1. Raw material diagram.
2. Steam the pumpkin and purple sweet potato for 20 minutes. Take out and pour distilled water, let cool for later use.
3. Warm the milk to melt the yeast. Divide into four parts.
4. Add one portion of milk to the crushed pumpkin. In the same way, add one part of purple sweet potato.
5. Add the pumpkin and purple sweet potato separately and knead them with flour. Knead the white flour with a portion of milk and warm water, and knead 1 spoon of green tea powder with warm water of white flour and milk. Ferment in a warm place.
6. The four types of dough that are twice as large as the fermentation are kneaded back to the original state and exhausted.
7. Roll them into pieces separately and build them up according to your favorite collocation.
8. Roll into a drum and roll a few times.
9. Cut into even bun skins.
10. Take a piece and roll it into a bun skin.
11. Wrap meat in. Pinch into a bun.
12. The prepared buns are placed in a warm place for secondary fermentation.
13. The leftover scraps made a few steamed buns, flowers, and butterflies.
14. Steam on the pot for 20-25 minutes. Steamed buns should be steamed for a while. Don't open the lid of the steamed buns, wait three to five minutes.
Tips:Step 14 looks gray because it is too late after steaming. With pumpkin and purple sweet potato, the color will not be much different, but I sadly put yellow and green together. It doesn't look so good. If it is separated in the middle, it should look good.
After the pumpkin is steamed, the distilled water inside must be poured out. And the pumpkin is very sticky, don't add water. Half a small pumpkin is already made so much, so it is recommended to use a quarter of a small pumpkin.
