1

Melt yeast with a small amount of warm water, add it to flour, knead it into a ball, add dried purple potato paste, and knead it into a smooth dough (the water content of each purple potato is different, please add a little water first, so the dough is not particularly sticky).

2

Ferment the dough to twice the size, take out the dough, sprinkle with dry flour, knead well, and exhaust.

three

First, divide the dough into 80g portions and cut into 6 small portions. One of the small doses was slightly smaller and kneaded into an olive shape. At first, it was used to make flower hearts, and then it was cut patiently and slowly. Later, it was directly used to press dough, so that the skin could be directly pressed out with a circular mold. Students who don't have a dough press can roll it with a rolling pin.

four

Overlap 5 pieces as shown in the figure, and put the stamens on them.

five

Roll from bottom to top

six

Then twist your fingers to the center, put them down, cover them with wet cloth, and wake up for 10 minutes.

seven

Put cold water on the drawer, bring it to a boil, and then turn it to low heat, which takes about 15 minutes.