How to make purple sweet potato and rose steamed buns

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  1.Crush the steamed purple sweet potato into puree and put it in a pot

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  2.Put the flour, yeast, and water into a basin and mix with the purple sweet potato puree to form a dough.As shown below

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  3.Knead the dough into dough

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  4. Ferment until doubled in size

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  5. Take it out from the basin and put it on the silicone pad to knead to exhaust.Knead as much as possible so that the rose dough will be smooth

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  6.Put the air into the ingredients

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  7. After dividing each large dough into 5 small doughs of equal weight, each small dough is about 11 grams, leaving one to make rose stamens, and I have squeezed one of the large doughs.Two roses were made.The last dough was missing, so it was divided into 4 small doughs

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  8.Roll out the 5 small rolls into equal-sized dough pieces like dumpling wrappers and stack them one by one.Place the stamens on the first piece of dough toward the side

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  9.Use chopsticks to press in the middle

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  10.Roll up the dough from the side direction

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  11.Roll it up and cut a squeeze in the middle to get two roses

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  12.Use a stainless steel spoon handle to gently push the dough out so that the flower pieces are clearer

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  13.Make the dough into all the roses in turn

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  14.Put water in the steamer Apply salad oil on the steamer, cover the lid and heat the steamer over low heat for secondary fermentation

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  15. After the fermentation is completed, steam over high heat, then change to medium heat and steam for about 10 minutes.Do not open the lid and simmer for 5 minutes before removing the pot.The picture below is the finished product after steaming and simmering for 5 minutes before opening the lid.

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  16.Finished product loading

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  17. Here’s another posed photo, hehe!