Purple Sweet Potato Mantou

Purple Sweet Potato Mantou

1. Knead flour and yeast with appropriate amount of warm water to form a smooth and soft dough and ferment to more than twice its size. .

2. The steamed purple sweet potato is peeled and pressed into a puree, and hand-rolled into about 30 grams each

3. Exhaust the fermented dough and knead it evenly. Divide it into about 50 grams each and gently squeeze it by hand, and arrange it by hand to form a dough with a thick middle and a thin edge.

4. Put in the purple potato stuffing ball.

5. Push up gently and close your mouth with a tiger's mouth.

6. Close the mouth down, proof until it is slightly puffy, and steam on the steamer for about a minute.

Tips:

The steamed buns should be simmered for five minutes before boiling to avoid shrinking.