Using purple potatoes as a staple food for breakfast is softer than steamed buns and better than bread, and the key is not to be afraid of fire

Today, I use purple potatoes to make noodles for my family, which is softer than steamed buns and better than bread, and the key is not to be afraid of fire.

Here's how I made it:

1. Wash the small purple potatoes and steam them in the pot.

2. Take two peels, put them in a food processor, beat in two eggs, add a little water, and beat into juice.

Add 30g sugar, 4g yeast and 1g salt to 3,400g flour and mix well. Pour in a small amount of purple potato juice many times, stir into a dough, add 30g of cooking oil, and knead into a soft dough.

4. Put it on the silicone mat and rub it back and forth like rubbing clothes.

5. It takes about ten minutes, and a thin layer of glove film is fine.

6. Close the lid and proof.

7. Peel the remaining purple sweet potato, add a little sugar, and press it into a puree. Take an appropriate amount and knead into a ball for later use.

8. The volume of the dough is significantly expanded, which means that it is ready.

9. Put it on the silicone pad and press to exhaust.

10. Evenly divide into blocks.

11. Fold each piece of dough from the outside to the inside and arrange it into a round blank.

12. Cover with plastic wrap and let loose for 10 minutes.

13. Press down each piece of small dough, roll it out into a small round cake, put in the purple potato filling, and close it for him.

14. After all is done, put it in the steamer, cover it, and let it rise until the volume is significantly expanded.

15. Turn on the high heat and steam for 20 minutes, turn off the heat and simmer for another three minutes.

The purple potato bun is softer than steamed bread and better than bread, and it is very good as a staple food for breakfast.

The method is simple, delicious and nutritious, and friends who like it can try it!