200g plain flour, 15g sugar or honey, 10g purple potato/pumpkin/spinach powder, 3g yeast, 3g milk(or)

200g plain flour, 15g sugar or honey, 100g purple potato/pumpkin/spinach puree, 15g milk powder, 3g yeast

Tips:

What to do? p>130g plain flour, 70g rye flour, 15g sugar or honey, 3g yeast, milk

Tips:

1, try to melt the yeast in warm water before mixing with the flour, the fermentation will be more even and the result will be better.

2, spinach juice with a little baking soda, stirring evenly in the pasta, spinach juice encountered alkali will not be so serious discoloration.

3, in and purple potato noodles, add a few drops of lemon juice or white vinegar to the water, purple potatoes are purple when encountered with acid, to prevent discoloration after steaming, steamed buns inside the sugar, so when you eat will not have a sour taste.

4, steamed buns after shaping must be the second wake up, the second wake up steamed out of the particularly soft.