The illustrated guide on how to make sweet potato steamed buns makes cooking easier.
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Ingredients: 750g flour, sweet potato, 1 condiment: 3g yeast, 1g edible alkali. Step/Method 1: Dissolve the yeast with warm water and let it sit for one minute.
Sift flour and alkaline flour and mix evenly.
Edible alkali is added to neutralize the sour taste produced during fermentation.
Pour the yeast water little by little and use chopsticks to stir into a ball until there is no dry powder scattered on the bottom of the basin.
Friends who like it sweeter can add some white sugar.
2 Knead it into a ball with your hands and let it sit for ten minutes to relax.
3 While the dough is resting, peel the sweet potatoes, wash them and cut them into medium-sized cubes.
4 Knead the dough for at least 20 minutes until it becomes smooth.
Flatten the dough, lay out the diced sweet potatoes and embed them into the dough with your hands.
Then roll the dough into a round ball with a smooth crust.
Wet your hands with water, spread a thin layer on the outside of the dough, put it in a container, cover it and let it rise until doubled in size.
Knead the air out of the risen dough.
Divide the dough into equal-sized portions.
Roll the separated dough into a round shape, smooth the surface, and seal it downwards.
The steamed buns are ready.
Note that because the diced sweet potatoes are added, they are hard, so it is more difficult for the steamed buns to have a round and smooth appearance.
Just make it as round and smooth as possible.
Put the steamed buns into the steamer for secondary fermentation.
to 1.5 times larger.
For those who like to eat steamed buns a little louder, you can double the size.
After steaming, steam over medium-high heat for 20-25 minutes.
During the steaming process, you can put weights on the lid of the pot and cover the edge with a wet towel to block it.
After turning off the heat, cover it for 5 minutes and take it out of the pot.
Steamed buns sliced.
500 grams of flour, 270 ml of milk (or water) (increase or decrease as appropriate), 2 tsp of dry yeast, 1 tsp of sugar, 1/2 tsp of salt, 1/2 tsp of baking soda, and a few drops of salad oil.
1. After kneading into a smooth dough, ferment it in a warm and humid place until it doubles in size; 2. Then divide it into small doughs; 3. Sweet potato filling: steam the purple potatoes, peel them, and grind them into puree.
The mashed potatoes are very dry, so I added some condensed milk and some sugar; of course, the pumpkin sand buns are also delicious.
If the filling is particularly wet, add some glutinous rice flour to neutralize it.
As long as the stuffing can be squeezed into small balls; 4. After wrapping, put it in the basket and let it wake up for a while; after the water boils, steam it for 15 minutes.