1. Ingredients: steamed pumpkin slices, purple sweet potato pieces, natural kite powder, swallow quick yeast powder, white granulated sugar
2. Take three tablespoons, two of which contain 1.5 grams of yeast powder, and the other contains 2.5 grams of yeast powder. Use warm water to dissolve it. The amount of water is as much as one tablespoon. Yellow dough: Take 30 grams of pumpkin slices and mash it + 100 grams of kite powder + 10 grams of white sugar + 1 tablespoon of yeast water, knead it into a smooth pumpkin dough that is slightly drier than usual for making steamed buns. Purple dough: Take 25 grams of purple potato, put it in a fresh-keeping bag, press it into a puree with a rolling pin, add 100 grams of kite powder + 10 grams of white sugar + 1 tablespoon of yeast water + 1 tablespoon of water, knead it to make steamed buns than usual A slightly dry, smooth purple sweet potato dough. White dough: 200 grams of kite powder + 90 grams of water + 15 grams of white sugar + 1 tablespoon of yeast water, knead into a smooth dough
3. Put the three dough noodles in a container, cover with plastic wrap, and ferment to double the size in a warm place. I put it on the balcony to bask in the sun and fermented for about 1 hour
4. After the fermented dough is taken out and kneaded, let it relax for 15 minutes
5. Take a small ball of white and purple dough and knead it into a strip
6. Twist into a twist shape, pinch the head and tail tightly, the length I rubbed can be divided into two, roll two lollipops
7. Plate into a round cake shape, the tail sticks tightly with some water
8. Insert the bamboo skewers, use a brush with some water to brush lightly between the gaps of the twists, so as to prevent the rolls from spreading after steaming.
9. Pumpkin lollipop hanami as above
10. After making it, let it ferment in a steamer for another 30 minutes. The steamer cloth should be soaked and twisted beforehand.
11. Steam in a hot pot on cold water, turn to medium heat after boiling, about 20 minutes before and after steaming, wait 5 minutes before uncovering
Tips:The above amount of water added is for reference only. In actual operation, it should be added one by one until it becomes snowflakes, and it must be kneaded until smooth. Pumpkin dough and purple potato dough should be drier than white dough. Do not add too much water, otherwise it will be very sticky and the surface of the steamed product will be pitted.
