Purple Potato Coconut Flower Roll
1.
Mix flour and yeast powder, slowly pour in warm water, while pouring, stir with chopsticks to form a flocculent.
2.
Knead the dough until the surface is smooth, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size.
3.
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.
4.
Knead the fermented dough until the surface is smooth.
5.
Roll the dough into a large piece, spread the purple sweet potato and coconut paste evenly, and roll it up.
6.
Press the joint underneath and cut into small sections.
7.
Put it in a steamer with a cloth, with a space in between, because it will become bigger when steaming. Proof for the second time for 20 minutes (adjust the proofing time according to the temperature) to double the size.
8.
Bring water to a boil on high heat, steam on medium heat for about 15 minutes, turn off the heat, simmer for 5 minutes, then remove the lid.
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.
