Coconut Sticks Buns
1.
Prepare the required ingredients
2.
The purple potato is peeled and cut into pieces and steamed in a steamer, then the purple potato mash is pressed out of the net
3.
All the dough materials are divided into two, one of which is added with purple cooked mud, and knead into two moderately hard doughs respectively (set aside for fermentation, and then make the filling part first)
4.
Put all the required materials in a bowl
5.
Put it in a pot and heat it over water, stir a few times in the middle until there are lumps (about 10 minutes), and then quickly stir evenly into a paste.
6.
It looks like after mixing, set aside for later use
7.
Leave the dough at room temperature to ferment to double the size, then remove the dough
8.
Roll out the dough into rectangles separately
9.
Overlap the two colors of dough
10.
Roll up from bottom to top
11.
Use a knife to cut into 10 evenly sized portions
12.
Sprinkle a little flour on the panel, take one of the agents and place it horizontally, then roll it into a round dough with a rolling pin
13.
Put the blended filling in the middle
14.
Tighten the bottom
15.
Place the buns on the panel and arrange the wrapped buns by hand, and make the rest of the buns in turn
16.
Put cold water into the pot, let the steamed buns wake up for another 20 minutes, turn on high heat, then boil for 5-6 minutes, turn off the heat for 3 minutes, then open the lid, and finally insert the bamboo skewers.
