Sweet potato flour steamed buns
Overview
The sweet potato flour here is not sweet potato starch, but a powder made by peeling and drying raw sweet potatoes. We usually use it to make steamed buns. It is a traditional whole grain that tastes good and is good for health. I remember that I rarely ate it when I was a kid. Every time I ate it, I found it extremely delicious, sweet and glutinous, with the natural fragrance of sweet potatoes. There is a stall on the roadside where I live now that sells sweet potato flour, and I often buy it and make it for breakfast.
Tags
Ingredients
Steps
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Add tomato powder and sugar and set aside.
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Add appropriate amount of freshly boiled water and knead into a relatively soft dough. The softness of the dough determines the hardness of the finished product. Harder dough will be too hard, while softer dough will be glutinous and moderately hard.
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Grab a few small doses. The dough should be covered with a damp cloth or plastic wrap as the surface of the dough will dry out easily.
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Use your thumb to slowly press in to make a nest shape.
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After the water boils, steam it in a pot.
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Steam for about 10 minutes. The color will be light when you first open the lid, but it will become darker after a while. You can make more at one time and freeze them, then steam them before eating.
