If you have sweet potatoes at home, try to do this, and when you steam them in the pot, they are fluffy and soft, and they are better than bread

Buy sweet potatoes and dry them in the sun for half a day or in a cool and ventilated place for a few days. When the water in the sweet potato evaporates, it leaves behind the sugar, making it sweeter to eat.

Today's practice is relatively simple, if the fermentation is in place without adding baking powder and other additives, it is also very fluffy, the taste is soft, the more you chew, the more fragrant, better than bread!

【Required Documents】

500 g of peeled sweet potatoes (raw weight), 3 g yeast, 250 g of flour, 25 g of brown sugar, 15 ml of cooking oil.

150 ml of warm milk, 10 g sugar, 3 g yeast, 300 g flour,

【Steps】

1. Clean the sweet potato, peel it, cut it into thin slices, steam it in the pot for 15 minutes, and steam until it is soft and rotten.

2. After steaming, take it out and mash it into sweet potato puree with a rolling pin. (Try not to use a plate when steaming sweet potatoes, do not have liquid, and pour it out if there is one)

3. After the sweet potato puree is not hot, add 3 grams of yeast and stir well, and finally add brown sugar and cooking oil, and stir well. If there is no brown sugar, replace it with white sugar. (Don't add yeast to the sweet potato puree if it's too hot, it will scald the yeast to death)

4. Add 250 grams of flour in small amounts and many times, stirring while pouring, stirring first to form a flocculent.

5. Knead the dough again. The dough is on the soft side, so add some flour if it feels too wet and add some liquid otherwise. The amount of flour is determined according to the water content of sweet potatoes, and the appropriate amount is increased or decreased. Cover with plastic wrap and let rise at room temperature.

6. Put 150ml of warm milk, 3 grams of yeast and 10 grams of sugar into a basin, stir well and let stand for 2 minutes.

7. Add the flour to the basin and stir as you pour, stirring first until it is flocculent.

8. This dough is moderately soft and firm, cover and rise at room temperature.

9. The volume of the fermented dough becomes twice as large, and the inside is filled with air and has a honeycomb shape. Now the weather is too cold, and it took more than 2 hours to ferment well.

10. Sprinkle some dry flour on the cutting board, take out the fermented dough, fold and knead it, and then roll it into long strips. If it smells too sour, you can sprinkle some alkaline noodles on the cutting board and knead it into the dough to neutralize the sourness.

11. Divide it into 12 equal portions.

12. Arrange all the roundness and set aside for later use.

13. The same goes for the white dough, which rises to twice the size and is honeycomb on the inside.

14. Move to the cutting board and fold the exhaust to exhaust it.

15. Roll into long strips and divide into 12 portions.

16. All sorted out into a round set aside. Cover things when not in use to prevent them from drying out.

17. Take one portion of dough and roll it out with a rolling pin into a round dough sheet.

18. Wrap a sweet potato flour and close it like a bun.

19. Close the mouth downwards and round it up.

20. With the glossy side up, use the knife to make a cross cut. The deeper the depth, the bigger the opening will be, depending on personal preference.

21. Put it on the steaming drawer and close the lid for 2 times. It is 1.5 times larger, and it feels light and fluttering when you pick it up.

22. Cover the pot, turn on high heat, and continue steaming for 15 minutes after the water boils. When the time is up, turn off the heat and simmer for another 5 minutes.

Tips:

1. The taste is not very sweet, you can add it yourself. The 10 grams of sugar in the white dough are used to promote fermentation, not to enhance the flavor!

2. When the dough is set aside, take a cloth to block it to prevent it from drying out.