The practice of sweet potato noodle steamed bread is to make fat steamed bread out of the pot.

1. Material: 870g sweet potato, 8-9g yeast, 870g flour (the amount of flour is the same as that of sweet potato), and a small amount of sugar (no need to add sugar).

2, the practice of sweet potato steamed bread: sweet potato peeled and cut into small pieces!

3. Put it in a container, steam it in a pot, observe that the sweet potato turns yellow, and insert it with chopsticks for about 15-20 minutes. This depends on the size of the sweet potato block and the size of the fire. When the sweet potato is soft, you can turn off the fire. Let it cool and mash. You can wear disposable gloves by hand or use a spoon. Anyway, you have to crush the sweet potato into mud.

4. Pour the yeast powder into a small container, add a small amount of warm water, pour a certain amount of yeast powder, and stir until it melts. If sugar is added, a proper amount of sugar can be added in this step. Pour the yeast powder into the sweet potato paste, then add the flour into the sweet potato paste, slowly add the flour, weigh all the flour, and knead it into dough. If the same amount of flour is still sticky, you can add a little flour bit by bit until it is kneaded into a dough like this.

5. Take out the kneaded dough. I finished the following operation with one hand, because I don't want to occupy another basin. Take out the dough, pour in a little oil, stir-fry the oil, and oil the basin wall, so as to take out the fermented dough conveniently, thoroughly, quickly and cleanly. Ferment in the oven for one hour.

6, good fermentation, take out the dough, simply knead a few times, I am a steamed bread about 1 18, can be determined according to the size of your dough! If there is more dough, it can be slightly larger, and if there is less dough, it can be made smaller. Knead into steamed bread, wake it up a little, for good fermentation. Then steam directly on the pot.

7. Boil the pot for 20 minutes, lick it a little, and quickly open the lid. Why fast? In order that the distilled water on the lid will not drip on the steamed bread. Fat steamed bread is out of the pot.