Milk-flavored whole-grain animal steamed buns
Overview
The steamed buns have a new twist, they are soft and delicious, with a milky aroma and sweet potato sweetness, naturally sweet and delicious.
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Ingredients
Steps
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Prepare materials. Cut sweet potatoes into small pieces.
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First put the diced sweet potatoes into the rice cooker and steam them.
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Prepare the flour, add a small spoonful of dry milk powder and mix well.
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Fill a small bowl with warm water of about 40 degrees Celsius, and add an appropriate amount of angel yeast powder (anyone who often makes pasta knows how much to add, if you are not familiar with it, you can refer to the instructions on the bag, and remember to mix it with warm water).
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Mix the yeast powder evenly with chopsticks. Because sweet potatoes also have water, the water mixed with yeast powder does not need to be too much, just a few spoons of water.
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Press the steamed sweet potatoes with a spoon.
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Pour the dissolved yeast water into the flour.
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Then add the sweet potato puree to the flour.
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The dough is synthesized and left to ferment. It is cold in the south in winter, so it is recommended to ferment in warm water and keep the temperature at about 30-40 degrees. The fermentation can be successful in one or two hours.
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Fermented dough.
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Knead the fermented dough several times to remove the air from the dough, and then cut it into the size of dough you like.
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Knead the dough into a smooth ball.
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Then use scissors to cut one end of the dough twice to become bunny ears.
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Then use chopsticks to make two little eyes.
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Cut up the red dates to make bunny eyes.
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The steps for the little hedgehog are the same as those for the rabbit, except that you need to use scissors to cut the thorns on the dough in the order you like.
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The cute little hedgehog is ready. Put the formed small steamed buns into a steamer with boiled water and steam for 15 minutes.
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It can also be kneaded into a simple bun shape.
