Purple Thread with Romantic Flavor----【purple Potato Bun with Coconut Milk】

Name: Purple Thread with Romantic Flavor----【purple Potato Bun with Coconut Milk】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 1 piece Purple Sweet Potato; 20g Sugar; 3g yeast; 150g Warm water about; Some Coconut filling

by Poetic heart

4.7 (1)

Favorite

Difficulty

Hard

Time

Serving

Recently, I made a few different kinds of steamed buns, and the children liked them very much. They always said to me: "Mom, you can make something beautiful and delicious." I said perfunctorily that I couldn't make it, but the child said: "Think about it and you'll have it." So there is another steamed bun. The filling of this steamed bun is coconut milk. I have never made it before. It is so fragrant and fragrant. It is estimated that ordinary children will like it very much.
Food is born of love. Love is the spur and motivation of life.
No matter how hard you work, you will be happy!
Now I walk around my family every day, and I am busy and enjoying it. In my world, the health of my family and the smile of my children are almost everything to me. I don't live in a house, but it's full of love; I don't ride in a luxury car, but it's filled with our laughter. As long as you plant a seed of contentment in your heart, it will grow into a towering tree full of happiness. I like such a dull and happy life! "

Ingredients

Purple Thread with Romantic Flavor----【purple Potato Bun with Coconut Milk】

1. Prepare all the ingredients for the dough. (At the same time, use warm water to dissolve the sugar, then add yeast for later use)

2. Wash the purple potatoes, peel them and cut them into small pieces, steam them in a pot, and then sift them into a delicate purple potato mash.

3. Sift half of the flour into the basin, and add the sifted purple potato mash

4. Rub evenly with your hands.

5. Add half of the yeast water and form a purple dough.

6. The other half is the flour and the original white dough.

7. Cover with plastic wrap and ferment to twice its original size

8. Cover each with plastic wrap and ferment to twice its original size. This is purple sweet potato dough.

9. Fermented white dough.

10. Take out the purple dough and vent it, then knead it into a long strip.

11. Roll out into a rectangular dough piece and brush with a thin layer of water on the surface.

12. Roll out the white dough into a rectangular dough sheet and place it on top of the purple dough sheet, cut off the irregular edges, and brush a thin layer of water on the surface.

13. Fold the two dough sheets together, roll them lightly with a rolling pin (the purpose is to combine the two dough sheets better), and then roll them into a roll.

14. After the roll is finished, move it to the chopping board and cut into small pieces with a knife.

15. Sprinkle a little dry powder on the chopping board to prevent sticking, take a surface agent and make it into a circle, and press it slightly with your hands.

16. Roll it out into a dough piece with a thick middle and thin edges.

17. Wrap the coconut milk filling (the preparation method is at the back) and close the mouth down.

18. Prepare them one by one, put them on steamed with a thin layer of oil, cover them, and let them rise again for about 20 minutes.

19. In a pot with cold water, turn to medium heat and steam for 5 or 6 minutes, then turn off the heat for about 3 minutes and boil the pot (the specific steaming time is related to the size and total amount of steamed buns). Be careful when you open the lid Let the water drop on the bun.

Tips:
Poetry heart phrase:

1: The filling can be replaced with bean paste filling, custard filling, etc. according to your preference.

2: When making buns, roll the dough into a thick middle and thin edges. After closing in this way, the upper and lower skin will be about the same thickness.