Wheat flour 450g

Purple potato 125g White dough: flour 250g, yeast 3g, warm water about 130ml

Purple dough: flour about 200g, purple potatoes 125g, yeast 3g, warm water about 40ml

1. Purple potatoes steamed, mashed

2. Mix the yeast in lukewarm water, dissolve it and pour it into the flour. Add the mashed purple potatoes and knead well to form a smooth purple dough

3. Cover and leave to rise for about 2 hours, letting the dough ferment until it doubles in size

4. White Dough: Mix the yeast in lukewarm water, dissolve it, pour it into the flour and mix well, then knead it until it forms a smooth dough

5.

6. Place the fermented white dough and purple dough on a board and knead well to extract the air from the dough, then knead them into strips

7. Divide the dough into 6-gram portions

8. Stack one purple portion on top of the other, and flatten them out

9. Use a rolling pin to roll out the dough to form a round piece with a thin edge and a slightly thicker center (one side is white and the other side is purple). The rolled out sheets are white on one side and purple on the other.)

10. Stack the rolled out sheets on top of each other as shown in the picture (6 to 10 sheets, with the two colors staggered when the sheets are stacked on top of each other, i.e., one white side facing up and one purple side facing up.)

11. At the bottom of the stack, put a strip of dough rolled out of a small piece of purple dough to make the stamen. p>

12. Use chopsticks to press down on the noodle sheet as shown in the picture

13. Pull out the chopsticks, there will be an indentation, so that the noodle sheet at the indentation will stick together

14. Roll the noodle sheet from the end with the stamen to form a roll

15. Use a knife to cut along the indentation in the center

16. Cut the side face down, put it up vertically, and arrange the petals, then the flower roll will be ready. The rolls are ready

17. Brush a little oil on the bottom of the steamer, put the rolls into the embryo, cover the steamer with a wet gauze, and let the rolls molten for another 20 minutes

18. Put an appropriate amount of water into the steamer, put in the fermented embryo, cover the lid tightly and turn off the heat for about 15 minutes to steam, and wait for about 3 minutes to take out the lid can be 1, the amount of water in the purple potatoes in the dough is only to be done. If the dough around the fingerprints bounces back quickly, the fermentation time is not enough. If the dough around the fingerprints sinks quickly, then the dough is over-fermented. Generally speaking, when the dough is fermented to twice the size of the unfermented dough and the inside of the dough is full of small honeycomb holes can be;

3, and the temperature of the water and dough to the appropriate temperature is not hot (about 30 degrees Celsius), the temperature is too high will be scalded to death of the yeast, so that the dough failed to ferment;

4, step 8 step 8, divided into a small dose with a damp gauze cover, so as to avoid drying;

5, step 17, the raw dough is the best way to make the dough, but it is also the most important thing to do.

5, step 17 of the second fermentation of the embryo, wet gauze should be covered in the steamer, not directly on the rolls, so as not to deform the petals;

6, the rolls embryo into the steamer when the embryo to leave some space between each embryo, so as not to be steamed after the volume increases stick together.