Purple sweet potato two-color steamed buns
Overview
I have been following Gourmet World for a long time, and I have been looking at steamed buns recently. I finally decided to make one myself. I didn’t plan to post it at first, so the process diagram may not be detailed enough. This is my first post, mainly because I am so happy and like this steamed bun so much that I came to join in the fun
Tags
Ingredients
Steps
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Cut a purple sweet potato in half and steam it in a pot until it can be penetrated with chopsticks. Then take it out, peel it while it is hot and press it into a puree. The more broken it is, the better. It is not broken enough as shown in the picture. Add sugar. The sweetness depends on your personal taste.
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Dissolve the yeast in warm water and let it sit for a few minutes. Add about 300g of flour to a little white sugar, stir evenly, add yeast water, stir into floc, and knead into a smooth white dough. Take about two-fifths of the white dough and mix it with the purple sweet potato puree you just made. Knead evenly, because the mashed potatoes are a little watery, you can add some dry flour in an appropriate amount. Finally, the dough of the two colors is kneaded, rounded, put it in the steamer, cover it, and wait for fermentation. You can heat the pot for a few tens of seconds. Put some water in the pot.
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After an hour, after the fermented dough has risen to about 1.5-2 times, take out the air and knead it into its original size.
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Put some dry flour on the tabletop. I made it directly on the stone tabletop at home without a panel. Then use a welding pin to flatten the two pieces of dough. Repeat several times to drain out the air. Finally, press the dough of the two colors into dough of similar shape. The thickness is about 1cm. The white dough is placed below, slightly larger than the white dough. The purple dough is placed on top of the white dough. Then roll it up and press it with a little force, but do not destroy the shape. After rolling it up, close the mouth downwards, and then cut it into pieces with a knife, as shown in the picture.
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Apply some oil to the steaming plate, preferably on both sides to prevent the steamed buns from sticking to the sides if they become too big. Put in the freshly cut steamed buns, making sure there is space between the steamed buns.
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Put the whole plate into the pot, put water in the pot, cover the pot, let it ferment for about 15 minutes, then turn on medium heat and start steaming. When the water boils and white steam comes out, turn down the heat slightly.
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You can turn off the heat in about 12 minutes. The specific time depends on the size of the steamed buns. After turning off the heat, wait 5 minutes before opening the lid.
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Cross section, hehe, does it look good? It’s my first time to make this steamed bun. For other masters, it’s extremely simple. For me, I made white steamed buns twice before to try my hand before I dared to make this. After I made it, I felt good when I saw this. I really like it. It has a light sweetness.
