Purple Sweet Potato Rose Garland Steamed Buns

Overview

Purple sweet potato, also known as black sweet potato, has purple to dark purple flesh. In addition to the nutrients contained in ordinary sweet potatoes, it is also rich in selenium and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases and are known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins, and minerals. Selenium and iron are important elements for anti-aging, anti-fatigue, and blood replenishment in the human body. It can be seen that the efficacy of purple sweet potato cannot be underestimated! Today I used purple sweet potato to make my own purple sweet potato gradient rose garland steamed buns. Although the making is a little more complicated than ordinary rose flower steamed buns, the appearance is really very good. No photos or photoshop is needed. Yes, it is so beautiful! That’s how confident you are!

Tags

• staple food
• home cooking
• steamed bun hanamaki
• chengmian
• matcha powder (leaves)
• milk powder
• purple sweet potato puree
• white sugar
• yeast
• milk
• plain flour

Ingredients

Steps

1. 1 First, add 250 grams of flour, 25 grams of flour, 25 grams of milk powder, and finally add 10 grams of sugar and set aside

   

2. 2 150g warm milk

   

3. 3 Add 4 grams of yeast and stir until dissolved

   

4. 4 After melting, pour into the mixed flour and mix well. Knead into a smooth dough. Cover with plastic wrap and let ferment in a warm place until doubled in size

   

5. 5 Use your hands to knead purple sweet potatoes that have been steamed in advance into 100 grams of purple sweet potato puree and set aside

   

6. 6 Take out the fermented dough and deflate it, divide it into 70g, 60g, 50g, 40g, roll into balls and set aside

   

7. 7 Divide purple sweet potato puree into 10g, 20g, 30g, 40g and set aside

   

8. 8 Gradient color dough making ratio: 70g of dough + 10g of purple sweet potato puree, 60+20, 50+30, 40+40, respectively, and knead into four doughs (the 40+40 dough will be sticky due to too much purple sweet potato puree. You can dip your palms in an appropriate amount of vegetable oil, do not wet it with dry flour to avoid affecting the color). Cover the kneaded dough with plastic wrap and let it rest for 10 minutes

   

9. 9 Divide the four large doughs into several small doughs of 8 grams each. Roll out each small dough into a thin sheet. If your hands are sticky, you can dip it in an appropriate amount of vegetable oil. Do not dip it in dry flour to avoid affecting the color. Superimpose the four doughs, take a little white dough and roll it into a long strip to make a stamen. Roll up starting from the stamen

   

10. 10 What it looks like after rolling up

    

11. 11 Use a knife to cut it in half from the middle

    

12. 12 Prepare them in order (I used seven roses)

    

13. 13 Take an appropriate amount of white dough (about 30 grams), 3 grams of matcha powder, and knead it evenly. After kneading it evenly, divide it into 4 grams, 3 grams, and 3 grams of small dough and make it into the shape of a leaf

    

14. 14 Take an appropriate amount of about 3 grams of white dough and mix it with 3 grams of matcha dough to make a lighter color leaf

    

15. 15 Make all the leaves

    

16. 16 A beautiful rose! Be beautiful!

    

17. 17 Add enough water to the steamer, apply vegetable oil on the steamer, put the prepared leaves on it and put roses on it

    

18. 18 Turn on high heat and steam for about 15 minutes. Stop the heat. Do not open the lid and simmer in the pot for 5 minutes before taking it out

    

19. 19 Appreciation of the finished product

    

20. 20 Appreciation of the finished product

    

21. 21 Appreciation of the finished product

    

22. 22 Appreciation of the finished product