Mille-feuille steamed buns, the correct way to open steamed buns

Method: 

1. 150g purple sweet potato, 100g pumpkin washed, peeled and cut into pieces, pot in cold water, boil over high heat, turn to low heat and steam until soft and rotten (chopsticks can be easily inserted), press into a puree with a spoon, add 3g yeast, 1g baking powder and a small amount of whole wheat flour many times, knead into a smooth and soft dough that does not stick to your hands, and let rise for 30 minutes

2. Knead the two dough separately and exhaust them, divide them into small agents of equal weight, press them into a circle and roll them flat, find a round mold (bowl, teacup, etc.) at will, and trim the flattened dough according to the mold, so that all the dough becomes the same size and thickness of the dough, and stack them in turn

3. Pot the dough in cold water, bring to a boil over high heat, turn to low heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes, and the purple sweet potato and pumpkin whole wheat mille-feuille steamed buns are completed!

If you have matcha powder at home, you can also make a matcha mille-feuille steamed bun.

The appearance and taste are good, and the fitness staple food can also be rich and diverse.

Concentrate:

1. Purple sweet potato pumpkin mille-feuille steamed bun with a total of 935 kcal (I used about 220 flour)

2. The pumpkin has a lot of water, pour out the excess water and then put the flour after it comes out of the pot, no need to add water

3. Flour and water are added in small quantities many times, and it is easy to be too dry and soft to add more at one time

4. Leave a distance of 3~5cm between the dough and the steamer to prevent swelling and sticking