Steamed bread with purple sweet potato and bean dregs

Steamed bread with purple sweet potato and bean dregs

Introduction:

"The bean dregs steamed bread with purple potato is soft, soft and sweet, and mixed with the aroma of red jujube. It adds color and nutrition to the breakfast, enriches the taste, and is really not greasy."

Production steps:

Step 1: raw material picture: peel and cut purple sweet potato into pieces, steam and press into mud, and soak red dates in warm water for a while.

Step 2: sift flour into a stainless steel basin, pour in bean dregs, purple sweet potato paste, dry yeast and sugar, and mix all the materials evenly to form a powder free state.

Step 3: ferment the dough for 1-2 hours to 1.5-2 times the size.

Step 4: remove some flour from the chopping board, then move the dough to the chopping board, remove some flour, knead them into smooth dough without bubbles, and press them into round dough.

Step 5: cut into 12 equal portions.

Step 6: knead the dough into balls.

Step 7: flatten a dough and roll it to about 15cm long with a rolling pin.

Step 8: let the dough smooth under and roll up from the long side.

Step 9: roll while pressing, pinch tightly at the necking in olive shape.

Step 10: cut the middle of the olive shaped dough with a knife to form a V shape.

Step 11: fold both ends of the dough into the middle to form a heart.

Step 12: cut the jujube into pieces with a knife.

Step 13: decorate the jujube slices at the two folds of the heart-shaped steamed bread.

Step 14: cover the steamer with cloth or hot lettuce leaves, then arrange the steamed bread germ at intervals (for stainless steel steamer, please lay a layer of cotton cloth on the bottom to avoid steam wetting the steamed bread), and continue to ferment for about 40 minutes until the steamed bread is very bulky.

Step 15: put the steamer in the boiling water pot, steam for 15 minutes on the medium heat, turn off the heat and let it stand for about 5 minutes, then remove the steamer and simmer for 3 minutes before opening the cover, so that the finished product is not easy to wrinkle.

Materials required:

Bean dregs: 150g

Purple sweet potato paste: About 200g

Medium gluten flour: 500g

High activity dry yeast: 5g

Sugar: right amount

Red dates: Several

Note: 1. The moisture content of purple sweet potato paste is relatively small, and there is no need to dry the bean dregs. The moisture content of different varieties of purple sweet potato is also different. If the dough is too hard or too soft, water or flour can be added appropriately. 2. Dry jujube should be soaked in advance until the skin is smooth, so that it will taste softer and sweeter. 3. The daily diet should be less oil, less salt and less sugar, because purple sweet potato itself has no sweet taste. In order to make steamed bread taste better, you can add a little sugar.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet