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Purple Sweet Potato Buns

紫薯馒头

Ingredients  
150g water, mixed with 3g instant dry yeast
285g bun flour (bao flour)
15g purple sweet potato powder
1g sea salt
30g fine sugar
6g vegetable oil

Purple Dust Ingredients (mixed well)
3g red yeast rice powder
7g purple sweet potato powder

Method
1    Add yeast solution to the other ingredients and mix well. Knead into a slightly smooth dough.
2    Round dough to place in steel bowl. Cover in cling film to rest for 5 minutes before portioning into 8.
3    Flatten a portion with hand, pressing inward with your wrist at least 10 times. Flip to check if surface is smooth and shiny before rounding and wrapping with cling film.
4    Knead dough balls one by one into a sweet potato shape to coat with the purple dust.
5    Transfer to steamer basket. Poke a few holes with bamboo skewer then ferment for 20 to 25 minutes till size increases 1.5 times (should not be more than twice).
6    Bring water to boil at high heat and steam for 15 minutes. Leave lid ajar for 5 minutes to let off some steam. Serve hot.

用料
清水150克,与即溶酵母3克混匀
包粉285克
紫薯粉15克
海盐1克
细砂糖30克
植物油6克

紫薯外皮色泽(混匀)
红麹粉3克
紫薯粉7克

作法
1    将酵母水倒入其他用料里拌匀,揉成光滑的面团。注意不用特地揉到表面很光滑,因为在休面后会变得很光滑。
2    揉好的面团滚圆放进钢碗里,用保鲜膜包着休面5分钟,然后取出面团,分割成8份。
3    取一个小面团按扁,用手腕一直不断的把面团往内按压个十多下,反面看看表面是否已经光滑,才搓圆备用,同样的也是用保鲜膜盖着。
4    然后逐一再把面团搓成紫薯形状,形状就随个人喜欢的长瘦短胖而定,最后刷上红麹紫薯混合粉。
5    刷好混合粉直接放进蒸笼里,用竹签插几个洞,进行发酵20至25分钟或至1.5倍大(不要超过2倍)。
6    大火水滚起算蒸15分钟,蒸好后稍微开一点蒸笼盖透气5分钟,即可趁热享用。

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