波兰种紫薯包子 Poolish Purple Sweet Potato Steamed Bun
波兰种酵头👉🏻除了用来做面包，其实用在包子或馒头也十分OK，做出来的口感和风味很不错的哟…亲子活动一起体验做包子就算揉不够和过头口感一点都不会差哦，只是波兰种的包子整形后发酵会快一点，如果速度不一致会导致出锅的状态不佳，不过不影响口感的，呵呵😄🤭Poolish starter(pre-fermented) is able to deliver more soft and better flavors that “straight” dough won’t be able to give you.
波兰种紫薯包子
{波兰种} 包粉/普通面粉50克，干酵母1克，清水50毫升。
{主面团材料} 包粉/普通面粉 230克，熟番薯泥60克（块状/泥状），干酵母3克，糖15克，玉米油或其它植物油8克，水90毫升左右。
{做法}
1. 波兰种提前准备好，全部材料拌均后，盖上盖子室温发酵至少3小时后才能用或者室温发酵1小时后移去冰箱冷藏隔夜大约15小时左右再用。
2. 将全部材料放入面包机内，混合均匀揉至光滑面团和发酵至两倍大（大约60分钟左右)。
3. 将发酵好了的面团在撒了些面粉的桌面擀平排气，搓成长条状，分成合适的份量，休面十分钟左右再搓成小圆团后就开始整形做成你喜欢的形状（做馅料包子，整形后的小面团包入番薯/其它馅料捏紧）封口朝下放入已经铺上一层防油纸的蒸锅中，二次发酵10-15分钟左右即可（波兰种整形后依据室温发酵比普通面种来得快一些）。
4. 水煮开后，放上蒸锅中大火蒸12分钟左右，熄火焖3-5分钟。趁热享用或待凉后速冻，速冻请在1-2个月内吃完最好。
***速冻馒头无需解冻，要吃时再次用蒸锅蒸10分钟即可享用！
***追求表面光滑耐看，除了揉多一分钟，用一点点猪油效果会更佳（面团第一次发酵好后再加猪油哦）！
Poolish Purple Sweet Potato Steamed Bun
{Poolish} Bao /all purpose flour 50g, instant yeast 1g, water 50g.
{Main Ingredients} Bao /all purpose flour 230g, sweet potato puree 60g (pieces/puree),instant yeast 3g, sugar 15g, oil (corn oil or other vegetable’s oil) 8g, water 90ml.
{Directions}
1. Prepare the poolish starter in advance, cover and set aside to let it fermented for at least 3 hours or 1 hour room temperature and then move to refrigerated for 15 hours only use.
2. Mix all ingredients well in a bread machine, let it knead until a smooth dough forms and well fermented (about 60 mins).
3.Transfer dough onto a floured surface, flatten and roll into a cylinder, divide dough into equal portions, let it rest for 10 mins only shape to desired shape (or add in the fillings) and sealed it well, place each bun on parchment paper and let it rest for 10-15mins (poolish bun rise more faster after done shaped).
4. Place the shaped dough on the steamer that with boiling water to steam for about 12 mins under medium high heat. Serve hot or let it be cool and frozen it to keep for consume within 1-2 month.
***Frozen bun do not need to thaw, only need to re-steam for 10 mins when want to consume!
***For better surface of buns, knead extra 1 min while transferring to floured surface, and add in a little bit lard will gives you a better outcome.
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