Two-color Steamed Buns

Name: Two-color Steamed Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Purple Sweet Potato; Some Flour; Some potato; Some Angel Yeast; Some Cooking oil; Some Sugar

by Ganoderma

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The main ingredients used are purple sweet potatoes and potatoes, which may be due to the geographical location. The purple sweet potatoes are not sweet and have very little water. They are especially powdery. The taste is much worse than the purple sweet potatoes eaten in Hangzhou before. Because of this, the water content Less, so you don’t need to add a drop of water when you knead it with the dough. The dough is just wet and dry.
The white part is the potato dough. The potato dough is steamed and has a lot of water. When kneading in the back, the dough is several times more than the sweet potato. So dear ones, remember not to have too many potatoes, just one. I added two, and I took 2/3 of the work and added glutinous rice to make glutinous rice balls. "

Ingredients

Some Purple Sweet Potato
Some Flour
Some Potato
Some Angel Yeast
Some Cooking Oil
Some Sugar

Two-color Steamed Buns

1. Add flour, water, sugar, edible oil, and add proper amount of yeast to tan into a smooth, non-sticky dough. Place it in a warm, moist, and dark place for fermentation.

2. Put the sweet potatoes in a rice cooker and boil them, and steam the potatoes in a steamer. Peel while hot when cooked. Goo into mud. Look at me making a sun for purple potato mash, HOHO..

3. The potatoes are also mashed. This is a bit hard to stick. I have to stir it vigorously. My hands are tired.

4. The dough has fermented to twice its size, and you can start kneading ((I put it in the warm water after boiling the purple sweet potato, cover the lid, the purple sweet potato and potato become pureed, they have fermented to 2 times its size))

5. After kneading the fermented dough vigorously, add it to the mashed purple potato and the mashed potato respectively. Knead them into smooth, non-sticky dough.

6. Take out each of the two dough balls and roll them into dough sheets, stack them together, and then roll them into strips. Then, cut off the uneven parts on both sides and cut off the sticky oil on both sides. Cut the rest into small buns

7. Continue 6 operations, after cutting, oil the steamer (to prevent sticking), put the two-color buns one by one, and start steaming in cold water for 6-10 minutes

8. This is the steamed bun

9. I don’t know why everything I cooked later became cake-like (steamed while cooking), maybe the potato dough is too wet, or it may be steamed in hot water. So it becomes a cake-like, hard and not soft

Tips:
The dough must be kneaded into a non-sticky dough. Don't get too wet, you won't be able to make buns if you stick your hands. Maybe the same as what I did later, it's a fat cake.