1. Steam the purple sweet potato until soft, knead until soft, let cool, mix with flour, baking powder (stir with warm water), and white sugar, and knead into dough. Note: Purple sweet potato itself has moisture, add it little by little when kneading the dough, don’t add too much.

2. When the dough is no longer sticky to your hands and does not stick to the pot, let it rest and ferment until it doubles in size. It will take about 1 hour, and you can cover it with a wet towel.

3. Roll out the dumpling skin into 5 round pieces and arrange them as shown in the figure. The skin thickness is 3~5 mm, and the edges can be slightly thinner. Use chopsticks to make a mark in the middle.

4. Wrap a small olive-shaped strip in the middle to make a stamen and roll it up.

5. Then cut it in the middle and arrange it to get two roses. You can place a piece of king oyster mushroom underneath.

6. When placing the dish, try to open it as much as possible because it will expand during steaming.

7. Steamed.

Don’t worry, the colors are all natural purple sweet potato and pumpkin.

The next Chinese New Year flower steamed buns are here~

Tools needed to steam steamed buns 1. A chopstick 2. A new comb 3. A small spoon

By the way, the small bowl contains the stuffing for the steamed buns. Heat some yellow noodles with oil and add sugar or salt inside as you wish.

1. Knead the dough and knead the buns.

2. Knead and flatten the filling.

3. Wrap it up and leave a 1.5 cm edge and pinch it tightly.

4. Use chopsticks to help press the edges, and use a comb to press out the pattern.

5. Pull the corner of the noodles and fold the chopsticks to press the edges. Bring the two sides of the dough together toward the middle, put the corner pulled by your right hand into the middle, shape it into a bird head, and add two red beans as eyes.

6. Pinch the bottom edge of the steamed bun thinly, and then use a small spoon to press out the lace.

It’s done.