Threaded Purple Sweet Potato Peanut Buns
1.
Mix the fried glutinous rice flour, peanuts, and sugar into fillings for later use
2.
Wash the purple potatoes, cook them in a pressure cooker, peel them, put them in a fresh-keeping bag, and press them into delicate mashed potatoes with a rolling pin
3.
Mix 200 grams of flour with 2 grams of yeast powder, add the mashed purple potato, knead by hand while adding, knead as evenly as possible, add warm water, knead into a smooth dough
4.
Mix 300 grams of flour with 3 grams of yeast powder, slowly pour in warm water, stir with chopsticks while pouring, and knead the dough until the surface is smooth
5.
After kneading the two colors of dough, cover it with a lid or plastic wrap and leave it in a warm place to ferment to double its size
6.
Dip your index finger with flour, poke a hole in the middle, the hole does not collapse or shrink, or you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
7.
Knead the fermented dough until the surface is smooth, and there are no obvious bubbles in the cut surface of the cut dough
8.
Roll the two-color dough into a rectangular dough, fold it together, and roll it up
9.
Cut the noodle roll into small pieces, take one portion, press it flat, use a rolling pin to roll it into a dough, wrap it with fillings, close it, and wrap it into a circle
10.
Place it on a steamer with a cloth covered with drawers, with the opening facing down. There should be a gap in the middle, because it will become bigger when steaming. After the second proofing for 20-30 minutes, the volume of the steamed buns will become larger and plump.
11.
Bring water to a boil on high heat, steam on medium heat for 15 minutes, turn off the heat, simmer for 5 minutes, then remove the lid
Tips:
1. Pot under cold water, keep steaming on medium heat for about 15 minutes after the water is boiled
2. After steaming, simmer for 5 minutes before removing the lid, and pay attention when opening the lid, not to drip the water on the noodle
3. The dough should be kneaded until the surface is smooth, whether it is before or after fermentation, so that a smooth surface can be made.
