Purple sweet potato, whole wheat and jujube steamed buns
Overview
How to cook Purple sweet potato, whole wheat and jujube steamed buns at home
Tags
Ingredients
Steps
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Mix flour and whole wheat flour, add 3 grams of baking powder and mix well.
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Add appropriate amount of water to the steamed purple sweet potatoes and puree them with a food processor. (Freshly steamed purple potatoes themselves contain water, so you don’t need to add too much water when making the puree)
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Pour the beaten purple sweet potato puree into the flour and mix evenly with your hands. If it's too dry, add some water; if it's too wet, add some flour.
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Knead it with your hands into a soft and medium-soft dough (knead for about 20 minutes)
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Put the kneaded dough and half a bowl of warm water into the oven and turn on the fermentation function for 60 minutes.
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While fermenting, it can be used to prepare the date paste filling. First prepare an appropriate amount of red dates, wash and remove the pits.
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Use a food processor to directly beat the pitted red dates into fine particles. (In our local jujube filling, we do not boil or peel it, but just chop it into pieces. It tastes better)
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Add 2 teaspoons of sugar and an appropriate amount of vegetable oil to the beaten date paste, stir evenly and set aside. The purpose of adding oil to the filling is to make it taste moister.
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When the dough has risen to double its original size, take it out.
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Exhaust, roll into long strips, and cut into small pieces.
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Wrap in fillings
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After everything is wrapped, let it rise for 15 minutes. (Please ignore their ugly faces (￣▽￣)) Then steam them in cold water for 15 minutes. Don't rush to open the lid after turning off the heat, let it simmer for 5 minutes.
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The finished product is finished^_^
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It’s delicious and pretty (*^_^*)
