Food is not divided into levels, whether it is in the hotel or street food, as long as you like it is food. For those who love food, it is not just a taste enjoyment, but also a kind of spiritual enjoyment. Today I will share with my favorite food— fancy purple potato roll.So how to make fancy purple potato roll?Let’s take a look today.
How to Make Fancy Purple Potato Roll
Mix the flour in the adjunct with yeast powder. Slowly pour warm water. Stir with chopsticks into a floc while falling. Knead the dough until the surface becomes smooth.After kneading the dough, close the lid or plastic wrap. Place in a warm place and let it ferment to twice its original size.Dip the index finger into the flour and poke a hole in the middle. If the hole does not collapse or retract, or the dough is honeycomb-shaped, it indicates that the fermentation is done.Knead the fermented dough until the surface becomes smooth.
Divide the dough in half. Then knead the dough into round balls and squash them. Add purple potato coconut filling. Squeeze the mouth tightly.Then press the flat dough. Slowly press into a slightly longer oval. Do not use excessive force to prevent breakage and fillings being exposed. Then carefully cut the dough with a sharp blade to make even cuts. Only need to cut through a layer of epidermis.
Turn the bread over and roll it into a cylindrical shape. Turn the bottom side down to prevent it from opening during fermentation. Then make a circle, butt the two ends tightly. (Tighten one end tightly and insert the other end tightly.)
Put it in a steamer covered with drawers. There must be a gap in the middle. Because it will grow bigger when steamed. Let stand for 20 minutes again to ferment to twice the original size. (Adjust the fermentation time according to the temperature).Bring the water to a boil. Then turn to medium heat and steam for about 15 minutes. After turning off the heat, simmer for 5 minutes. Then remove the lid.
Such delicious fancy purple potato roll is complete.
Fancy Purple Potato Roll
- 400 g common flour
- 200 g warm water
- 3 g yeast
- 70 g purple potato coconut filling