1. Pour the white dough materials directly into the cook machine, beat them into a smooth dough, and simply gather it up and put it in a pot for sealing and fermentation.
2. The steamed purple sweet potato and milk are put into the wall-breaking machine to make a puree, and then the steamed buns spontaneous flour, purple sweet potato puree, milk, and zero-calorie sugar are also put into the chef's machine, again into a smooth dough, put together Seal the fermentation in the basin.
3. Ferment for half an hour, take out the dough and knead it smoothly, knead it into long strips, cut into small pieces, about 30 grams each, roll the white dough into a skin, and wrap the purple sweet potato dough inside.
4. Like a bun, the closing point is down, and the cross-cut is made on the surface with a knife. The size is what you like. Steam the pot on high heat for 20 minutes.
Tips:1. The water absorption of each type of flour is different. It is recommended to add water to the flour in small amounts to facilitate the adjustment of the amount of water.
2. After the dough is exhausted, it must be fully kneaded. After cutting into small doses, it must be kneaded in place, so that the steamed buns will be smooth and beautiful.
