Steamed bread rolls with purple potato

Steamed bread rolls with purple potato

Introduction:

"My daughter doesn't like steamed bread without stuffing, but she likes some pumpkin or purple potato steamed bread very much. She enjoyed the purple potato steamed bread this time. Purple potato is also called black potato (sweet potato), and its flesh is purple to deep purple. In addition to the nutritional components of common sweet potato, it is also rich in selenium and anthocyanins. It contains about 20% protein, including 18 kinds of amino acids, which are easy to be digested and absorbed by the human body, including 8 kinds of vitamins such as vitamin C, vitamin B, vitamin A, and more than 10 kinds of mineral elements such as phosphorus and iron. What's more, it contains a large number of anthocyanins with unique efficacy and high medicinal value. Anthocyanins have preventive and therapeutic effects on more than 100 kinds of diseases. Anthocyanins are known as the successor to water , protein, fat, carbohydrate, vitamin and mineral. Ingredients: 500g medium gluten flour, 180g purple potato (with skin), 30g white granulated sugar, 1 / 2 tsp Baking powder, 180g clear water

Production steps:

Step 1: prepare the ingredients.

Step 2: peel and slice the purple potato, steam it in the pot.

Step 3: take appropriate amount of water to mix the yeast with water. (water is the bowl in the picture. About 170 g, water consumption for two portions of dough)

Step 4: take 250g flour and add 15g sugar. Pour in the water from step 3 and add slowly. And leave some for another dough.

Step 5: mix into flour wadding, mix into dough, cover with plastic film or wet cloth for fermentation.

Step 6: press the steamed purple potato into mud.

Step 7: add 250 grams of flour and the remaining sugar. Slowly pour in the water from step 3.

Step 8: mix and make purple potato dough.

Step 9: ferment to about 2 times the size.

Step 10: after the white dough is fermented, pinch it with your fingers, and the hole will not retract.

Step 11: exhaust the fermented dough. Roll with a rolling pin.

Step 12: roll out the white dough in the same way, and the two dough layers.

Step 13: after stacking, roll it gently and roll it up again.

Step 14: segment. Let it stand for about 20-30 minutes.

Step 15: cook in cold water.

Step 16: steam for about 10 minutes. Simmer for 3 minutes after the cease-fire.

Step 17: open the lid with a small seam. Steamed bread.

Materials required:

Medium gluten flour: 500g

White granulated sugar: 30g

Water: 180g

Purple potato: 180g

Yeast powder: 1 / 2 teaspoon

Note: 1, flour water absorption is different, slowly add to mix into flocculent. If it's too hard, rub it with water. 2. Because purple potato has water, it uses less water. 3. Steamed bread dough is suitable for hard, after fermentation, when exhaust, knead for 10 minutes, now park for 5 minutes, so as to save time and effort. 4. Steamed bread in cold water. Steam over medium heat and simmer for 3 minutes. When opening the cover, open the small seam first and then lift the whole cover.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet