1 First cook the purple sweet potato, press it into a puree, and let it cool.
2 Melt the yeast completely with warm water, beat into the flour, pour in the cooked and cooled purple potato puree, and form a dough. Put the dough in a warm place and let it grow for about 2 hours
3 Put the prepared dough on the chopping board and knead, vent the air; first cut out 5 small doses, the size is a circle larger than the dumplings, one of which is slightly smaller
4 Dry 4 of the small doses into a round piece of about 0.3CM and a diameter of about 10CM. Put the 4 disks on top of the other small pieces and roll it into a rugby ball shape, serving as the center of the flower.
5 Use chopsticks to press a center line in the center of the wafer, and then just put the olive-shaped dough on the bottom sheet, start to wrap the olive-shaped dough and roll it up, rolling all the dough pieces all the way, and then pinch it toward the center with your fingers Rotate the lemon to the left and right, and put it down.
6 Put the finished Hanamaki in the steaming pot, cover the lid, turn on high heat after 10 minutes, and turn off the heat 10 minutes after boiling.
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