How to make corn and purple sweet potato buns

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  1. Peel and slice the pumpkin, steam it until soft and mash it into a puree.Add sugar and yeast and mix evenly.Then add flour and knead until the dough is smooth and does not stick to your hands.Let rise until doubled in size.

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  2. Blanch the spinach, add a little water and a little edible alkali, beat into spinach juice, add Stir the white sugar and yeast evenly, then add flour and knead until the dough is smooth and does not stick to your hands, and rises until doubled in size.

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  3. Knead the risen spinach dough until it is deflated and kneaded again until smooth.

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  4. Roll it into a 3mm thick piece, cross it with a round-mouthed cup, and press Oblong oval shape.

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  5. Use a bamboo stick to press out marks for decoration.You can also use chopsticks or the back of a knife.Comb can be used.

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  6.Knead the proofed pumpkin dough again and deflate it until smooth, divide into Uniformly sized portions, approximately 40 grams each.

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  7.Press into a round cake, wrap it with purple sweet potato filling, and use the tiger's mouth to close the mouth p>

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  8. Roll into a cone shape about the width of your palm.

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  9.Use a comb to press out the grid

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  10.Attach the spinach leaves

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  11.Cover with a damp cloth and let rise until 1.5 times in size, about 30 minutes.

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  12. Put it in the steamer and steam it over high heat until steaming, then time it for 10 minutes, then turn off the heat Simmer for another 3 minutes and serve.

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  13.Finished product picture