Ham Roll
1.
Wash the purple sweet potatoes, cut into thin slices, steam them in a steamer
2.
After the purple potato is steamed, press it into a puree with a spoon while it is hot. During the process of pressing the puree, add some milk appropriately to make the purple potato puree taste better.
3.
Pour the flour into the basin, put the appropriate milk powder in the flour, and pour the mashed purple potato into it
4.
Put the baking powder into warm water, slowly pour it into the basin, and stir with chopsticks
5.
When there is no dry powder, knead it into a smooth dough and put it in a warm place for proofing
6.
When the dough is proofed to about 2 times its size, it can be exhausted and knead into a thin strip
7.
Remove the casing of the corn intestines and wrap the thin strips on the corn intestines.
8.
After wrapping the noodles, let them wake up again for 15 minutes, and then put them in the pot. After the high heat SAIC, turn to medium heat for 15 minutes.
Tips:
Super long-winded:
1. Milk is added to the purple potato mash to make the taste more smooth, and milk powder is added to the flour to make the finished product taste sweeter. If it is troublesome, you can omit it.
2. The amount of purple sweet potato can be increased or decreased according to your preference. When I pressed the purple sweet potato mash this time, Xiaobao ate a large portion of it. For this reason, the dough that was kneaded was not that purple. If there is enough purple sweet potato mash If it is, the finished product will be that beautiful purple
3. When wrapping the corn sausage with noodles, you must reserve a small section of ham sausage on both sides, because it will be covered during the second proofing. If you do not reserve it, the steamed product will be empty on both sides A piece without ham
4. Be sure to perform a second proofing
