Purple sweet potato and pumpkin two-color red bean paste buns

Overview

Purple sweet potato, which is rich in selenium, is recognized as one of the top anti-cancer vegetables. Pumpkin not only has the effect of preventing cancer, but also has the effect of protecting eyesight because it is rich in carotenoids. In this era when cancer is talked about in disgrace, we should eat more anti-cancer and anti-cancer foods! In this era of digital products sweeping the world, we should also eat more food that protects our eyesight! This is why I choose purple sweet potato and pumpkin to make red bean paste buns!

Tags

• hot dishes
• home cooking
• children
• afternoon tea
• fast food
• bean paste filling
• flour
• pumpkin
• purple sweet potato
• dry yeast
• oats

Ingredients

Steps

1. 1 Take an appropriate amount of dry yeast powder, about 1% of the required amount of flour. Add warm water with a temperature of about 40 degrees. Stir the yeast powder evenly. Then let it sit for 5 minutes.

   

2. 2 Ingredients for making dough, purple sweet potato, oats and pumpkin.

   

3. 3 Steam the purple sweet potato and pumpkin for 20 minutes until cooked through. Use oats directly.

   

4. 4 Take three pots and spoon in appropriate amounts of flour.

   

5. 5 Steam the pumpkin and crush it into pumpkin puree with a spoon. Pour the pumpkin puree and soaked dry yeast into the flour bowl and mix evenly.

   

6. 6 Knead the pumpkin dough into a smooth dough, cover it with plastic wrap, and place it in a warm place around 40 degrees Celsius to ferment.

   

7. 7 Steam the purple sweet potato and crush it with a spoon to make purple sweet potato puree. Pour the purple sweet potato puree and soaked dry yeast into the second flour bowl and mix evenly.

   

8. 8 Knead the purple sweet potato dough into a smooth dough, cover it with plastic wrap, and place it in a warm place around 40 degrees Celsius to ferment.

   

9. 9 In the third basin of flour, add oats and soaked dry yeast and stir evenly.

   

10. 10 Knead the oatmeal dough into a smooth dough, cover it with plastic wrap, and place it in a warm place around 40 degrees Celsius to ferment.

    

11. 11 This is fermented dough. The other two are pretty much the same. Ferment for an hour until 2 to 2.5 times in size.

    

12. 12 After fermentation, take a piece of pumpkin dough and purple sweet potato dough of the same size and roll them into dough cakes of the same thickness and size. Stack two pieces of dough together.

    

13. 13 Roll up the dough from the long side into a long strip.

    

14. 14 Cut the rolled dough into small pieces with a knife.

    

15. 15 Take out an appropriate amount of bean paste filling from the refrigerator, knead it into bean paste balls, and set aside. (The method of making bean paste filling is introduced in my previous article "Red and Mung Bean Paste Cake".)

    

16. 16 Take a small dose and stand it up.

    

17. 17 Spread out into a piece of dough.

    

18. 18 Put in a bean paste filling.

    

19. 19 Tie it up like a bun, and finally seal the opening. Place with the seam facing down.

    

20. 20 Put the prepared red bean paste buns on the steamer and let them rise for 20 minutes; steam them for 15 minutes; steam them and let them simmer for 5 minutes before taking them out of the pot. Because it is coming out of the pan right away, the skin of the bean paste buns suddenly gets cold and wrinkles easily.

    

21. 21 I made two kinds of two-color bean paste buns, purple and yellow bean paste buns and yellow and white bean paste buns.

    

22. 22 The red bean paste buns are ready to eat!