Purple Sweet Potato Mantou
1.
Weigh 300g flour quantitatively;
2.
Add 4g of dry yeast powder, mix it with flour, and set aside;
3.
Weigh 80g of white sugar quantitatively, and use 130g of warm water at 80°C to melt the sugar completely;
4.
Pour the white sugar water that has been melted and lowered to room temperature into the flour and stir until it is lumpy;
5.
Knead it into a smooth white dough by hand, and seal the basin with plastic wrap, and leave it to ferment to about twice its size (25°C room temperature environment for about 2~3 hours);
6.
Peel the purple sweet potato, weigh 140g, cut into slices, put it in a steamer and cook for 20 minutes;
7.
After steaming, let it cool for a while, use chopsticks to smash into small particles, set aside;
8.
Flour dough that is fermented to twice its original size;
9.
Take it out and divide it into two parts according to the ratio of 1:2;
10.
Take a small portion and put it in the purple sweet potato;
11.
Knead the dough and purple sweet potato into a ball by hand;
12.
Then divide the purple sweet potato dough and another portion of white dough into 6 equal portions;
13.
Take a portion of white dough and roll it into a round cake, and wrap the purple sweet potato dough into it;
14.
After wrapping, close the mouth down; use a knife to cut two knives horizontally and vertically (you can apply a little oil or flour on the surface of the knife to prevent the sticky knife from making bad cuts)
15.
Put the finished steamed buns in a steamer, let stand for 20 minutes for secondary fermentation, then steam for about 15 minutes on high heat, turn off the fire, steam for 3-5 minutes, then open the lid;
16.
The finished steamed buns can be out of the pot!
Tips:
The first and second fermentation should be sufficient;
