Sweet Potato Oatmeal Buns-add Coarse Grains to The Refined Noodles
1.
Put a small amount of oats, sweet potato mash, and a few teaspoons of sugar into the flour. Yeast should be boiled in warm water around 35 degrees for use (the ratio of yeast to flour is about 1:100).
2.
Pour the yeast water into the flour mixture and knead it into a moderately firm dough.
3.
Cover the dough with plastic wrap and leave it in a warm place to ferment to about twice its size, with a loose honeycomb inside. The specific fermentation time and temperature are related.
4.
Knead the dough back to its original size and knead it a few more times for a better taste.
5.
Divide the dough into small doses.
6.
Knead each small agent separately for a while, vent the air, and shape it into a circle.
7.
Cover the shaped dough with plastic wrap or a damp cloth, and carry out the second fermentation. (The specific time is related to the temperature, when the dough is obviously larger and lighter.)
8.
Put cold water in the pot, put a damp cloth or a layer of oil on the steamer, put the dough in, about 10 minutes after the water boils. (The steaming time can be adjusted according to the size of the steamed buns) Turn off the heat and simmer for 3 minutes.
