Two-color Buns

Two-color Buns

1. Purple sweet potato steamed

2. Add water to the cooked purple sweet potato and whipped into a puree. The ratio of purple sweet potato to water is 1:1. The whipping is more delicate, so that the noodles are good.

3. Purple potato dough: First use 250 grams of flour to make purple potato dough, about 260 grams of purple potato mash, 3 grams of yeast to make the dough, and the dough is twice as big.

4. White dough: 250 grams of flour, 200 grams of warm water, 2.5 grams of yeast, and the dough is also twice as large as fermented

5. Take out the two types of dough and knead it evenly and exhaust, don’t need to knead for too long, just knead it out.

6. Knead the two kinds of dough into a long strip, then twist the two kinds of dough up tightly, and fix the two ends to stand still for a while

7. Then cut into small doses, squeeze it directly with the palm of your hand into a round dose, and roll it into a cake

8. For the filling, you can use any ingredients you like. I use the leek and egg filling. The method is very simple: chop the leeks, beat the eggs and fry them with the leeks, add some oil and salt and mix well. What about vegetarian chicken essence, the egg has its own umami flavor

9. Roll skin stuffing

10. The wrapped buns are all sitting in rows

11. Steam it in a steamer for 20 minutes. After steaming, turn off the heat and wait for 5 minutes to take it out of the pot so that the buns will not collapse

Tips:

After steaming, turn off the heat and wait for 5 minutes to take out, so that the buns will not collapse.