Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. Well, now let me introduce to you the method of making milky double-color steamed buns. 1.12 Peel and cut purple sweet potato into pieces 2.21 Steam until soft, mash into purple potato puree 3.12 Soak and wash the dried soybeans 4.21 Put it into the soy milk machine to make soy milk, remove the residue 5. Dissolve the yeast in the soy milk and let it stand for 5 minutes. Add soy dregs and sugar paste to the flour bowl and mix well. Add the yeast water in batches. 6. Knead the dough into a moderate hardness and wrap it in plastic wrap for fermentation 7. Dissolve the yeast in the soy milk and let it stand for 5 minutes. Add purple potato puree and sugar to the flour bowl and mix well. Add the yeast water in batches. 8. Knead the dough into a moderate hardness and wrap it in plastic wrap for fermentation 9. Divide the two kinds of dough into similar-sized pieces, and use a rolling pin to roll them into square slices of similar size. Roll the slice to be placed at the bottom a little bigger. 10. Overlap the two pieces of dough and place them neatly, then roll them into a cylinder from one side. 11. Cut into small buns with a knife, cover with plastic wrap and let stand for about 15 minutes 12. Put it in a pot of boiling water, steam it over high heat for about 15-20 minutes, turn off the heat, and take it out after a few minutes. 13. Two colors can be changed 14. Good smell 15. The colors are bright. Haha, some steps were taken at night, and the light was not good. To make the dish of Milky Double Color Steamed Buns, you first need to fully understand how to make it. Once you understand how to do it, you can then take action. I believe that you, who have strong execution power, will be able to "be competent" soon. |
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