1, melt the yeast completely with warm water.

2. Pour it into the flour, and then pour in the boiled cold and timid purple potato puree.

3: Use your hands to mix the dough until it is light (light on the surface, light on your hands, light on the bowl).

4: Place the dough in a bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours.

5: Remove the dough from the bowl and sprinkle dry flour on a lightly floured surface, then knead the dough to evacuate the gas.

6: Sprinkle dry flour on the board. Roll the dough into a long strip, then divide into small dosages of about 50g each, press the dosages flat, and roll them out thinly with a rolling pin (about 0.5cm thick).

7: Take the extra mashed purple potatoes you used to make the dough, and pack them into the buns, about 30-50 grams each.

8, will do a good job of the bun embryo code in the steamer, keep a certain distance, cover the lid, wake up again for 10 minutes, and then put the steamer on the steamer on high heat steam for 10 minutes, turn off the heat and simmer for 5 minutes.