[purple sweet potato two color roll] - pattern staple food, make it by yourself

[purple sweet potato two color roll] - pattern staple food, make it by yourself

Introduction:

"Compared with bread, steamed bread is much simpler. I have never steamed bread before. Although I am an authentic northerner, I left home very early and came to Wuhan. I haven't had time to learn steamed bread from my mother. Many things have to be learned from scratch. Since I joined a gourmet the year before last, I saw that so many experts can steam steamed bread. I also learn to steam steamed bread. After all, I am a northerner, and I can't make steamed bread Steamed, I feel so ashamed! From the first step, I began to learn how to steam steamed bread. At the beginning, it was really not good-looking. Gradually, I could make steamed bread and steamed buns, and I also began to eat steamed bread in different patterns. I have made bean dregs, coarse cereals, pumpkin and purple potato. This is the first time to make purple potato two-color roll. Purple and white are mixed together. I feel it's very eye-catching! "

Production steps:

Step 1: prepare raw materials;

Step 2: divide the flour into two parts, one part is added with purple sweet potato paste, yeast, water and dough, the other part is added with yeast, water and dough, cover with plastic film and ferment,

Step 3: take out the two kinds of fermented dough

Step 4: knead and exhaust,

Step 5: roll two kinds of dough into long square shape

Step 6: put the white noodles in the bottom, brush a layer of water, and put in the purple potato noodles,

Step 7: roll as thin as possible with a rolling pin

Step 8: roll up from the bottom,

Step 9: cut into proper size

The second step is to put the cold water into the pot for 25 minutes;

Step 11: open fire, boil the water for 20 minutes, turn off the fire and steam for 5 minutes, then take it out and eat it!

Materials required:

Flour: 500g

Purple sweet potato paste: 80g

Yeast: 5g

Water: moderate

Note: 1. When it's cold, you can put the yeast in warm water, but the water temperature should not exceed 35 degrees. If the temperature is too high, the yeast will be killed, and the flour will not grow; 2. The secondary fermentation should be determined according to the size of the steamed bread and the weather temperature. If the temperature is low, the time of secondary fermentation should be longer. Otherwise, the time of secondary fermentation should be shorter. If the steamed bread is large, the time of secondary fermentation should be shorter After steamed, don't rush to open the pot. Steamed bread should be covered in the pot for a while, which is called virtual steaming. In this way, steamed bread won't retract. If the cover is opened as soon as the fire is turned off, steamed bread will retract in a mess.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original