Purple sweet potato rose steamed buns

Recipe Recommendations

• flour 250g
• purple potato 150g
• sugar 2 spoonfuls
• milk powder 2 spoonfuls
• baking powder 1/3 spoon

• milk fragrance
• steamed
• several hours
• ordinary

Steps for Purple sweet potato rose steamed buns

1

Slice the purple potatoes into thin slices and steam them in the pan. (I steamed it with pumpkin, but there is no single photo of steamed purple potatoes)

2

Put the steamed purple potatoes into a fresh-keeping bag and roll them with a dough stick until they are fluffy. (Be sure to be done well, the dark-fragrant ones and some undercooked ones will not be crushed into a velvet)

3

Put the minced perilla into a bowl, add sugar, milk powder, and baking powder.

4

After mixing well, add flour and dough, and knead hard until three lights (pan light, hand light, face light). The pumpkin is very wet and you don't need to add water, but the purple potatoes are very dry and you need to add some water to make the dough ready. I didn't get any pictures of purple potatoes, but I replaced them with pumpkin ones.

5

Cover the kneaded dough with plastic wrap and ferment for one hour, then knead it into small pieces and roll it into round slices about six centimeters. Overlay the six sheets together and use chopsticks to press a mark on the center shaft. Rub a strip six centimeters long and pointed at both ends as a stamen.

6

The superimposed position is about 3/4 of the previous one. In order to better organize the petals in the later stage, you can apply a little water to the superimposed parts.

7

Place the stamens on the end of the dough sheet and roll them together to the front end.

8

Use a fruit knife to cut through the mark you pressed with chopsticks. Stand them up and you will have two blooming flowers.

9

After sorting out the petals, place them in the pan, cover the lid and steam for seven minutes. Turn off the fire for a while before taking it out.

10

Creative. There are caterpillars and shell hats.

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