1. Prepare ingredients;

2. Mix and knead other dough materials except beet root powder into smooth and non-sticky dough;

3. Cover the plastic wrap and put it in the oven to select the fermentation function to ferment to twice the size;

4. When the dough is fermented, divide the low-sugar purple sweet potato stuffing into 6 equal parts, each equal part is 20g; ;

5. After the fermented dough is exhausted, divide it into 50g pieces, wrap it with purple potato stuffing, tighten and close it, knead it, cover it with plastic wrap, and relax it for15min;

6. Pour the beetroot powder into the remaining dough and knead it evenly into red dough;

7. Wipe a little water on the relevant parts of the dough surface, stick the nose, ears, tail and black sesame seeds, and poke 2 holes in the nose with a toothpick;

8. After the second fermentation, fire. After the fire boils, turn to low heat and continue steaming for about 12 minutes. Turn off the heat and simmer for 3-5 minutes before opening the lid.