Regarding how the hoe can be done smoothly, I have live broadcasted it. After repeated smashing, it is very important. I continue to break into the flour and keep on licking. I can watch my live broadcast. I searched for it in my Weibo~ I explained the amount of purple potato in the recipe. 75g is the first dry purple potato. Take 75g steamed purple potato and put it into the cooking machine and add 100g milk to make the purple potato puree. After the good purple potato puree, take 120g. Used to knead the face, the color is pink ~
75g purple potato is steamed on the pot.
Then cut into small pieces, pour into the cooking machine, and then add 100g of milk.
Start the fruit and vegetable mode, whipped into a delicate purple potato puree, spare.
Then take 85g of water, pour into a clean container and add 3g of dry yeast.
Allow to stand for 5 minutes, and dry yeast is fully dissolved.
Then pour into a clean basin and add 120g of purple potato puree and 310g of flour.
Knead into a smooth dough. **The amount of water and noodles can be adjusted according to the actual situation, so as not to stick to the hand. Then cover the plastic wrap and ferment it. It is recommended to have a temperature of 30 degrees for one hour.
The fermented dough is repeatedly pressed and vented on the panel.
Then divide it evenly into 8 small doughs.
Take a small dough and divide it into 7 parts, 6 of which are the same weight. Each of my is 10g, and the other is smaller, making the core of the rose taro.
Then six slightly larger doughs were rolled into a round piece with a rolling pin.
Stack the 6 round pieces together and press them in the middle with a chopstick, as shown in the figure~
Then roll another small dough into a cone and place it in the starting position.
Wrap the tapered dough and roll it up from the bottom up.
Then use the knife in the middle position, cut open, split into two.
Put the cuts down and tidy up the look. The rest of the dough is handled in the same way.
Then secondary fermentation is carried out, and the temperature is recommended to be 32 degrees and fermented for 30 minutes. After fermenting, put it in the steamer, steam it on the pan, change the small fire after the water is turned on, steam for 20 minutes, let it stand for 5 minutes after steaming, and then open the lid. A pot of roses and a steamed bun is ready~