Milk Purple Sweet Potato Steamed Bun

Overview

People who are obsessed with purple sweet potatoes can't walk when they see purple sweet potatoes and have to buy them. This means that they have to take home two kilograms of purple sweet potatoes and spend 24 yuan, which is really a bit expensive. I steamed it and made purple sweet potato porridge. There were two left. I thought about making steamed buns. I didn’t have a lot of milk at home, so I used milk instead of water. It must be delicious. When it is ready, the taste is really needless to say. Even my husband, who doesn’t like steamed buns, praised the deliciousness. To eat nutritious steamed buns, purple sweet potato is a good thing, suitable for all ages. I have also introduced a lot of its nutritional value. I have also made a lot of purple sweet potato foods, which everyone knows, so I won’t go into details here. This purple sweet potato bun is made without water. It only uses milk and purple sweet potato to make the dough. It also has a light milky flavor. If you like it, you can try it. Westerners call milk the nanny of mankind. In addition to dietary fiber, milk contains all the nutrients needed by the human body and is the only complete nutritional food. Its nutritional value is unmatched by other foods. The protein in milk is complete protein. The digestibility of protein in milk can reach 100%, and milk is the best source of calcium for the human body.

Tags

• staple food
• home cooking
• steamed bun hanamaki
• edible alkali
• flour
• purple sweet potato
• white sugar
• yeast
• milk

Ingredients

Steps

1. 1 Ingredients: 500g flour, 400g purple sweet potato, 240g milk, edible alkali sugar

   

2. 2 Peel and wash the purple sweet potato, cut into thick slices and steam in a steamer

   

3. 3 Add sugar and mash into purple sweet potato puree,

   

4. 4 Dissolve the yeast with warm milk

   

5. 5 Dissolve the yeast with warm milk

   

6. 6 Put the flour and purple sweet potato puree in a bowl and stir, add the milk slowly, add it little by little according to the dough, do not put it in all at once to avoid the dough being too sticky.

   

7. 7 After the dough is kneaded, cover the pot with plastic wrap and place it in a warm place to ferment.

   

8. 8 After the dough is fermented

   

9. 9 Add edible alkali and knead evenly for secondary fermentation, about 20 minutes

   

10. 10 Knead the dough into long strips and divide into small portions,

    

11. 11 Roll the small dough into a round ball with your hands to make a bun. Let it rest for about 10 minutes

    

12. 12 Put cold water in the pot and bring to a boil over high heat. Put the steamed buns into the steamer and let them cook in about 15 minutes.

    

13. 13 Do not open the lid immediately after turning off the heat. Open the pot after about 3 minutes