Ingredients: 100g purple sweet potato, 150g flour, 40g water, 2g yeast.

Accessories: 200g flour, 95g water, 2g yeast.

1. Steam and peel purple sweet potatoes.

2. Weigh a portion of the purple sweet potato and knead it together with the purple dough ingredients. The dough should be dry and hard.

3. The white dough is also kneaded and begins to ferment. It doesn’t matter if the dough is rough. You can knead it again after fermentation.

4. Knead the fermented dough for a while until it becomes a smoother dough.

5. Take some purple and white dough respectively, roll them into pieces, and use tools to carve white and purple flowers, set aside.

6. Divide the remaining purple and white dough into two equal portions.

7. Roll the four pieces of dough into thick slices. Place purple flowers on one of the white dough pieces and white flowers on one of the purple dough pieces.

8. Roll it with a rolling pin to fully adhere the flowers to the dough piece. When rolling out, use even force to avoid deforming the flowers. Purple flowers on white background.

9. White flowers on purple background.

10. With the flower facing down, stack a piece of dough with the same color as the flower on top and roll it up.

11. Cut the steamed buns into evenly sized pieces.

12. Line the steamer with gauze and put the steamed bun embryos on it. After rising for 20 minutes, steam for 15 minutes.

13. Finished product.