Add some natural pigment to steamed stuffed bun. I like purple very much. It’s healthy and good-looking. It makes beautiful pasta. It looks more appetizing.
1000 grams of flour
200g purple potato
1 teaspoon raw soy sauce
1 teaspoon salt
Proper amount of sesame
2 tsp oyster sauce
1 teaspoon sugar
Right amount of onion
2 teaspoons starch
Step 1Purple potatoes are cooked and ground into mud. Add 500g flour, mix well, melt yeast sugar with warm water and stand still for 5 minutes. Pour the yeast water into the flour and stir it into snowflakes. Knead it into a smooth surface by hand.
Step 2500g flour and yeast water are kneaded into smooth dough. Ferment in a warm place.
Step 3Soak mushrooms in hot water, wash them several times, chop pork and mushrooms. Add salt, sugar, starch and oyster sauce. Stir vigorously in one direction.
Step 4Ferment to twice the size, stick some flour with your fingers, insert it in the dough, and make it good without shrinking it.
Step 5Put the fermented dough on the chopping board to exhaust, add an appropriate amount of dry flour and knead it repeatedly.
Step 6The dough sticks into skin.
Step 7Fold the two colors together and roll them up slowly.
Step 8Cut the dosage evenly with a knife.
Step 9Press the flat bar into a thin skin on the four sides in the middle, put an appropriate amount of stuffing and wrap it into a steamed stuffed bun.
Step 10Close down, slightly round, put it on the chopping board and wake up for 20 minutes.
Step 11Heat the oil, turn down the heat, and fry the steamed stuffed bun.
Step 12Fry until fragrant, pour in an appropriate amount of starch water, cover the lid, fry over a low heat for almost dry water, and sprinkle with black sesame and scallion.
Step 13You can turn it off when it's completely dry.