Ingredients: purple potato100g; ;

Accessories: milk 100g, baking powder and flour.

Purple potato steamed bread

1

Wash the purple potato and steam it in the pot. If you can't master it, stick it down with chopsticks. If you can persist, it will be ripe. )

Peel the purple potato, mix it with the same amount of milk, and beat it into velvet with a cooking machine.

Add a little baking powder to the purple potato paste and stir until it melts.

Slowly add flour, stir while adding, and form floc.

Knead into dough and put it in a warm place for fermentation.

The dough is twice as big.

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2

Sprinkle flour on the chopping board, take out the dough and knead it repeatedly.

Divide the dough into steamed buns.

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three

As shown in the figure, knead this facet repeatedly until the operability is good and the surface is gray and smooth.

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four

Start plastic surgery, the left hand and the right hand help each other, and the right hand slowly rubs the trimmed place in, not too exposed.

Rub your hands round and high.

Ok, the plastic surgery is complete.

Put the steamed bread in a warm place and eat it twice. (Because I was in a hurry to hold a parent-teacher meeting for Liang Jun that day, I directly put the steamed bread into the pot for the second time, that is, I heated the water, and the temperature in the pot was about 38 degrees. )

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five

Drain the water in the steamer, brush the oil with a strainer, and put the steamed bread in the pot.

After the fire and hot air come out, start timing and steam for about 25 minutes. (depending on size)

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six

Turn off the fire, don't worry about opening the lid, stew for another 5 minutes, then open the lid and take out the steamed bread.

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skill

1, the dough of steamed bread must be hard.

Hard dough is more difficult to ferment than soft dough. In the same state, the fermentation time of hard dough should be prolonged, but steamed bread from hard dough is more energetic and delicious! It is too soft. Steamed without shape and not too smooth. Remember the steamed bread rolls made by the noodle machine? Isn't the soft and shiny appearance of that hard dough attractive?

2. Kneading is the key.

Remember, the smooth surface of steamed bread is kneaded. Rub it hard and repeatedly. Never rub it into a ball and put it in the pot. Knead repeatedly, knead into ash, often soft and elastic, and the surface is often smooth before shaping.

3. The second round must be in place.

It's hot, and this awakening process is no longer difficult. One hour is enough. The second decision determines whether the steamed bread you steamed is soft and delicious.

Remember to simmer for a while after turning off the fire.