Ingredients:
250 grams of low gluten flour, 125 grams of room temperature water, 2.5 grams of dry yeast, 10 grams of sugar, 10 grams of lard, 14 dates.
Directions:
(1) Put the ingredients into a bread bucket, with the liquid on the bottom, the flour on the top, and the sugar and yeast arranged separately.
(2) Select the IMIX program.
(3) Open the lid and knead until the surface is smooth.
(4) Take out the dough and let it rest for 5 minutes, then knead again until smooth.
(5) Divide the dough into two portions and set aside one portion in a plastic bag. Set aside 15 grams of the other portion and divide the remaining portion into two, divide one portion into six equal parts and cover with plastic wrap.
(6) Take a small portion and roll it out, fold it in half with the edges not aligned and the top one showing one edge.
(7) Wrap the dates in it and pinch them together.
(8) Wrap all six portions, cover with plastic wrap and set aside.
(9) Roll out the large portion, not too large, and divide it into six parts, pressing out the marks with a spatula.
(10) Cut and press out the center of each portion.
(11) Pinch each portion into a petal shape.
(12) 15 grams of small dough rolled long, rolled into a sheet, cut with scissors into spikes.
(13) Wrap with dates.
(14) Shape into a flower and let rise for 30-40 minutes. The other part of the dough is the same:
(15) Cold water on the pot, high heat boil, start timing 15 minutes, turn off the fire after 2 minutes slowly open the lid.
2, purple potato buns.
Ingredients:
Skin, 200g of high gluten flour, 4g of yeast, 80ml of water, filling: 100g of high gluten flour, 2 purple potatoes, 2g of yeast, 30ml of water.
Directions:
(1) purple potatoes, cut in half and boiled, crushed into mashed potatoes, and 100g of flour, 2g of yeast, 30ml of water and the purple potatoes and dough. Put it in a warm place to ferment. The time is 1 hour and a half.
(2) 200 g flour, 4 g yeast, 80 ml water and white dough, put in a warm place to ferment for 1 hour and a half. It is ready when there is a honeycomb in the dough.
(3) Knead out the gas from the white dough, and divide it into equal-sized dumplings, just like the size of a bun. Then roll out the dough.
(4) Divide the purple potato dough into equal pieces and knead.
(5) Put the purple potato dough in the white dough, and wrap it up like a bun with the mouth facing down, and organize it into a nice round shape.
(6) Cut a cross on the dough and let it rest in the steamer for 15 minutes for the second fermentation.
(7) Put cold water on the pot, reduce the heat to low, then turn the heat to high for 20 minutes. Turn off the heat and simmer for 5 minutes.
(8) a plate of beautiful purple potato blooming buns is ready.
3, rose buns.
Ingredients:
2 bowls of flour, 2.5 grams of yeast, 1 tbsp sugar, 20 grams of purple potato flour.
Directions:
(1) Add the flour to the purple potato flour and sugar and mix well.
(2) Stir the yeast with warm water and let it stand for ten minutes.
(3) Pour the yeast into the flour and stir into the flocculent, underhand and into a dough to ferment for one to two hours.
(4) Take a piece of dough and knead it into a long strip.
(5) Divide into small, even pieces.
(6) Press it to form a cake.
(7) Roll out the dough in groups of six and make an indentation with a chopstick.
(8) Roll up from the end.
(9) Cut along the indentation with a knife.
(10) Shape, organize the petals, and close the bottom of the rose with both palms rooted inward.
(11) Leave to ferment for twenty minutes.
(12) When the rose is obviously bigger and lighter cold water into the pot to steam for fifteen minutes.