Purple sweet potato and spinach steamed buns
Overview
Northerners love to eat steamed buns. I make almost all of my own steamed buns. I will make various steamed buns on a whim to add some interest to the dining table. My husband always jokingly says that he urgently needs a grandson to play with. Haha, it’s still early to have a grandson, but the patterns of the steamed buns still need to change. At least he will be in a happy mood while eating them. Today I mixed purple and green dough with purple sweet potato and spinach, and added white dough to make a butterfly. When I finished it, I found that the size of the butterfly's wings was reversed, haha.
Tags
Ingredients
Steps
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Divide the flour into 3 parts, add spinach juice and purple sweet potato puree to two parts respectively, add yeast powder to each part, and knead into 3 medium-colored doughs, and keep warm to ferment until doubled in size.
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Deflate the fermented dough and knead it until smooth, then roll it into a piece about 5 mm thick and uniform in size
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Stack the three kinds of dough pieces together
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Roll up and flatten slightly
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Cut into sections about 10 mm thick,
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Take a little bit of the remaining dough from the head and knead it into strips to make whiskers
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Place the two pieces of dough facing each other, sandwiching them in the middle
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Use chopsticks to pinch it
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Become a butterfly
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After the whole thing is done, cover it with a cloth and continue to let it sit for 15 minutes
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After everything is done, cover with a cloth and continue to let it rise for 15 minutes
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After the water boils, put it in the basket, turn on the steam over high heat and steam for 15 minutes
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The steamed buns are delicious and beautiful, right?
