Purple Sweet Potato Green Tea Knife Cut Buns
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Wash the purple sweet potato, steam it, and peel it.
2. Add appropriate amount of water to dissolve the yeast powder.
3. Put half of the flour into a basin.
4. Put in purple sweet potatoes.
5. Add yeast and some water to knead the dough.
6. Cover with a wet dragon cloth and cover.
7. Add green tea powder to the other half of the flour.
8. Add yeast and appropriate amount of water to knead the dough.
9. Cover with a wet dragon cloth cover.
10. Put both types of dough in a warm place for natural proofing.
11. Proofed purple sweet potato dough.
12. Proofed green tea dough.
13. Take out the purple sweet potato dough, knead the dough thoroughly, and vent.
14. Take out the green tea dough, knead the dough thoroughly, and let air out.
15. Roll the green tea dough into a 5 mm thick dough.
16. Roll the purple sweet potato dough into a 5 mm thick dough.
17. Stack the two types of dough on top of each other and dry them with a rolling pin.
18. Use a knife to trim the edges of the dough.
19. Roll up along one end, as tight as possible.
20. Use a knife to place a dose every 4 cm.
21. Place the raw steamed buns on the curtain.
22. Cover with a towel and let for 10 minutes.
23. Add appropriate amount of water to the steamer, put in the steamed buns, cover with cold water and steam for 18 minutes, then turn off the heat and steam for 5 minutes.
