Small flower purple sweet potato steamed buns

Preparation of ingredients

220g flour

320g purple sweet potato

2g yeast

130g warm water

An appropriate amount of matcha powder and beetroot powder

Detailed steps

① Prepare the above ingredients, steam the purple sweet potato, add a little water and stir Puree or press into puree and knead into small balls of about 40g. Cover with plastic wrap and set aside for later use

② Mix the yeast with warm water and stir to melt, then pour into the flour and stir into a fluffy shape. Knead with your hands until smooth. Dough

③Take two small pieces of dough, add matcha powder and beetroot powder respectively, knead into a smooth dough, cover with plastic wrap and set aside

④Knead the white dough into long strips and cut it with a knife. ⑤ Take a small piece of dough and knead it into a round shape. Flatten it and roll it into thin slices. Wrap it in the purple sweet potato balls. Pinch tightly. Turn the edge downwards and shape it into a round shape. Place the steamed buns aside and cover them with plastic wrap to protect them. The surface is air-dried

⑥ Roll out the two small doughs into thin slices. Use a mold to press out the red ones. Cut the green ones into thin strips with a knife

⑦ Wet the surface of the dough with water and stick the green and small flowers on the surface. That’s it

⑧Put it on a baking sheet and put it in the oven to ferment at 35 degrees for 35 minutes

⑨After fermentation is completed, steam it in cold water for 20 minutes and simmer for 2 minutes