Cooking Steps

1. 

   Step1:About 100g purple sweet potato. Wash and steam. Peel and take 50g purple sweet potato. Mash. Add milk and stir evenly. Mash the purple sweet potato as fine as possible.

2. 

   Step2:Add low gluten powder, yeast, fine sugar and corn oil into purple sweet potato puree, stir into flour flocs, and transfer to the chopping board for kneading.

3. 

   Step3:Use the method of rubbing clothes. Knead the dough from dry and hard to smooth and soft. It's slightly sticky. Knead the dough round and cover with plastic film to wake up.

4. 

   Step4:Also knead the dough and wake up. Wake up time is about 30 minutes.

5. 

   Step5:Let's exhaust the fresh purple potato dough first. Try to knead it until there are no pores. Roll the dough round and flat. Roll it out from the middle with a rolling pin. Rotate it 90 degrees. Roll it out in a cross with the first time.

6. 

   Step6:Roll out the remaining four corners with a rolling pin, as shown in the figure. Roll the dough into a rectangle.

7. 

   Step7:Finally roll the dough into a piece about 2mm thick. Set aside.

8. 

   Step8:Also roll the white dough into the same size as the purple potato dough.

9. 

   Step9:Poke some small circles orderly with a round mouth at one end of the white face piece. Pick out the small circles. (if you want to make small steamed bread, poke a small circle at the long end. If you want to make large steamed bread, poke a small circle at the short end.

10. 

    Step10:After poke, brush a thin layer of milk on the dough. This is good for the adhesion of the two dough pieces. It will not be loose when rolling.

11. 

    Step11:Cover the purple potato dough on the white one (it's better to roll the purple potato dough again. Roll off some bubbles). Leave a little white one at the end without holes.

12. 

    Step12:Cut the edges and corners in order. Roll the remaining white noodles onto the purple potato noodles. Roll up the two noodles in the right way. Pay attention to even force during the rolling process.

13. 

    Step13:Roll it up and make it even.

14. 

    Step14:Cut the pieces with a sharp knife. Tidy them up. Don't cut them too thin. Otherwise, they may turn aside when they wake up or steam. In the steamer. Wake up for about 30 minutes. Fermentation to 1.5 times the original.

15. 

    Step15:Steam over medium heat for 12 minutes. Turn off the heat and simmer for another 5 minutes before opening the lid.

16. 

    Step16:Is it beautiful? The threads rolled out by the same thickness of purple and white face are good-looking. Also, when two pieces are glued together, a little white piece should be left to roll onto the purple skin first. In this way, the effect of purple white cross can be formed.

17. 

    Step17:The purple of steamed bread is related to the color of purple potat