Flower Buns

Flower Buns

1. The purple sweet potato is steamed and peeled.

2. Weigh a portion of the purple sweet potato and knead it together with the purple dough material, making the dough harder.

3. The white dough is also kneaded and it starts to ferment. It doesn't matter if the dough is rough, you can knead it when it ferments.

4. Knead the fermented dough for a while, and knead it into a smoother dough.

5. Take some purple and white dough separately, roll them into pieces, use tools to carve out white and purple flowers, and set aside.

6. Divide the remaining purple and white dough into two equal portions.

7. Roll out four pieces of dough separately into thick slices. Put purple flowers on one of the white sheets and white flowers on one of the purple sheets.

8. Roll it with a rolling pin to make the flowers fully adhere to the dough. When rolling, apply force evenly, and don't deform the flower.
Purple flowers on white.

9. White flowers on purple background.

10. The flower is facing down, and a piece of dough of the same color as the flower is stacked on top and rolled up.

11. Cut the steamed buns into evenly-sized knives.

12. Put gauze on the steamer and put the embryos of steamed buns. After proofing for 20 minutes, steam for 15 minutes after steaming.

Tips:

1. The steaming time is adjusted according to the size of the steamed bun.
2. After the purple potato is steamed, there is no need to crush it separately, and the kneading process will be very delicate and even.
3. The dough has to be harder, so that the shape of the steamed bun will be firm and beautiful. If it is too soft, it will easily deform.