1. Put the whole wheat bread flour into the container, pour the yeast powder, slowly add warm water, while adding warm water while kneading the dough, be careful not to be too dry or too thin, this needs to be controlled by yourself, it is not recommended to add too much water at once. Slowly, be patient. Make up the dough, cover it, and place it in a warm place. (I'm afraid the room temperature is not warm enough, so I put the hot treasure under the container)
2. Waiting for the dough to ferment, you can make purple potato mash. Peel and cut the purple sweet potato, and steam in a steamer for about 10 minutes. Put the steamed purple potato in a container and stir it into a puree. The picture above is the purple potato puree I made.
3. Wait until the dough is 2 or 3 times bigger. The picture above is my fermented whole wheat dough
4. Take out the dough (you can add a small amount of flour to make it easy to take the dough out of the container), knead the dough, let the dough fully exhaust, and then knead it into a strip
5. Divide the dough into even small doughs, I don’t know how to pull the dough, I cut it with a knife
6. In the last step, roll the dough into the skin, add the mashed purple potato, wrap it like a bun, buckle it on the chopping board and sprinkle it with black sesame seeds. Use a rolling pin to gently roll it into a cake. After hard work, the crust is broken for one year)
7. Put a little oil in the pan and slowly burn it on a low fire. This step should not be rushed, and the fire should not be too big, so as not to burn. When the two sides are golden and swelled, it is ready to be burned. The picture below is a cut. It looks good afterwards, isn't it? Simple and easy to learn!
Tips:1. Remember to add warm water slowly to the dough
2. Don't use too much force when rolling the cake to avoid damage to the cake crust
3. When pancakes, be sure to low heat and turn them frequently to avoid battering
4. Don't worry even if the dough is too much. If you use brown sugar at home, you can make a few brown sugar biscuits.
