You won't pinch the pleats to make buns, just a little trick, you can make beautiful pleats, and you can use them for real

What I shared today is "You can't pinch the pleats when making buns, just a little trick, you can make beautiful pleats, and you can use them for real."

——[Purple Sweet Potato Bun]——

Ingredients for the dough: 200 grams of plain flour, 110 grams of warm water, 2 grams of yeast

Filling ingredients: 160 grams of purple potatoes (after steaming), 20 grams of condensed milk

[The steps are as follows]:

Step 1: Let's start making the filling, peel and cut the purple sweet potato into thin slices, put it on a plate, steam it for ten minutes, steam it, take it out and press it into a puree with a fork, and add some condensed milk to increase its flavor and texture

Step 2: Mix the purple sweet potato and condensed milk again, divide it into eight equal parts, roll it round, put it aside for later use, and the purple potato filling is ready! You can also change it to other fillings, meat and vegetarian, whatever you like

Step 3: Then prepare the dough, mix the yeast with warm water, stir well with chopsticks, leave it for a few minutes, dissolve the yeast, make yeast water, and then slowly pour the dissolved yeast water into the flour, and stir it with chopsticks to form a dough flocculent while pouring

Step 4: Then knead the dough to form a smooth dough, cover and relax for 10 minutes.

If you start kneading unevenly, don't knead it raw, cover it and let it sit for a few minutes before kneading, the dough will be easily kneaded smooth

Step 5: Put the loose dough on the cutting board, knead it slightly, then roll it into long strips, and divide it into eight portions with a scraper

Step 6: Sprinkle some dry powder to prevent the dough from sticking, use a rolling pin to roll out a thin dough sheet with a thin periphery and thick middle, put on the purple potato filling prepared in advance, close it at will, and roll it into a ball

Step 7: Hold the ball in your left hand, take the scraper with your right hand, press out marks on the ball with the scraper at will, and then poke a hole in the middle with your fingers, and a beautiful purple potato bun is ready!

Step 8: After doing a good job, put on the oil paper fat sticky, cover with plastic wrap for fermentation, the weather is hot for 15 minutes, at least half an hour in winter, with a fermentation, the dough is fluffy and soft and delicious

Step 9: Put the fermented raw embryo cold water into the steamer, turn on the fire, start the timing from the steam, steam for 15 minutes, do not rush to open the lid after steaming, and stuff it for two to three minutes to prevent sudden contact with cold air, resulting in retraction