Sweet potato, purple potato, spinach steamed bun

Overview

Please ignore the appearance of the steamed buns.

Tags

• staple food
• home cooking
• flour
• purple sweet potato
• spinach
• sugar
• sweet potato
• yeast

Ingredients

Steps

1. 1 Wash and peel the purple and sweet potatoes, steam them in a steamer, let cool and set aside.

   

2. 2 Wash the spinach, squeeze the juice and set aside.

   

3. 3 Dissolve a small spoonful of white sugar and 1-2 grams of yeast in warm water at 35°C.

   

4. 4 Put about 300 grams of flour in a bowl, add steamed and cooled purple sweet potatoes, dissolved yeast and sugar water, add warm water in small amounts and several times, and knead into a dough.

   

5. 5 The process for making sweet potato dough, spinach dough and purple potato dough is the same. Then set aside to ferment for an hour. I put it in the microwave and put a cup of hot water next to it, and it fermented in less than half an hour. The fermented dough becomes larger and lighter, and has a fermented smell.

   

6. 6 Spread a layer of flour on a cutting board and keep your hands dry. Fold and press the fermented dough five or six times until smooth. Roll the smooth dough into a long strip, cut the steamed bun embryo into small pieces, and then leave the steamed bun embryo for 30 minutes until soft and light to the touch.

   

7. 7 Put a moist steamer cloth into the pot, put the steamed bun embryos in, and steam over high heat for 15 minutes. Open the lid, turn off the heat, pour a small amount of water on the steamed buns, and let the water soak into the steamer cloth so that the steamed buns will not stick to the steamer cloth when you pick it up.

   

8. 8 Finished product picture. Please ignore looks.