1. Purple glutinous rice, half of the rice, cooked into soft rice
2. Add appropriate amount of sugar and condensed milk and mix well
3. Let cool for later
4. 500 grams of flour, add 260 grams of water, 5 grams of semi-dry yeast powder, knead into a smooth dough
5. Sealed and fermented to 2 times larger
6. Knead the made dough to exhaust air, knead into long strips and cut into small dough
7. Pack the purple rice filling
8. Close the mouth and squeeze, the smooth side up
9. 15 minutes for second proofing
10. In a pot on cold water, boil and steam for 15 minutes.
Tips:Steamed buns are slightly different from steamed buns, they are not as soft as steamed buns.
The purple rice should be softer.
