Two-color Pan-fried Buns
1.
The purple sweet potato is cooked and ground into puree. Pour in 500g flour, mix well, melt the yeast sugar with warm water and let it stand for 5 minutes. Pour the yeast water into the flour and stir it into a snowflake shape. Knead it into a smooth surface with your hands.
2.
Knead 500g flour with yeast water to form a smooth dough. Ferment in a warm place.
3.
Soak the mushrooms in hot water, wash several times, mince pork, and shredded mushrooms. Add salt, sugar, starch, and oyster sauce. Stir it in one direction.
4.
Fermented to 2 times the size, stick some flour with your fingers, insert it into the dough, and the surface will be good without shrinking.
5.
Put the fermented dough on the chopping board to exhaust, add an appropriate amount of dry flour and knead repeatedly.
6.
The dough sticks into the skin.
7.
The 2 colors are stacked together and slowly rolled up.
8.
Use a knife to cut into uniform doses.
9.
Press flat, the rods are formed into thin skins on the four sides in the middle and back, add appropriate amount of fillings, and wrap them into buns.
10.
Close the mouth downward, round it slightly, and put it on the chopping board for 20 minutes.
11.
Heat the oil, turn off the heat, and put the steamed buns to fry.
12.
When it's fragrant, pour in an appropriate amount of starch water, cover the lid and fry on a low heat to dry the water, sprinkle in black sesame seeds and chopped green onion.
13.
It can be turned off when it is completely dry.
Tips:
1. Knead the dough more to make it smooth and make it look good.
2. The purple has moisture, add little by little when adding water.
3. The bun skin must not be too thin, because it is not good for hair to be too thin.
