Purple Sweet Potato Steamed Buns
1.
The purple sweet potato is peeled and cut into pieces, steamed in a pot, then crushed into a puree and allowed to cool
2.
Bring the yeast to the boil with warm water, pour it into the flour, add baking powder, baking soda, half a tablespoon of sugar, purple potato mash, and mix the dough with warm water until the dough is smooth, and then proof it for about 2 hours!
3.
Peel potatoes, soak dried shiitake mushrooms and drain water
4.
Chop all the ingredients (not too crushed), the potatoes can be shredded and then cut into small cubes (use water several times to remove the starch), mince the ginger
5.
Put all the fillings together, add light soy sauce, salt, oyster sauce, sugar and corn oil and mix well
6.
Proof the noodles to 2 times the size, knead slightly to form a thick long strip, then pull the agent, roll the dough lightly with a rolling pin, not too thin
7.
Take a large spoonful of stuffing and place it in the middle of the bun wrapper, then hold it with your left hand, pinch the edge with your right hand, and then pinch the pleats in one direction until the end is closed (please try to be even), after wrapping, brush the steamer with a layer of oil , Put the steamed buns in the steaming tray and steam for 15 minutes. After turning off the heat, they can be out of the pot after a little boring for two minutes.
Tips:
The fillings of the buns can be changed at will. You can use Chinese cabbage and potatoes, cabbage vermicelli and fungus. All of these can be used to make veggie stuffed buns. I personally think that veggie stuffed buns taste very fresh and refreshing, not as greasy as meat buns!
