Purple Sweet Potato Thousand Layer Steamed Buns
Overview
I am from the south and rarely make pasta. I have only made this steamed bun twice, and there is still room for improvement. However, I hope to recommend this staple dish to everyone. It is not troublesome to make, and the addition of purple sweet potato and corn is very nutritious, giving you another delicious breakfast option. Follow me and make it together:)
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Ingredients
Steps
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Add 15 grams of dry yeast and 15 grams of baking powder to a pound of flour, and a small amount of white sugar (very important). Add the purple sweet potato puree that has been cooled just now (roughly one-third of the flour), then I directly pour in milk and knead the dough until the purple sweet potato puree is completely integrated into the dough and the color of the dough turns lavender.
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Roll the dough into a long strip, sprinkle flour on the dough, and let it sit for ten minutes.
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Flatten the noodles with your hands, then use a rolling pin to roll the dough into a large dough of 55CM long and 25CM wide. Then brush a thin layer of cooking oil on the dough and sprinkle the crushed corn kernels evenly on the dough.
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How to express the effect of thousand layers? The next step is the key. First, hold the two wide sides and fold the dough five times from left to right, then press it firmly with your hands to seal the two sides. Then, use a rolling pin to flatten the dough and press it into a rectangular dough again. Use an oil brush to apply a layer of cooking oil on the surface. Then, hold the long sides, fold it up and down twice, and press it firmly with your hands to form a long noodle. Let the noodles cook on the chopping board for another ten minutes. Then cut the long noodles into fist-sized pieces, so that the steamed buns are ready.
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Finally, wait for the water to boil over high heat and steam for fifteen minutes. This purple sweet potato thousand-layer steamed bun will be freshly baked!
