dough

High gluten flour 2 10g

40 grams of whole wheat flour

Cooked white sesame10g

4 grams of low-sugar yeast powder

Flavor yogurt (commercially available)100g

Agave honey 10g

75 grams water

2 grams of salt

Butter 18g

Sweet potato stuffing:

40 grams of glutinous rice flour

Corn starch 10g

Salad oil 2g

75 grams water

Dousha Yidu

Some meat floss

How to make meat floss and potato rolls?

High gluten flour 2 10g? 40 grams of whole wheat flour? Cooked white sesame 10g? 4 grams of low-sugar yeast powder, mix well.

Commercial yogurt 100g? Tequila honey 10g? 140g of water, and stirred into balls.

2 grams of salt? Knead butter 18g until the film comes out. Cover with plastic wrap and ferment to twice the size.

About 460 grams of dough, divided into 9 pieces of dough about 5 1 g, rounded, covered with plastic wrap, and proofed for 15 minutes.

PS: Make sweet potato stuffing while fermenting.

40 grams of glutinous rice flour? Corn starch 10g? 2 grams of salad oil? 75 grams of water, mixed evenly, microwave oven high fire for about 2 minutes, no white core. Stir well and cover with plastic wrap.

Take a dough, roll it into a long strip, spread it with bean paste, cover it with potato stuffing, sprinkle with floss, roll it up from the short side and make it into a spindle shape.

Steam fermentation to twice the size. Cut the bag, not too heavy.

Preheat the oven to 200 degrees.

Middle layer, fire up and down 180 degrees, 15 minutes.