Pumpkin Purple Sweet Potato Lollipop Bun
1.
Large group photo of materials: all-purpose flour pumpkin puree, purple potato puree, room temperature cold water, dry yeast;
2.
Flour is divided into 3 portions, each is 50 grams; first mix 50 grams of flour, 0.5 grams of dry yeast, and 28 grams of cold water at room temperature to form a floc, then knead it into a dough without dry powder, cover the lid and place it aside;
3.
Add about 30 grams of pumpkin puree and 0.5 grams of dry yeast to 50 grams of flour; the water absorption rate of flour is different from that of pumpkin puree, and pumpkin puree can be added as appropriate;
4.
Stir it into a flocculent shape, and then knead it into a dough without dry powder; cover the lid and put aside the hair;
5.
Add about 40 grams of purple potato puree to 50 grams of flour and 0.5 grams of dry yeast; the water absorption rate of flour is different from the water content of purple potato puree, so it can be added as appropriate; compared to pumpkin puree, purple potato contains less water, so the dosage is required A little more than pumpkin puree;
6.
Stir it into a flocculent shape, and then knead it into a dough without dry powder; cover the lid and put aside the hair;
7.
According to the order of the dough, knead the white dough, pumpkin puree dough, and purple potato dough into a smooth, delicate and soft dough; the dough is easy to knead after a few minutes of hair, and use the method of kneading and pressing. It takes about 3-5 minutes for a dough to reach the state shown in the picture; this is the key to ensure smooth and meticulous steamed buns, don’t be lazy;
8.
Roll the 3 types of dough into long strips and divide them into 3 equal parts;
9.
Knead the 3 small ingredients of the 3 types of dough into rounds respectively, and cover with a fresh-keeping bag to evaporate the water resistance; take one of the dough and knead it into a thin noodle that is about 80 cm long;
10.
Pinch one end of the 3 noodles and rub your palms in one direction to form a natural pattern;
11.
This is kneaded noodles, try to make the pattern evenly;
12.
The two ends are coiled to the middle respectively, neither loose nor tight, and the two sides are even in size;
13.
Cut the noodles in the middle, flatten the tail noodles and press them under the lollipop flower plate;
14.
Press the prepared bamboo skewer under the flower tray and place it in a steaming tray or steamer with a steaming mat; if the bamboo skewer is inserted into the dough, it will shake after being taken out, but it will be firmer after being steamed underneath. , If you use a paper stick for lollipops, it will be firmer, because the paper sticks absorb the moisture in the dough and stick together better; if the baby at home is too small, it is safer to replace the bamboo skewer with a thick ice-cream stick;
15.
Send the raw lollipop buns into the steaming box; now it is cold in winter, whether you use the steamer or the steamer, you can heat it for 1-2 minutes in advance to keep the temperature in the box or the pot at 30-40 degrees, and There is enough moisture for the yeast to ferment; about 20 minutes of fermentation, the green body is 1.5 times its original size;
16.
After the dough is in place, it will be steamed, steamed for 15 minutes after SAIC, and simmered for 5 minutes. The surface is smooth and bright, and the interior is soft. It comes with the fragrance of pumpkin and purple potato. Adults and children like it.
Tips:
1. I want the three kinds of dough to have the same fermentation height, and the softness of the dough should be roughly the same. I added the white dough at 55% of the amount of flour; the water content of pumpkin puree and purple potato puree are different, so the amount is different same;
2. The three kinds of dough are roughly kneaded into a dough first, and then kneaded smoothly in the order of sequence. This saves effort and maintains the same speed at which the noodles are fermented;
3. Fermentation does not take too long, it is 1.5 times the size of the raw material. If it is 2 times the size, it will expand after heating, which will cause the internal structure to be too rough; the steaming time is adjusted according to the size of the steamed bun.
