1. Divide the purple sweet potato noodles into small doughs of 30g each.
2. Rub into long strips.
3. There are 4 pieces in one piece, arranged in a tic-tac-toe shape, and one piece is pressed against each other.
4. Press one by one clockwise and knit one circle.
5. Knit one more counterclockwise. Loop back and forth in turn until the compilation is complete.
6. Pinch a piece of the tail by hand.
7. Tuck the tail into the middle of the hydrangea to make it firmer. Put it in a warm place for a second fermentation for 15 minutes.
8. Boil water in the pot, put the steamed buns into the pot, turn off the heat for 15 minutes, and let the steamed out for 3 minutes.
9. Hydrangea buns are ready.
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