I haven't cooked Chinese pastry for a long time. How about making a purple potato spiral steamed bread for a change today? This time, the dough kneading and rolling are done with the help of the chef's machine, which saves time, effort and time, and the face value is particularly high. ~

1. Material

3g of gluten flour, 15g of water, 2g of yeast, 15g of sugar and 5g of purple potato powder

2. Step

1. First, dissolve yeast and sugar in water, add flour, and knead the dough for 5 minutes with the chef's second gear, so that the dough does not need to be kneaded until smooth

2. The chef turns on the min gear

3. Divide the dough into two parts, and put one part into the dough press to make dough pieces. At the beginning of dough pressing, the dough will break, and it can be pressed again for 7-8 times. If the dough is a little sticky during the pressing process, some dry powder can be scattered

4. Add the purple potato powder to the other part, and press the dough repeatedly for 7-8 times as in step 3. 5. Cut into pieces with a thickness of about 1-1.5cm

6. Put it in a warm and humid place for fermentation, and the volume will obviously increase, with a little protrusion in the middle

7. After the water is boiled, put it into steam for 8 minutes and stew for 3 minutes.