Material

Ingredients: 15g purple potato paste, 48g flour, 7g water, 1g yeast, 14g water and 1g yeast.

Practice

1. Steamed purple potatoes are peeled and pressed into mud with a sieve, and flour is added and rubbed by hand as evenly as possible;

2. The yeast is dissolved in water and kneaded into a slightly hard and smooth dough. In material B, yeast is dissolved in water, and flour is added to knead into a slightly hard smooth dough. Take half of the two colors of dough and the other half for later use;

3. Pass the white dough for more than ten times with the first gear of the noodle maker, respectively, until a very smooth dough is pressed out;

4. Pass the purple dough for more than a dozen times with the first gear of the noodle maker, respectively, until a very smooth dough is pressed out;

5. Two colors of dough are stacked together, and the size is about 14*3. Brush a layer of water in the middle and a layer of water on the top, and roll it up. Put it in a bag and simmer for 3 minutes. At this time, knead the remaining half of the dough in Step 2 slightly, or press it several times with a noodle machine, divide it into small dough of about 4-5g, and round it to about 1 portions;

6. Cut the baked roll into pieces with a thickness of about 1.5cm, about 1 pieces. Take a copy and press it flat;

7. Roll it into dough with a rolling pin, wrap it in a ball, pinch it and face down. After they are discharged into the steamer, they are steamed with warm water for about 3 minutes. 2 minutes after boiling.