1. Steam the pumpkin and purple sweet potato in the pot until soft and rotten, remove the skin, and mash it with a spoon
2. According to the ratio of 500 grams of flour, 5 grams of yeast, 3 grams of baking powder, and 2 tablespoons of sugar, activate the yeast with warm water before mixing into a white dough. Separate two small pieces of white dough and knead the pumpkin puree, purple potato puree and appropriate amount of flour into the dough. The kneaded three kinds of dough are sealed in plastic wrap and fermented to 2~2.5 times the size.
3. Made dough
4. Exhaust the dough and knead until smooth
5. Roll out the dough into a long piece of dough of any two colors (I chose purple and yellow, and the other white one for other purposes), one of which is oiled
6. The purple one is on top, the two pieces are put together, and then the purple one is painted
7. Roll into rolls along the length, then cut into pieces
8. The two are one, stacked together
9. Press down with chopsticks
10. Take two ends in both hands, one inward and one outward, and close it underneath, as shown in the picture, leaving a gap on the oil-brushed drawer. Put water in the pot, put the drawer directly, cover the lid and wake up the Hanamaki for 20 minutes
11. Wake up to round, turn off the heat 20 minutes after the high fire SAIC, wait another 3 minutes to open the lid, and the Hanamaki will be steamed.
12. Steamed Hanamaki
13. Finished picture!
14. Finished picture! !
Tips:1 The dough must be made 2~2.5 times as large as it can be made, otherwise the steamed rolls will not grow
2 To master the ratio of flour to yeast, the recipe I wrote in front of me is the recipe of steamed buns. If you don’t understand, please refer to it.
3 Don't roll the dough too thin, and it must be boiled and steamed before layering
