75g purple potato is steamed in the pot first.

Then cut into small pieces, pour into a cooking machine, and add 100g milk.

Turn on the fruit and vegetable mode and beat into fine purple potato paste for later use.

Then take 85g of water, pour it into a clean container, and add 3g of dry yeast.

Let it stand for 5 minutes until the dry yeast is completely dissolved.

Then pour into a clean basin, and add 120g purple potato paste and 3 10g flour.

Knead into a smooth dough.

* * The amount of water and flour can be slightly adjusted according to the actual situation, subject to non-stick hands.

Then cover with plastic wrap for fermentation. Suggested temperature is 30 degrees an hour.

Press the fermented dough repeatedly on the panel to exhaust.

Then divide into 8 small doughs on average.

Take a small piece of dough and divide it into 7 portions, of which 6 portions have the same weight, each of mine is 10g, and the other portion is smaller to make the core of rose steamed bread.

Then use a rolling pin to roll six slightly larger dough into round slices.

Stack six round dough pieces together and press them in the middle with chopsticks, as shown in figure ~

Then knead another small dough into a cone by hand and put it in the initial position.

The dough wrapped in a cone is rolled from bottom to top.

Then cut it in the middle with a knife and split it in two.

Put the incision down and tidy up the shape. Do the same for the rest of the dough and make them all into dough.

Then the secondary fermentation is carried out, and the suggested temperature is 32 degrees and the fermentation time is 30 minutes.

After fermentation, put it into a steamer and steam it in a pot. After the water boils, turn to low heat and steam for 20 minutes. After steaming, let it stand for 5 minutes before lifting the lid. Yiguo rose mantou

It's done ~