Purple sweet potato lace steamed buns

Overview

I often eat steamed buns and steamed buns, so I wanted to change my style and made this lace steamed bun. My family said it was good-looking and delicious. I was very happy to get their approval.

Tags

• staple food
• pasta
• home cooking
• children
• breakfast
• steamed buns
• cabbage
• flour
• purple sweet potato starch
• shopee
• tofu
• chopped green onion

Ingredients

Steps

1. 1 Cut the tofu into cubes and fry in a non-stick pan until the surface is slightly brown

   

2. 2 Push the tofu aside, add the shrimp skin and stir-fry for a while

   

3. 3 Chop the cabbage and squeeze out the water, chop the green onions and set aside

   

4. 4 Put everything into a non-stick pan, add salt and mix well, the bun filling is ready

   

5. 5 White dough: 500g flour, add 3g yeast powder and an appropriate amount of water to make a dough, and let it rise until it doubles in size; Purple sweet potato dough: 120g flour, 80g purple sweet potato flour, add 2g of yeast powder and an appropriate amount of water, make a purple sweet potato dough and let it rise to twice its size

   

6. 6 Deflate the two doughs separately. Roll the white dough into a round shape and flatten it. Roll the purple sweet potato dough into small strips and wrap them around the white dough

   

7. 7 Roll into bun skin

   

8. 8 Put the cabbage stuffing

   

9. 9 Wrap it up tightly

   

10. 10 Make all second serves

    

11. 11 Put cold water in a steamer and put the raw embryo water in it. Bring it to a boil and steam over medium heat for 20 minutes. Turn off the heat and steam for another 3 minutes