Sweet Potato and Jiangbean Buns
Ingredients
- Sweet potato Three roots
- Jiangdou A bowl
- Sugar
- Flour 250g
- Yeast 20g
Steps
1. Dissolve the yeast with warm water, add it to the flour, knead it into a dough, cover it with plastic wrap and ferment it for 3-4 hours (the fermentation time is determined by the indoor temperature),
2. (Soak the beans the night before) Boil the beans for 30 minutes, add the sweet potato slices and continue cooking until the beans and sweet potatoes are soft
3. After cooking, drain out all the water, add sugar and mash until it looks like the picture
4. Divide the fermented dough into small portions
5. Roll the dough into a sheet and wrap it in mashed sweet potato
6. Ferment the wrapped bean buns for 20 minutes
7. Boil cold water and steam for 20 minutes before serving
Tips
- The poured sweet potato water can be used to cook porridge,
