1. Mix Yanmen Qinggao buckwheat flour with ordinary flour;
2. Yeast powder plus white sugar, add hydration to boil, let stand for 5 minutes;
3. Pour the yeast water into the mixed flour, stir it into small noodles, then knead it into a smooth dough, cover it with plastic wrap, and ferment until it is twice as large;
4. Steam the purple sweet potato in a steamer for 20 minutes, peel off the skin after steaming, and press it into a mashed purple sweet potato, set aside;
5. Knead the dough repeatedly to exhaust air, divide it into suitable size dough, take a dough, and roll it into a big round cake;
6. Sprinkle the purple potato mash evenly on the dough, roll it up gently from one side, roll it into a tube, slowly roll it up from one end of the roll inward, roll it into a circle, and then roll it up and down;
7. Use a rolling pin to gently roll into a round cake, put it into the preheated electric baking pan, wait for one side to be baked, turn the other side over, and cook until both sides are golden;
8. Meimeida Buckwheat Purple Potato Noodles is complete!
Tips:Yanmen Qinggao buckwheat flour is lightly ground and finely milled and processed. The flour is fine, the taste is delicious and mellow, and the wheat flavor is strong. It truly achieves "the nutrition of coarse grains and the taste of fine grains".
