The formula today is a Chinese steamed bun with pounded purple sweet potatoes. I have composed a post presenting Chinese steamed buns around 3 weeks back. In spite of the fact that I am not awesome at it, I love to make buns and bread equivalent to the vast majority of the young ladies.
You can decide to blend the pounded purple sweet potatoes and flour all together to make purple buns or make a move with both white layer and sweet layer.
Making ideal batter for Chinese buns is very significant for those heavenly buns. I have recorded the whole guide of how to make Chinese mixture with yeast in Chinese steamed buns.
Strip the purple sweet potatoes and cut into little 3D shapes. Steaming in a wok around 15 minutes or preparing in stove for around 20 minutes. At that point crush the purple sweet potatoes with a scoop. At that point blend half of the flour arranged with squashed sweet potatoes. What's more, further make mixture as indicated by the guide presented in Chinese steamed buns.
At this progression, we get two bits of batter. One is unadulterated white, which is the shade of flour and the other one is purple.
- oil for brushing
- for the white dough
- 200 g all-purpose flour
- 1 teaspoon instant yeast
- 1 tablespoon sugar , optional
- 100 g water
- for the purple dough
- 200 g all-purpose flour
- 1 teaspoon instant yeast
- 1 tablespoon sugar
- 100 g water
- 1 middle sized purple sweet potato
- Peel and the purple sweet potatoes and cut into small cubes. Steam in a wok around 15 minutes or bake in oven for around 20 minutes. Then mash it with a sticker or scoop.
- Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes.
- Prepare the flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chop sticker.
- Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky.
- Repeat the above steps, mix flour with mashed purple sweet potatoes to make smooth dough too.
- Let the two pieces of dough rest for around 1 hour or until the paste ball doubles in size. This process can be done by mixer.
- Roll the two pieces of dough into two large and thin rounds. And layer the white round underneath and the purple layer on top. Roll up to a cylinder.
- Cut the cylinder into small sections. Brush some oil on the bottom of each section and put them in the steamer.
- Bring some water to a boiling and steam for 15 minutes.
- Turn down the fire and wait for around 5 minutes. Transfer out and serve hot.
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