Pumpkin, purple potato, lollipop, Mantou

1. Material group photo: medium gluten flour pumpkin puree, purple sweet potato puree, room temperature cold water, dry yeast.

2. Divide the flour into three parts, each containing 50 grams; First, mix 50 grams of flour, 0.5 grams of dry yeast, and 28 grams of room temperature cold water to form a flocculent dough, then knead it into a dough without dry powder, cover it with a lid, and set it aside to knead.

3.50 grams of flour, about 30 grams of pumpkin puree, and 0.5 grams of dry yeast; The water absorption rate of flour is different from that of pumpkin puree, so pumpkin puree can be added as needed.

4. Stir until flocculent, then knead into a dough without dry powder; Put the lid aside and let it sit.

5.50 grams of flour, about 40 grams of purple sweet potato puree, and 0.5 grams of dry yeast; The water absorption rate of flour is different from that of purple potato puree, which can be added as needed; Compared to pumpkin puree, purple potatoes contain less water, so the amount used is slightly more.

6. Stir until flocculent, then knead into a dough without dry powder; Put the lid aside and let it sit.

7. In the order of the dough, knead the white dough, pumpkin mud dough, and purple potato dough into smooth, fine, and soft dough; After a few minutes of kneading, the dough is easy to knead. Using the method of kneading and pressing, each dough takes about 3-5 minutes to reach the state shown in the picture; This is the key to ensure the smoothness and delicacy of Mantou. Don't be lazy.

8. Roll three types of dough into long strips and divide them into three equal parts.

9. Roll the three small pills of the three types of dough into a round shape, and cover them with a plastic bag to prevent moisture from evaporating; Take one dough from each and knead into thin noodles about 80 centimeters long.

Squeeze one end of 10.3 noodles tightly and rub your palms in one direction to form a natural pattern.

11. This is the kneaded noodles, try to make the pattern as even as possible.

12. Wrap both ends in the middle, neither loose nor tight, with even sizes on both sides.

Cut the noodles in the middle, flatten the tail noodles and press them under the lollipop flower tray.

14. Press the pre prepared bamboo cuttings under the flower tray and stack them in a steaming tray or steamer lined with steaming mats; If the bamboo stick is inserted into the dough, it will shake when taken out, but it will become stronger when steamed under it. If a lollipop special paper stick is used, it will be stronger because the paper stick absorbs the moisture in the dough and can stick together better; If the baby at home is too young, it is safer to replace the bamboo stick with a flat and thick ice cream stick.

15. Put the lollipop Mantou into the steamer; Nowadays, it's cold in winter. Whether using a steamer or a steamer, you can heat it up 1-2 minutes in advance to keep the temperature inside the steamer or pot at 30-40 degrees Celsius, and there is enough moisture for yeast fermentation; Fermented for about 20 minutes, the green body is 1.5 times the original size.

16. After the dough is ready, steam it for 15 minutes and let it simmer for 5 minutes before serving. The surface is smooth and shiny, while the inside is soft. It comes with the aroma of pumpkin and purple sweet potato, which is loved by both adults and children.