Multigrain Purple Sweet Potato Buns

Overview

The multigrain buns are easy to digest and are topped with purple sweet potatoes. As soon as the finished product comes out of the pan, you will be deeply attracted by the beauty of purple.

Tags

• pasta
• steamed bun hanamaki
• whole grains
• cornmeal
• flour
• purple sweet potato
• warm water
• yeast

Ingredients

Steps

1. 1 Peel two purple potatoes, wash and cut into pieces, put them into a pot and steam them over water.

   

2. 2 Take it out and mash it with a spoon while it's still hot.

   

3. 3 Mix yeast and warm water.

   

4. 4 Mix flour and cornmeal.

   

5. 5 Add yeast water to flour and knead into a smooth dough and ferment until doubled in size. As shown in the figure

   

6. 6 Take out the fermented dough and cut it into several portions. Take another small portion of dough and roll it into a thick round piece, wrap it in purple sweet potato and pinch to seal. (Since the 9 steps specified in the recipe are not enough, the details can only be seen in the text description)

   

7. 7 Wrap the purple sweet potato and roll it into a long ox tongue shape. Use a knife to cut it in half in the middle.

   

8. 8 With the cut facing up, fold the two ends in half to form a heart shape. Complete all dough shapes in the same way.

   

9. 9 Place the shaped dough into an oiled steamer and ferment until doubled in size. (Pour water into the pot and bring to a boil. Put the fermented dough into the pot and cover it tightly. Steam over high heat for 15 minutes. Do not open the lid after turning off the heat. Let it simmer for another 5 minutes before opening to prevent collapse.)