Colorful purple potato and coconut buns
- 400 grams of plain flour 200 grams of white dough 200 grams of yellow dough 100 grams 100 grams of green dough
- 20 grams of sugar
- 3 grams of yeast
- appropriate amount of carrot juice
- appropriate amount of green vegetable juice
- Appropriate amount of warm water
- Appropriate amount of purple potato and coconut stuffing
1.Divide 400 grams of flour into three 200 grams, 100 grams, 100 grams, 200 grams of flour mixed with yeast powder, warm water, 10 grams of sugar, and kneaded into a white dough.100 grams of flour and yeast powder, carrot juice, 5 grams of sugar.Mix and knead into green dough
2.Knead the dough until the surface is smooth, cover with a lid or plastic wrap, and leave it in a warm place to ferment until doubled in size
3.Dip your index finger into flour and poke a hole in the middle without collapsing, not shrinking, or pulling apart the dough.When you see that it has become a honeycomb, it is fermented.
4.Knead the fermented dough until the surface is smooth
5.Knead the yellow dough, green dough, and half the white dough separately into long strips and the other half of the white dough for filling
6.Cut the three-color long dough into equal small doses
7.Roll the small doses into thin strips about 40 cm long.
8.Now use the rope as a demonstration to start braiding the color ball braid.Two thin strips are made into a group, and the two thin strips are crossed and stacked.One of the left and right sides is stacked and the leftmost one is pulled.Come and press the second strip, pull the rightmost strip from under the third strip and press the second strip and repeat this action until the end is glued.
9.Divide the remaining half of the white dough into corresponding equal parts Potato Coconut Stuffing
10.Slowly roll the wrapped buns into the braided colorful balls to form a ball.
11.Put it on the steamer with a drawer cloth and there should be a space in the middle because it will become larger twice when steaming Prove for 20-30 minutes and adjust the proofing time to double according to the temperature
12.Boil the water over medium heat and steam for 20 minutes, turn off the heat and simmer for 5 minutes, and then open the lid
13.Appreciate the finished picture
14.Finished picture appreciation
15.Appreciation of the finished product
1.After the pot is boiled in cold water, keep it on medium heat and steam for about 20 minutes.2.After steaming, let it simmer for 5 minutes and then open the lid and be careful not to put the lid when opening the lid.The water drops on the pastry 3.Whether it is before or after fermentation, the dough should be kneaded until the surface is smooth so as to make buns with a smooth surface