Sweet Grape Pasta
1.
Steam the purple sweet potato, peel off the skin, break into small pieces and set aside.
2.
Put 20ML of water and purple sweet potato in the juicing cup.
3.
The finely beaten purple potato mash.
4.
Put the flour and yeast powder in the purple potato puree and stir until there is no dry powder.
5.
Knead the dough to seal and ferment for about 40 minutes.
6.
Two spinach, wash and chop, add 10ML of water to the cooking cup and beat into vegetable juice. Mix noodles with vegetable juice. No need to add water, stir until there is no dry powder and knead to form a dough
7.
White dough. Yeast powder and sugar are added to the water and noodles, and the fermentation is about 40 powder. The fermentation is over.
8.
Roll out the dough about 22cm in diameter, and the dough weighs 180 grams. Take 50 grams of fermented purple potato noodles and roll them into sticks to make grape particles
9.
Use a brush to brush some water on the dough in advance to make the grape grains more firm. Grape particle size, can be made according to personal preference
10.
Take two small green noodles and roll them out thin
11.
Use scissors to cut out the leaves you like
12.
Brush the back of the leaf with some water, and press it next to the grapes for decoration.
13.
Add boiling water to the pot and steam for 15 minutes on high heat.
Tips:
1. The fermentation of the noodles depends on the temperature, and the noodles should not be too soft and difficult to form.
2. The purple sweet potato does not need to be sugared, it is sweet, and the white noodles need to be sugared.
3. Be careful not to use the cooking cup for more than one minute. It can be stopped during use.
4. Do not open the lid during steaming. Steam it and simmer for one minute to prevent the cold noodles from shrinking and deforming.
