300g of flour and 200g of milk.

Three purple sweet potatoes are about 600g.

condiments

Yeast 4g, sugar 50g.

3 grams of salt and 36 grams of butter.

Dating steps of flour and purple potato

1. Clean the purple potato. In order to save time, I say that the purple potato is peeled, cut into pieces and steamed in water. Don't cook in water, it will affect the sweetness of purple potato.

2. When steaming purple potatoes, we mix flour, add milk, sugar, butter, salt and yeast to the flour, and melt it with warm water. Remember that the water temperature should not be too high, otherwise the yeast will fail and the flour will be put on hold for fermentation. I use a toaster and noodles, which is very convenient.

3. Put the purple potato into the plate and crush it with chopsticks, because the old silk was not picked out before.

4. Put the non-scalded purple potato into a fresh-keeping bag, and press the purple potato into mud with a rolling pin. You don't need to use fresh-keeping bags to get all over the chopping board, and purple potatoes won't lose water.

5. Knead the processed purple potato into small balls.

6. Divide the dough into dough slightly larger than the dumpling skin, and make it into a skin with thin sides and thick middle.

7. Wrap the purple potato in the skin, like a steamed stuffed bun, with the joint facing down.

8. wake up for ten minutes after all the blanks are finished

9. Steam in the pot with cold water for 15 minutes, and keep it as far away as possible. Because we don't have a steamer at home, I use a rice cooker to steam.

10. Fifteen minutes later, the pot came out!