How to make tender corn dregs, purple sweet potato and rose flower steamed buns

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  1. Soak the yeast in warm corn water for 10 minutes.

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  2. Pour 100 grams of flour into the corn residue and add a small spoon Pour the sugar and 1/3 of the yeast water into it and knead it into a smooth dough and set it aside to ferment.

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  3. Steam the purple sweet potato and press it into a puree, add the remaining sugar.Mix the flour and yeast water evenly and knead it into a ball.Let it ferment until it doubles in size.Poke a hole with your finger.If it does not shrink back and there are honeycomb holes, it will be good.

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  4. Take out the white dough and let it rest for another 10 minutes.

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  5.Purple sweet potato dough is also deflated and let rest for 10 minutes.

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  6.Then roll the white dough and purple sweet potato dough into long strips, pull Form into knots, sprinkle with some thin flour to avoid sticking, and roll into a slightly thin cake shape.In addition, twist two thin strips of white and purple sweet potatoes.Arrange five pieces of pancake skin in a staggered shape, place a thin strip on the edge of the dough sheet, wrap the thin noodles and wrap them up.Cut it in the middle with a knife and arrange the petals to create a rose shape.

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  7. Finish the dough.You can match the colors as you like,

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  8.Finished product.