Double color guanding bean paste bag

Double color guanding bean paste bag

Introduction:

Production steps:

Step 1: peel the purple potato and cut it into pieces. Steam it in a pot and grind it into mud with a spoon.

Step 2: dissolve the yeast in heated water, add flour and yeast water into the purple sweet potato paste, stir well, and knead into a smooth purple dough. Dissolve the yeast in warm water, add yeast water to the flour, add a little water, and knead into a smooth white dough. Cover two kinds of dough with plastic wrap to double the size.

Step 3: knead the fermented two-color dough for a while, exhaust the air in the dough, and then knead into long strips. A small dose divided into equal parts. Press the flour preparation flat, purple under the white, or white under the purple, and stack the two preparations together.

Step 4: roll the two-color noodle into a round skin.

Step 5: fold the edge of the round skin into a triangle.

Step 6: turn the dough over.

Step 7: put a small piece of bean paste on it.

Step 8: pack the bean paste.

Step 9: pinch the edges of the three corners to form a triangle bag.

Step 10: push the edge of the triangle out of the lace by hand.

Step 11: fold the folded edge up.

Step 12: apply a little water on the top of the triangle and put a small ball made of purple dough on it.

Step 13: after all the steamed buns are ready, put them into the steamer to wake up for 15 minutes, then steam them over medium heat for 15 minutes, turn off the heat for two minutes, and then open the lid

Step 14: after all the steamed buns are ready, put them into the steamer to wake up for 15 minutes, then steam them over medium heat for 15 minutes, turn off the heat for two minutes, and then open the lid.

Step 15: pumpkin is also very beautiful!

Materials required:

Flour: 500g

Pumpkin: one

Purple potato: one

Bean paste filling: 200g

Baking powder: 10g

Note: 1. Add a little flour to pumpkin paste. 2. Dough to live a little harder, soft and not easy to shape.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: sweet