Sweet potatoes are not the same method, the sweet potatoes are rolled into the dough, shaped like butterflies, and the taste is soft and sweet

The sweet potato steamed bun shared with you today is different from before, before the sweet potato puree was generally kneaded into the flour, today the sweet potato puree is used as a filling, the flower roll that comes out of this way is not only higher in appearance, but also has a better taste, with a faint sweetness, fluffy and soft, you can eat several in one breath, it is a good choice for staple food or breakfast, friends who like it can try it!

[Ingredients] 400g flour, 200ml warm water, 4g yeast, 15g sugar, 15g lard, 1 sweet potato;

【Directions】

1. Add 4g of yeast and 15g of sugar to the prepared 200ml of warm water, stir well, the sugar can promote yeast fermentation;

2. Slowly add the melted yeast water to the flour, stir while pouring, and stir into a dough flocculent;

3. Pour the prepared lard into the flour, a little lard can make the dough cold and not hard, knead it into a smooth dough, it doesn't matter if it is not smooth at the beginning, put it aside for 5 minutes and then knead it, you can knead it smooth in three or two times, and put the kneaded dough aside to rise to 2 times the size;

4. When we are making noodles, we will prepare sweet potato filling, prepare a sweet potato to peel, cut it into thin slices, and put it in a basin to steam it;

5. Pour the steamed sweet potatoes into a large plate, press it into sweet potato puree with a tool, it is best to press the sweet potato puree for a while, press it more delicately, and put it aside for later use; If the sweet potato is relatively dry, you can add a little milk to make it slightly humid, otherwise it will not be smooth later;

6. At this time, the dough is almost full, the volume of the dough is obviously larger, poke a hole in the middle, and it means that the fermentation is good;

7. Take out the good dough, re-knead and exhaust, knead it for a while, so that the steamed bread can be more chewy, and knead it to the size before proofing;

8. Roll out the kneaded dough into a rectangular dough, no need to roll it too thin;

9. Spread a thin layer of sweet potato puree on top of the rolled dough;

10. After the sweet potato puree is laid, roll up the dough from one side and roll it into a cylindrical shape;

11. Cut it after rolling it and cut it into a rectangle of uniform size;

12. After all the cuts are done, take two and stack them together, and press them down in the middle with chopsticks, so that the sweet potato mash flower roll is ready, is it a bit like a flower butterfly;

13. After everything is done, put it on the steaming drawer for 2 times to proofing for half an hour, and when the volume becomes significantly larger, you can put it on the pot to steam;

14. Steam in a pot with cold water, steam the water for 10 minutes, turn off the heat and simmer for 5 minutes before coming out of the pot.

15. The fluffy, soft and sweet sweet potato rolls are ready;

Tips:

1. The warm water used to melt the yeast should not be too hot to avoid scalding the yeast to death;

2. Sweet potato puree can also be replaced with purple potato puree or other materials;