foodstuff

1, purple dough: purple sweet potato paste 30g, medium/low gluten flour 60g, milk/formula milk 20g, yeast1g.

2. White dough: medium/low gluten flour 100g, milk/formula milk 50g, yeast1.5g..

method of work

1, knead the purple and white dough respectively.

2. Divide the two-color dough into equal doses, roll the white dough flat to wrap the purple dough, tighten the mouth, round it, and draw three mouths on the surface.

3. Cover and ferment until it is obviously fat, steam in the pot for 10 minute, and stew for 2 minutes.