2. Soak the yeast in warm water, pour it into the flour bit by bit, and stir it into cotton wool with chopsticks.
3. Knead the flour into a ball and put it in a warm place to ferment for one hour.
4. Peel the purple potato, wash it, cut it into pieces, and steam it in a steamer for 15 minutes.
5. Mash the purple potato with a spoon, add sugar and stir well.
6. Raise the side of your face with your hand, and it will ferment if there are obvious silk nests (you can also press a hole in your face with your finger, which means it will ferment without retracting).
7. Knead the noodles for a while, then knead them into long strips and cut them into dough of the same size with a knife.
8. Roll the dough into a circle, take a dough and add a proper amount of purple potato stuffing.
9. Wrap it like a steamed stuffed bun, put it down, adjust its shape, and so do the rest.
10, brush a layer of oil on the steamer, and put the steamed bread in for secondary fermentation 15 minutes. At this time, the rice cooker boils water.
1 1. After the second fermentation, the water also boiled. Put the steamer in the pot and steam for 20 minutes. Turn off the power and don't open the lid for 5 minutes.