Pumpkin and Purple Sweet Potato Mantou
1.
First, put 150 grams of warm water in advance and add 5 grams of yeast into the yeast water.
2.
First take 300 grams of flour, add 208 grams of cooked pumpkin and 5 grams of yeast, and knead it into a smooth pumpkin dough.
3.
Cover the kneaded pumpkin dough tightly and set it aside.
4.
Add the remaining half of 300 grams of flour to 200 grams of steamed purple sweet potato.
5.
Combine crushed purple sweet potato and flour by hand.
6.
Add the pre-mixed yeast water and knead into a smooth purple potato dough.
7.
Separate the kneaded two-color dough and cover tightly and let it rest for 30 minutes.
8.
Take out the loose dough and knead it to vent.
9.
Divide each into equal parts.
10.
Use a rolling pin to roll out the dough of the two colors, and put the dough of different colors in crosswise, wrap and pinch the mouth.
11.
Cut each dough into crosses with a knife.
12.
Put all kinds of shaped raw noodles into the steamer at intervals.
13.
Cover tightly and ferment for the second time to double the original size.
14.
Put an appropriate amount of water on the pot and bring to a boil, put in the second-fat raw steamed buns, cover tightly, and steam over high heat for about 15 minutes.
15.
Finished product.
Tips:
When kneading the pumpkin dough, you can wait until the steamed pumpkin is lukewarm, mix it with yeast, and then put it in the flour to knead the dough, so that the yeast is easy to dissolve and has a good fermentation effect.
