Homemade Purple Yam Rolls with Milk (No Water), Rich in Milk Flavor, Kids Will Love It
Guide: Breakfast, learn how to make purple yam rolls, simpler than making buns, easy to understand at a glance, learn to make it for your children.
Today I made purple yam rolls, which were the leftover filling from making purple yam sticky rice balls yesterday. I kneaded some dough to make buns, much simpler than making buns, no need to individually stuff them. The milk fragrance is rich, and they look and taste delicious.
Making purple yam buns is the same as making buns, the key is to ferment the dough, the dough needs to go through twice fermentation, otherwise the buns will not be soft. I only add milk and don’t add water, the milk flavor is rich, and children like it.
Purple Yam Rolls
Ingredients: Dough: 500g flour, 2g dry yeast, 20g white sugar, 250ml pure milk; Purple Yam Filling: 2 purple yams, 20g white sugar, 1 spoon milk powder.
Specific Instructions: 1Pour 500g of flour into a basin, and dissolve 20g of white sugar in 250ml of pure milk, then add 2g of yeast to dissolve in milk, and pour the milk sugar solution into the basin; use chopsticks to stir into a flour slurry, then transfer to the kneading board and knead into a smooth dough.Cover with plastic wrap and let it ferment for 1 hour; when the dough has fermented to 1.5-2 times its original size, it is the first fermentation of the dough.
2Purple Yam Filling Preparation. Peel the purple yams, cut them into thin slices; steam them for 15 minutes to cook the purple yams, drain the steam; add 20g of white sugar and 1 spoonful of milk powder, and mash them into purple yam puree.
3Move the fermented dough to the kneading board and knead out the air bubbles. Knead the dough into a long strip and cut the long strip of dough into 4 equal parts; roll the dough into a rectangular dough skin of uniform thickness and thickness, and evenly spread a layer of purple yam filling on the dough skin, and slowly roll it up.
4Cut the rolled-up roll into evenly sized small flower rolls, and pad each small bun with a piece of parchment paper, and put it into a steamer.Cover with a lid and let it ferment for 20 minutes, allowing the purple yam rolls to ferment twice.
5After the secondary fermentation is complete, it will be larger than before, at this time start steaming into the steamer.Cold water boil, steam for 12 minutes, close the lid, keep the fire for 5 minutes before opening the lid.
After steaming the purple yam rolls, the milk fragrance is rich, soft and delicious, the children can eat several at a time, steam a pot before going to bed, and eat it for breakfast the next day.
Making purple yam rolls at home is simpler than making buns, you don't need to stuff them, just roll them up and cut them into segments, and after twice fermentation, you can steam them. Steam a pot in the evening, and have it for breakfast the next day. If you like it, try it!
Tips:
1The method of kneading and fermenting dough is the same as making buns, and both require twice fermentation. The specific fermentation time is related to the external temperature.
2You can add the fillings you like to roll them up, such as red bean paste filling, scallion filling, etc., and create different flavored buns.
3The thickness of the dough skin can be adjusted according to personal preference. If you want a thicker dough skin, the roll will be bigger, and the steamed buns will also be bigger.
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