Tools/materials: flour 300g, purple potato 100g, water 200g, sugar 35g, yeast 4g.

1. Peel the purple sweet potato, cut it into thick slices, steam it in a steamer until soft and rotten, and then mash it into mud.

2. Take purple sweet potato paste 100g, sugar 15g, flour 100g, yeast 2g and warm water 5g, add them as needed to make smooth dough, cover with plastic wrap, and proofing 15min.

3. Stir the white dough again. Add 20g sugar, 2g yeast and a little edible alkaline noodles to 200g flour, or add 95g warm water to form smooth dough. Cover with plastic wrap and wake 15 minutes.

4. Divide the proofed purple potato dough into agents with uniform size and round them.

5. Then divide the awakened white dough into dough with uniform size and round it.

6. Take a white dough and roll it into a round dough, then put the purple potato ball in the middle.

7. Wrap it like a bag.

8. Close down and cross the top of the steamed bread with a knife.

9. Put them into the steamer in turn and wake for about 20 to 30 minutes, depending on the temperature. If the temperature is high, the wake-up time should be shortened.

10, steam for 20 minutes.