Milk fragrant purple potato steamed buns

It was the first time I made steamed buns and added purple potatoes, but it was very successful, and a little joy followed. I have always felt that making pasta food is extremely troublesome, and my family don't like eating steamed buns and steamed buns. The main reason is that they feel that the food sold outside is not very sanitary. Especially once when my little uncle was shopping for groceries, he happened to meet the owner of a noodle shop buying some undercuts at a meat stall. No matter whether the shop was clean or not, or whether there were flies biting, he directly broke them in the machine and went back to make steamed buns filling. Making steamed buns is not much better. The master sometimes touches the snot and wipes the sweat while kneading the dough. Seeing this, where do you still have the mood to eat these white and fat foods?
Since it was the first time to make steamed bread, how to make it, follow the yeast instructions to operate. When doing it, I was worried about whether it would fail, because the process of making noodles was different from many noodle masters. He waited until the steamed bun was perfectly grown to twice its size before he relaxed. Putting the green body directly into the steam trap after it is finished is my own idea (I don't know if there will be side effects), because I feel that if I wait until it reaches twice its size, it will be very difficult and deform it. During the steaming process, the strong sweet taste really overflows from the pan. After steaming, the color is attractive, and it is soft and delicious. What else can there be but joy?
The following ingredients are the reference ratios, which are changed according to the water content of your flour and purple potatoes. If you don't have sweet milk powder but you like sweetness, you can add your own sugar.