Three-color steamed bun roll
Overview
I went to Hainan last year and met an old lady from Xinjiang while resting in a scenic spot. The old lady has four daughters, who have been married to both the north and the south. She told me that their grandchildren like the pasta she makes the most, especially all kinds of steamed buns and noodles. I mentioned that I was too lazy to wait for fermentation when making steamed buns. My grandmother told me that she sometimes used the one-step fermentation method to make steamed buns. After kneading, she would wake up for ten minutes and then she could make raw embryos and wait for fermentation. I always remember this, it is really suitable for a lazy person like me, the second hair is sufficient, and the steamed buns are also soft.
Tags
Ingredients
Steps
-
Knead 50g of flour + 0.5g of baking powder + 5g of white sugar + appropriate amount of water into the original color dough
-
50g flour + 50g purple sweet potato puree + 0.5g yeast powder + 5g sugar + appropriate amount of water and knead into purple dough
-
Knead 80g all-purpose flour + 50g pumpkin puree + 0.5g yeast powder + 10g sugar + appropriate amount of water to form a yellow dough
-
Cover the dough with plastic wrap and let it rest for 10 minutes. Take the yellow dough and roll it out
-
Make the white ones in sequence
-
Purple dough
-
Put the pumpkin dough sheet on the bottom, lay out the white dough sheet, and brush a layer of cooking oil between the dough sheets
-
Spread the purple potato dough slices on top, brush a layer of cooking oil between the dough slices, roll it with a rolling pin to fit it, and trim the edges with a knife
-
Roll up
-
Cut into roughly sized pieces
-
Boil a pot of warm water, turn off the heat, put the steamer in, cover and let rise for about 40 minutes
-
Pour cold water into the pot. After the water boils, turn to medium heat and steam for 15 minutes. Stop the heat and simmer for about 3 minutes before opening the lid
-
~~
