Bao Gourd Meat Bun
1.
Mix 450 grams of flour with yeast powder, add warm water, and knead into a smooth white dough
2.
Cook the purple potato and press it into a puree, mix 50 grams of flour and yeast powder, add the purple potato puree, knead with your hands while adding, and knead as much as possible, add an appropriate amount of warm water, and knead into a smooth purple potato dough
3.
After kneading the two colors of dough, cover it with a lid or plastic wrap and leave it in a warm place to ferment to double its size
4.
Dip your index finger with flour, poke a hole in the middle, the hole does not collapse or shrink, or you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
5.
Knead the fermented dough until the surface is smooth. Divide the white dough into large and small parts, and cut into dough pieces of the same size.
6.
Roll out the two white dough ingredients into bun skins, wrap them with carrot meat, and round them.
7.
Put the small dough on the large dough, pinch out small points on the top of the small dough, and complete the prototype of the gourd
8.
Roll the purple sweet potato dough into thin strips
9.
The kneaded thin strips are divided into two steps, a long cross surrounds the treasure gourd
10.
A short one is twisted into a "8", dipped in some water and glued to the crossed straps
11.
Put on a hat, eyes, and nose to make it look cute and lively. After wrapping the steamed buns, place them on a steamer covered with a cloth, with a space between them, as they will become bigger when they are steamed. Proof for the second time for 20 minutes (adjust the proofing time according to the temperature) to double the size. Bring water to a boil on high heat, steam on medium heat for 20 minutes, turn off the heat, simmer for 5 minutes, then remove the lid
Tips:
1. Pot under cold water. After the water is boiled, keep it on medium heat and steam for about 20 minutes.
2. After steaming, simmer for 5 minutes before removing the lid, and be careful not to drip the water on the noodles when opening the lid.
3. The dough should be kneaded until the surface is smooth before or after fermentation, so that a smooth surface can be made.
