Materials:
1, white dough: medium gluten flour 200g, milk powder 30g (optional), water 1 15g (available milk), yeast 2g and sugar 10-20g.
2. Purple dough: 200g medium gluten flour, 30g milk powder (optional), 30g cooked purple potato, water 120g (milk is available), 2g yeast, and sugar 10-20g.
3. Purple potato and taro paste stuffing: 50 grams of cooked purple potato, 200 grams of cooked Lipu taro, 0/0 gram of sugar, 0/5 gram of condensed milk/kloc (optional).
Exercise:
1. purple potato taro paste: peel and slice purple potato and Lipu taro, steam them, add sugar and condensed milk, mash them with a rolling pin, season them according to personal taste, and put them into paper bags for later use.
2. Mix all the white dough materials, the room temperature is relatively low, and melt the yeast with warm water to knead it into dough, which can accelerate the fermentation.
3. Knead into a smooth dough, divide it into two halves, take one piece and knead it into a long strip, and roll it into a width of about 5 cm and a thickness of 5 mm, and the two sides are thinned to facilitate the closing, one large and one small.
4. Squeeze into the purple potato paste, wrap the dough tightly, turn it upside down, cut it into small squares with a kitchen knife, and shape the deformed place by hand.
5. Ferment in a warm and humid place until it is twice as big. Boil water, steam 10 minute, stew for 5 minutes.
6. As long as the purple potato dough and purple potato paste are mixed together, the practice is the same.