material

6 reference components

200 grams of medium flour

Warm water (do not burn your hands)100g

Yeast 2.5g

30 grams of sugar (add dough)

Purple sweet potato with skin is about 220g.

Milk 30 grams

20g of white sugar (with purple sweet potato stuffing).

50 grams of medium flour

Boil the yeast in a pot with warm water and let it stand for ten minutes.

Put the flour and sugar into a basin and stir them into snowflakes with chopsticks.

It took me about ten minutes to knead it into a smooth dough.

Cover with plastic wrap and put in the oven, ferment at about 30 degrees until it is about twice as big, and stick flour by hand without shrinking.

Slice the purple potato, microwave it for 5 minutes, add sugar and milk, put it in a fresh-keeping bag and knead it into a paste, then divide it into 6 portions, each of which is about 28 grams.

After the dough is vented, add 50 grams of flour. Specifically, according to the flat dough, sprinkle a small amount of flour, then fold the quilt and repeat it at 90 degrees until the flour is used up.

After the dough is vented, it is divided into six portions, each of which is about 62g.

Knead the dough into a thick dough with four thin sides and wrap it with purple potato balls.

Heat the water in the steamer, and then add the dough for secondary fermentation.

Ferment until slightly larger, press elastically, and immediately start steaming on high fire. After boiling water, steam on medium heat 15 minutes, then turn off the heat and simmer for 3 minutes.