1. Pour in the caster sugar.
2. Add 220 hot water to melt the sugar.
3. When the sugar water is warm. When it is not hot, put it in the yeast to melt
4. Pour the flour.
5. Use a chef's machine to mix and knead. Mantou requires 3 light instantly. You can also knead it to 3 light by hand.
6. Kneaded dough
7. Divide into 3 pieces.
8. Press one piece first. Pack the other two bags. You can also roll it by hand. Just roll it out.
9. Press several times. Just smooth.
10. Spread the purple sweet potato filling.
11. Roll up. Pinch tighter.
12. Just cut into pieces.
13. The same goes for other doughs. Roll out and spread the stuffing. Roll up and cut immediately.
14. The same goes for other doughs. Roll out and spread the stuffing. Roll up and cut immediately.
15. Fermentation after shaping. It's about an hour. To judge the degree of fermentation, poke it with your fingernail when the fermentation is about the same. If there is no rebound, it will be fermented. It can be steamed.
16. Put hot water on the pot. Steam for 15-20 minutes. Do not remove the lid immediately after steaming. Let it rest for 5 minutes before uncovering.
17. Steamed buns.
18. Steamed buns.
Tips:Use the one-time fermentation method. Time will be much faster. How to judge that a fermentation is done. Poke your nails on the side. If it doesn't shrink, it will be fermented.
