1. Cut the pumpkin into small pieces, steam for about 15 minutes in a pot, and grind into pumpkin puree.
2. Let the pumpkin puree cool and mix it with 200 grams of flour, 100 grams of cornmeal, 4 grams of yeast, and an appropriate amount of water.
3. Knead the pumpkin dough and set aside.
4. Steam the purple potato on the pot for 15-20 minutes, and use a spoon to press it into a mashed purple potato.
5. Let the purple potato puree cool, and mix it with 240 grams of flour, 3 grams of yeast, and an appropriate amount of water.
6. Knead the purple sweet potato dough and set aside.
7. Roll the two kinds of dough into two thin slices.
8. Place the purple potato noodles on top of the pumpkin noodles.
9. Slowly roll up from the narrower side of the dough.
10. Two-color noodles are rolled, and two of this noodles can be made.
11. Put hot water in the steamer, spread a layer of corn husks on the drawer, roll the top, cover and ferment. In about 2 hours, the noodles were twice as fat as they were before. I forgot to take pictures after fermentation.
12. Ignite and steam directly, steam on the pot and steam for 20 minutes, then turn off the heat, and people will be visible after 5 minutes!
13. The steamed cake should be fully cooled and then cut into pieces, so that the cut surface is smooth and good-looking.
14. how about it? The color is good, nutritious and healthy purple golden hair cake.
15. The hair cake tastes very soft and has the slight sweetness of purple sweet potato. It tastes better when it is topped with condensed milk!
Tips:1. Pumpkin dough is slightly larger than purple sweet potato dough, so that it can be wrapped;
2. Pumpkin noodles, that is, the noodles wrapped on the outside, should not be rolled too thin, otherwise the top will become soft and slippery after fermentation, and then become thinner, which will affect the sense of hierarchy;
3. The two-color noodles are fermented, steamed, and then cut into pieces. The shape and taste are better than those that are cut into buns and steamed.
I have seen many people make two-color steamed buns. The principle is similar to mine. I have also made double-color steamed buns. But it doesn't feel more stylish than this one. This kind of cut surface is more neat and has a soft texture like a pudding.
4. My noodles are relatively large, and I used a large steamer to steam two drawers.
