A, purple potato rose steamed bread

Materials: 250g flour, purple potato puree 200g, warm water 15g, yeast 2g

Practice:

1, the yeast with warm water completely melted, poured into the flour, and then poured into the boiled cold and timid purple potato puree, with the hands of the dough and to the three light (light face, hand, hand, hand, hand). The dough is then mixed by hand until it has three lights (surface light, hand light, and basin light).

2, put the dough in the basin, covered with a damp cloth, put the warm place natural molasses about 1-2 hours, it is now late spring and early summer, the temperature is about 25 degrees, the general room temperature fermentation 2 hours enough.

3. Remove the dough from the oven to 1.5 times its original size, sprinkle dry flour on the board, and knead the dough to evacuate the gas.

4: Divide the dough into medium-sized pieces of about 80g each, then take one 80g piece of dough and roll it by hand into a long strip of about 10cm, and cut it into 6 small doses.

5. Cut one of the small dosage into a slightly smaller portion and roll it into an olive shape for the center of the flower.

6, the remaining 5 small doses pressed flat, rolled into a thickness of about 0.3CM, diameter 10CM round piece, round piece of the edge of the best rolled thin.

7, will be 5 pieces of dough sheet stacked, with a chopstick in the center of the sheet vertically pressed out a center line, and then the olive dough on the bottom sheet, with the beginning of the olive dough wrapped around the upward roll, until rolled up to the light, and then pinch the center of the finger into the left and right rotation twisted, the closing down towards the bottom can be.

8, will be done in the rose buns raw embryo yards in the steamer, keep a certain distance, cover the lid, and again wake up for 10 minutes.

9, and then put the steamer basket on the steaming rack on high heat steaming for 10 minutes, turn off the heat and simmer for minutes.

Two, purple potato milk rice cake

Materials: rice flour 50g, 2 egg whites about 45g, 40g of milk, freeze-dried purple potato flour 5g, 30g of milk, xylitol 5g

Practice:

1, rice flour add 40g of milk and mix well to become raw rice paste.

2. Freeze-dried purple potato powder is added to 30g milk and stirred into 35g purple potato puree.

3, separate the egg whites and yolks, the egg whites with an electric whisk until stiff foam (egg white foam is fine and rich, lift the whisk white foam will stand up sharp corners, pouring up the bowl to take the egg white foam will not flow does not fall).

4, the whipped egg whites to take 1 / 3 in the bowl of purple potato rice flour paste mixing.

5, with a silicone spatula to stir fry the same action from the bottom up to mix well, remember not to draw a circle or the egg white defoaming is very strong.

6. Pour the rice mixture from step 5 back into the remaining whipped egg whites, and continue to toss up and down to make a very thick but flowable paste.

7. Put the mixture into a mold or a small bowl, gently shake the mold so that the surface is flat, and steam the water in the steamer after boiling for 15-20 minutes.

8, steamed after a little cooling can be removed from the mold rice cake.