1. Wash the purple potatoes, cook them in a pressure cooker, peel them, put them in a fresh-keeping bag, and press them into delicate mashed potatoes with a rolling pin.
2. Mix the flour in material A with the yeast powder, add the purple potato mash, knead by hand while adding, knead as evenly as possible, add an appropriate amount of warm water, knead into a smooth dough.
3. Mix the flour and yeast powder in material B, slowly pour in warm water, stir with chopsticks while pouring, and knead the dough until the surface is smooth.
4. After kneading the two colors of dough, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size.
5. Dip your index finger with flour and poke a hole in the middle. The hole does not collapse or shrink, or you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
6. Knead the fermented dough until the surface is smooth, and there are no obvious bubbles in the cut surface of the cut dough.
7. After the dough is vented, divide it into 5 equal parts, cover with plastic wrap and relax for 15-20 minutes.
8. Roll the dough into a circle with a diameter of about 20cm.
9. Put the dough pieces on a baking tarp for easy movement. Spread a layer of purple sweet potato and coconut filling evenly on the first piece of dough, and then spread the second piece of dough. The operation method of the second, third, and fourth dough pieces is the same as that of the first piece. Do not put filling on the fifth piece of dough. .
10. First use a spatula to gently carve out 8 equal parts of the stamp on the dough, and then cut the lines, without cutting the middle.
11. Twist the two adjacent pieces in pairs.
12. The two pieces are twisted in pairs to form a flower roll.
13. Put a small flower as the stamen in the middle of the roll, put the blank into the steamer, let it stand for 20 minutes, boil the water on high heat, steam on medium heat for 15 minutes, turn off the heat, simmer for 5 minutes before removing the lid .
14. Finished picture.
15. Finished picture.
Tips:1. In a pot under cold water, keep the water on medium heat and steam for about 15 minutes after the water is boiled.
2. After steaming, simmer for 5 minutes before removing the lid, and be careful not to drip the water on the noodles when opening the lid.
3. The dough must be kneaded until the surface is smooth before or after fermentation, so that a smooth surface can be made.
