Health benefits
White sugar: low protein
Ingredients
Purple sweet potato puree ( 300g ) | High-gluten flour ( 250 Grams ) |
Dry yeast ( 3 grams each ) | High-gluten flour ( 250g ) |
Water ( appropriate amount ) | White sugar (15 grams each) |
How to make checkerboard steamed buns
1.Knead the purple sweet potato flour and white flour separately until soft and smooth, then put them in the oven to ferment at 35℃ for one hour
2. When fermented 2.5 times, it will form a honeycomb shape and it will not shrink immediately when pressed with your fingers
3. Knead the two pieces of dough into long strips, 6 purple + 4 white, and fold them into squares.The color can be adjusted as you like
4.After folding the noodles, use a rolling pin to press the last piece of purple dough into a pancake shape and wrap the entire square dough piece, and place it Put the steamer into a steamer and turn to medium heat and steam for 30 minutes (the dough cracked a little because I forgot to adjust the heat)
5.Steam and let cool before slicing and enjoy
6.The rest The dough can also be made into other steamed bun shapes
7.One more
Tips
Be sure to put it in after steaming Cut after cooling to avoid deformation
Put more water when steaming to prevent the water from boiling dry due to excessive heat
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