Pictographic eggplant steamed buns

Overview

Homemade eggplant steamed buns with random twists.

Tags

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

Ingredients

Steps

1. 1 Cooked purple sweet potato puree. You can crush it with a spoon or use a food processor. If it is not crushed enough with a spoon, you can sieve it.

   

2. 2 Add a little water to spinach and beat into juice (blanch it in hot water before beating to remove oxalic acid)

   

3. 3 Knead three doughs (purple potato dough, spinach dough, and white flour dough) respectively. The spinach dough can be smaller than the others. The white flour ones are almost the same as the purple sweet potato ones, with slightly more white flour. Of course, if you have more in the end, you can make various kinds of steamed buns at will.

   

4. 4 Fermented dough.

   

5. 5 Knead and exhaust separately.

   

6. 6 Take the white flour and roll it into a column shape. Roll out the purple sweet potato dough into a slightly longer piece. Then wrap it up. Be careful to touch the water for better adhesion. But don’t use too much water.

   

7. 7 After wrapping the eggplant body, pinch off the excess purple potato dough at both ends. Good plastic surgery. Then take a small piece of green dough. Round. According to the picture, pinch out the eggplant in the middle.

   

8. 8 Then pinch out leaf shapes all around.

   

9. 9 Apply some water and glue the eggplant handles to the eggplant body.

   

10. 10 Prepared embryos

    

11. 11 A few round eggplants. The method is the same.

    

12. 12 Wrap it up

    

13. 13 Install the eggplant handle. (The leaves are a bit big)

    

14. 14 Prepared round eggplant embryos. Continue to ferment the raw embryo.

    

15. 15 Pour cold water into the pot and steam for 15-20 minutes until cooked. Let it sit for five minutes, then uncover. Remove from the pan.

    

16. 16 Cut

    

17. 17 Cut. It tastes good too