Ingredients
Flour ( 500 grams ) | Yeast ( 3g ) |
Baking powder ( 3g ) | Warm water ( 300g ) |
White sugar ( 20 grams ) | Cocoa powder ( 20g ) |
Purple sweet potato filling (appropriate amount) |
1.Prepare and weigh the ingredients.
2.Except cocoa powder, pour all the other ingredients into a mixing bowl and knead into a smooth dough.
3. Divide the dough into two.
4.Add cocoa powder half way.
5.Knead into two smooth doughs and rest for 10 minutes.
6. Roll each into a pie crust.
7.Cut into long strips
8. Shape into long strips.
9. Do 4 steps in one circle, then turn back and repeat, pressing the bottom with the top.3 laps in total.
10.Pinch the fourth circle two by two
11.Remove the excess.
12.Put in purple sweet potato filling.There is a recipe for purple sweet potato filling on my homepage for your reference.
13. Close.
14. Turn over and the beautiful hydrangea bag is ready.
15.Put it in the steamer and let it rise to 30 to 45 degrees, depending on the room temperature.Times are different.After steaming over high heat until steaming, timer for 10 minutes, turn off the heat and simmer for another 3 minutes before opening the pot.
16.Finished product picture 1
17.Picture 2 of the finished product.
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