Make the following:

Main ingredient: 150g of purple potatoes, 190g of pure milk, 500g of flour.

Accessories: 5g high sugar resistant yeast, 10g granulated sugar.

Steps:

1, peel the purple potatoes, cut into pieces, and put them into a steamer to steam under water.

2, the yeast into the warm milk to fully dissolve.

3, the purple potatoes and milk poured into the wall-breaker, stirred into a very very fine purple potato puree.

4: Pour the mashed potatoes into a large bowl, then pour in the flour and stir with chopsticks to form a floury texture that prevents your hands from sticking to the surface when kneading.

5, the dough kneaded evenly, do not need to knead smooth, and then directly covered with plastic wrap, rest for ten minutes.

6, and then take out to start kneading, the kneading process will be longer, because the longer the kneading time, the better the buns the more powerful, the more smooth, this is the key, do not be lazy.

7, the dough directly rolled out, rolled into a long oval, reversed smooth side facing down.

8: Fold both sides of the dough piece three times.

9: Roll out the sheet into a thin, large rectangle and sprinkle with a little flour if it's sticky.

10, the sheet sprayed with a layer of water, so that the back rolled up will stick more firmly, and then turn the sheet, just when the turn must be tightly, or else there will be a big bubble inside the finished buns.

11, stick tightly in one direction, roll up on it.

12, will be rolled up into a small piece of dough cut into a small section, and then directly into the steamer, covered fermentation to 2 times to 2.5 times the size.

13, put on top of the steamer, steam for 15 minutes, and then virtual steam for five minutes, purple potato buns are ready.