The simplest way to make purple sweet potato rolls is as follows:

Ingredients: ordinary flour, purple sweet potato puree, yeast, water.

Method:

1. Steam and cut purple sweet potato into small pieces, put it into a cooking cup, add a little water, and beat into purple sweet potato puree.

2. Make an appropriate amount of homemade yeast, or you can use Angel yeast. The fermentation time is shorter, and use a rolling pin to roll it into powder.

3. Put the yeast into the purple sweet potato puree, stir evenly, add ordinary flour, stir with chopsticks into a flocculent form, and form a smooth dough. Let it rise in a warm place.

4. The fermentation process of this homemade yeast is relatively long, about a few hours. If you poke a hole with your finger and it does not shrink back, it means that the fermentation process is over.

5. Add a little dry flour and knead thoroughly, then let it sit for ten minutes. The dough will become smoother and moister after ten minutes.

6. Arrange it into a long strip, roll it out thinly, and brush the surface with a layer of oil.

7. Roll up from one end and cut into three sections. Each flower roll is divided into three equal parts and cannot be cut with two cuts. Use three chopsticks to press it.

8. Make all the flower rolls in sequence and put them in a steamer to rise for 20 minutes.

9. Turn on the heat and steam for twenty minutes. Turn off the heat and wait another two minutes before opening the pot to prevent the surface from shrinking.

Tips

1. The purple sweet potato dough and the white dough are stacked and rolled up, then cut into shapes and steamed directly. This is the purple sweet potato rolled in layers.

2. For unfermented dough, you can put cold water into the pot, calculate the time, and steam for 20 minutes.

3. Do not take off the lid of the pot immediately after steaming the rolls, and simmer for another 5 minutes to avoid shrinkage and deformation.