Purple Rose Bun

Purple Rose Bun

1. The purple sweet potato is steamed and pressed into a puree with a spoon.

2. The yeast is dissolved in warm water, white sugar purple potato is added to the flour, the yeast water is slowly added to the flour, kneaded into a smooth dough, covered with a cloth and fermented at room temperature until it is twice the original size.

3. For the fermented dough, dip your fingers in a little dry powder and poke a hole. The hole will be ready without shrinking or collapsing.

4. The fermented dough is removed from the air and kneaded again to the size of the original dough.

5. Knead the dough into a cylindrical shape and cut into small pieces with a rubber spatula.

6. Roll the agent into a circle.

7. Fold up 3 round dough sheets, each on 3/4 of the next sheet, then take a small amount of dough and roll it into a cylinder, and place it on the edge of the top sheet.

8. Roll up from below.

9. Use a scraper to cut in the middle.

10. The purple rose is ready.

11. Put the rose bun embryo in a steamer, then put it in a pot with cold water, and ferment it for a second time to 1.5 times its original size, about 15-20 minutes.

12. Bring to a high heat, turn to medium heat, steam for 12 minutes, turn off the heat and simmer for 2, 3 minutes before opening the lid.