250 grams of flour, 200 grams of purple potato paste.

Warm water 15g 30 degree yeast 2.5g

Exercise:

1. Melt the yeast completely with warm water.

Pour in flour

4. Pour in the cooked and cool purple potato paste.

5. Knead the dough into three kinds of lights by hand (face light, hand light and basin light).

6. Put the dough in the basin and cover it with a wet cloth.

7. Keep in a warm place for about 1-2 hours. It's late spring and early summer, and the temperature is about 25 degrees. Generally, 2 hours at room temperature is enough.

8. Take out the dough fermented to the size of 1.5 times, sprinkle dry flour on the chopping board, knead the dough, and evacuate the gas.

9. Divide the dough into medium-sized doughs of about 80g each, then knead an 80g dough into strips of about 10CM by hand and cut into 6 small portions.

10. One of them cut a little less in a small dose and rubbed it into an olive shape to make a flower heart.

1 1. flatten the remaining 5 small doses and roll them into a disk with a thickness of about 0.3CM and a diameter of 10CM, and the edge of the disk should be rolled thin.

12. Add 5 pieces as shown in the figure.

13. Press a centerline vertically in the center of the patch with a chopstick.

14. Then put the olive dough on the bottom dough.

15. Start wrapping the olive dough and roll it up.

16. Roll it lightly, then pinch it in the middle with your fingers and twist it left and right.

17. Put it down.

18. Put the prepared raw embryo of rose steamed bread into the steamer, keep a certain distance, cover it, and wake it up again 10 minute.

19. Then put the steamer on the steamer rack and steam for 10 minute, then turn off the fire and stew for minutes.