Preparation of Mantou with purple potato and rose

Ingredients

Purple Potato Powder 150g

Flour 500g

Moderate amount of yeast

Preparation of Mantou with purple potato and rose

1.Add yeast to warm water and stir until the yeast is completely dissolved. Mix flour with purple potato flour and stir evenly, leaving a small amount for use as dry powder. Add yeast water and an appropriate amount of warm water to the remaining flour and make a dough. Cover with cling film and ferment for two hours

Fermented flour has fine honeycomb tissue that won't immediately shrink when poked with fingers

2. Knead into a smooth dough, divide it into two parts, and knead into long strips

3. Cut into small pieces with a knife, dividing them into multiples of six, because the roses are grouped in groups of six (cut according to the desired size of the roses, as long as the six are of the same size)

4. Sprinkle a little dry flour and press it into a cake

5. Use a rolling pin to roll out the dough into circular pieces, arrange them in groups of five, and use chopsticks to press a mark in the middle of the dough (if you want the roses to be in bud, make the dough arranged compactly, if you want the roses to bloom, arrange them loosely)

6. Make a flower bud and place it on one end of the pancake

7. Roll up one end of the stamen as shown in the picture

8. Cut and shape with a knife, and the two roses are finished, arranged loosely

9. Compact arrangement of roses

10. Put cold water on the pot and evenly apply a thin layer of cooking oil on the roses. The steamed roses have a delicate luster and bright colors. Cover the pot and steam for 15-20 minutes at a time after boiling

11. After steaming, do not immediately take out the pot. Cover the lid and let it simmer for five minutes. Put it on a plate and start eating. Our roses can be in bud, in bud, or in full bloom. Come and have them, beautiful roses.

12. Pumpkin Mantou is also very beautiful. Replace purple potato powder with pumpkin puree as above

Tips

1. Purple potato flour can be replaced with purple potato puree. Personally, I prefer purple potato flour, which is more delicate, soft, and fragrant.

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