Melt yeast with warm water, pour it into flour and purple potato powder, and knead it into dough. If you use your hands, rub them for a while. I stir it with a toaster for 20 minutes. Then cover with wet cage cloth and put it in a constant temperature room for fermentation.

As long as you send it to 1.5 times and press it in with your finger, it won't bounce. If you want a concept of time, two hours at room temperature.

1. Divide the dough into n equal parts. This n is on yourself, and I'll divide it into three equal parts. Divide each of the n copies into six equal parts. In fact, six equal parts actually have five equal parts, and a small part is much smaller. A small part is kneaded into a line by hand, and five equal parts are rolled into dough, which is a little thicker than the dumpling skin.

2, 5 equal parts of dough are arranged vertically, spindle-shaped strips are placed in the middle of the bottom dough, and then curled from bottom to top until the top skin.

3. After it is rolled, cut it with a knife in the middle, that is, two petals. I forgot to take a picture of this.

Shape yourself and squeeze it out more like a flower. Put it on the steamer, cover the lid and wake it up 15 minutes. (i.e. standing15min)

Then fire, steam 10 minutes after the water boils, and then turn off the fire.

Don't lift the cover after the flameout, and take it out after 5 minutes.

Enjoy it