1. Peel and cut purple potatoes into cubes and steam them, then sieve or knead them into purple potato puree and set aside. The first thing you need to do is to add water to the flour and baking powder and knead it.

2, roll out the white dough and add purple potato sugar on top.

3: Spread the purple potato puree evenly on the crust.

4: Roll the crust tightly from right to left.

5: Roll up the rolled up pastry and cut it into 50g rolls with a knife.

6, cutter face up, 30 minutes in the summer, 45 minutes in the winter, after the water boiled and steamed for 10 minutes can be.