Purple Sweet Potato Mantou

Purple Sweet Potato Mantou

1. Peel the purple sweet potato and cut into small cubes

2. After being steamed in the pot, let it cool for a while, crush it with your hands until no particles, and set aside

3. Knead all the raw materials of the dough into a smooth white dough, and ferment it to about 2 times its size; take 1/3 of the white dough and the purple potato mash and knead it evenly to form a purple potato dough

4. Divide 2/3 of the white dough into small portions

5. Divide the purple sweet potato dough into small portions

6. First take a portion of white dough and roll it into a round shape (no need for thick and four-sided sheets in the middle), and wrap the purple sweet potato dough in it

7. After wrapping, close the mouth down

8. Dip a knife with flour, and cut it horizontally and vertically

9. Put it in a steamer, let stand for 20 minutes for secondary fermentation, and steam for about 15 minutes on high heat

10. After the fire is off, let it steam for 3-5 minutes and then uncover the lid.

Tips:

* The amount of flour, yeast, sugar, and water does not need to be precise, it will be increased or decreased due to various reasons...



If you do more, you will have your own technique. Proficiency is the last word ^^







* have to be aware of is:



1. The primary and secondary fermentation should be sufficient;



2. The whole process needs to be steamed with high fire;



3. After turning off the heat, steam it for 3-5 minutes, do not open the lid immediately;