolls type of pastry, are simply rolled together directly steamed, do not know that this steamed out of the pastry is very easy to produce separation, resulting in the appearance of bad looks also affects the appetite, so here is an additional layer of water in order to make the 2 layers of skin adhesion is more solid, but also remember to press more than once, so that the good steamed buns will be able to adhesion solid not stratified, looks more beautiful and attractive, but also to make a good job of the work. The first step is to add a layer of water so that the two crusts are more firmly attached, and remember to press down more than once.
A: ........ This problem is actually a clichéd problem, many people like to eat steamed buns but will not do, has been entangled in the end of the steaming system with hot and cold water on this point, some people believe that steamed buns must be hot water in the pot, so as to ensure that the buns faster steamed and does not deform; and there are some people believe that the steamed buns must be cold water in the pot, so as to ensure that the buns steamed more large and uniform texture, so the 2 is in the end! Who is wrong? In fact, the first hot water into the pot is wrong, why? Because the steamed bread itself is to steam the bigger the more delicious, eat more fluffy back to the sweet, so the hot water in the pot too fast stereotypes of the practice itself to the size of the steamed bread to limit off, and then even if the steam longer and more serious, eating is also dry and hard not good.
--- "Sugar-free purple potatoes steamed buns" technical tips:
(1) steamed purple potatoes is hot water into the pot steam, so that you can ensure that the purple potatoes faster steamed soft steamed (to be sliced and then steamed).
(2) When kneading, be sure to pay attention to the order and amount of seasoning, only to ensure that enough care can be 100% once the food.
(3) this purple potato buns suitable for anyone to eat, whether the elderly children or three high people, can be eaten with confidence, but in the amount of food to be discretionary increase or decrease, to avoid eating too much flour into the body to increase the burden (flour is in fact sugar, eat into the mouth and saliva will react to produce sugar, so the buns will be the more you chew the sweeter, so the three high people to control the amount of food to eat it).
(4) This purple potato steamed buns practice is relatively elementary, if you especially like to eat purple potato steamed buns, you can also try to make more other appearance with the practice, looks like the same very appetizing.
Conclusion
Milk purple sweet potato steamed buns
Eating roughage is a lot of benefits, purple potatoes contain selenium and anthocyanins have the effect of anti-cancer.
Ingredients: 100 grams of purple potatoes, 150 grams of high-gluten flour 150 grams of ten 150 grams, 2 grams of yeast ten 2 grams, milk.
Steps:1. Wash the purple potatoes peeled and cut into pieces, steamed, pressed into mud.
2. Add 150 grams of flour, add yeast 2 grams, milk and mix, knead into a purple dough. Let rise for half an hour.
3. In the same way, knead a white dough. Let it rest for half an hour.
4. Roll the dough into a thin sheet with a rolling pin, one white and one purple, overlap and roll up tightly. Cut into sections and let rise for 20 minutes.
5. Turn the heat to low and steam for 10 minutes.
How to make purple potato buns?
Purple potato steamed buns is a universal nutritious steamed buns, especially suitable for the elderly, small children to eat, can help the elderly and children to prevent constipation. The practice of purple sweet potato buns is very simple, teach you to make soft tender mouth, gluten sweet, elastic, color attractive simple purple sweet potato buns. （
Materials: 300 grams of flour, 250 grams of purple potatoes, 5 grams of yeast, 25 grams of sugar, 30 grams of milk powder.
Practice:1, purple potatoes peeled, cut into pieces, into the pot steamed.
2, add the steamed purple potatoes to the sugar, crushed with a spoon, swept cool.
3, when the purple potatoes are cooled, add flour, yeast and milk powder and mix well.
4, add the water in small portions, stirring until flocculent, and form a smooth dough of moderate hardness, cover with plastic wrap, and wait for the service to ferment.
5, to be fermented to double the size of the hand with a little dry flour into the dough to pull out, nothing obvious retraction on the hair good, knead the air out, knead to elasticity, so that to make a more fluffy tender mouth.
4, the dough will be rolled into long strips, divided into small buns evenly sized billet.
5, evenly placed on the steamer, cover and let rise for ten minutes.
6, wake up, the pot of water boiled, on the pot steaming, medium heat steaming 10 to 15 minutes can be. (Steaming time depends on the size of the buns.)
Juanzi teach you to do at home to look good and delicious purple sweet potato steamed buns, like fast try it;
Flour, yeast, purple potatoes
1; Flour poured into the basin with yeast and the right amount of water to knead into a soft and hard dough fermentation
2; purple potatoes washed and peeled into a steamer to steam and take out the puree
3; also add flour, yeast and a small amount of water to knead into a dough fermentation
3; also add flour, yeast and a small amount of water to make a dough, and then add a small amount of water.
4; divide the fermented purple potato dough into small sized balls and knead them
5; divide the white dough into small sized balls and knead them
6; roll out the white dough into a round cake and put the purple potato dough on top of it
7; wrap it up and pinch it tightly to close it
8; place it in a closed position and make a cross on the surface of the dough with a sharp knife. cross
9; good purple potato blossom buns, cushion corn leaves, wake up for a while
10; put the steamer steam, on the gas after 20 minutes off the fire after stewing for 5 minutes, fragrant purple potato buns on it