1. Wash the purple sweet potato squash, peel it, and steam it for 10-15 minutes. The time depends on the size of the cut, and the chopsticks can be pierced through. Note: Pumpkins produce water, so a small amount is enough.
2. Pour the flour into a larger pot, take out the purple potato and pumpkin pot while it is hot and press it into purple potato puree and pumpkin puree.
3. Sprinkle the yeast powder directly into the flour, mix well, and divide into four portions. Add purple potato puree and pumpkin puree to two parts of flour, and mix the noodles with warm milk (heated in a microwave oven); use a juicer to squeeze or smash a small amount of spinach, and then mix the noodles with spinach juice. The last portion of white noodles can be mixed with a little milk powder. For those who like the sweetness of milk, you can use warm water to dissolve the yeast, and add condensed milk and a small amount of sugar when making the dough.
4. After mixing the noodles separately, put the noodles in a pot (note: use plastic wrap or a fresh-keeping bag to separate), or put them in several small pots to make the noodles. Fermentation at room temperature for about an hour. Put it in warm water to accelerate the fermentation. When the dough is nearly twice the original size, you can start kneading the dough.
5. Roll out the dough for the two-color small steamed buns, overlap them as shown in the figure, and then roll them up along the edges.
6. After rolling tightly, remove the excess parts at both ends, and cut the dough with a cross knife.
7. Add cold water to the pot, put the cut dough into the steamer (steamer is the same), cover the lid and continue to wake up for about 5 minutes, turn on the fire, boil and steam for 10-15 minutes, turn off the fire, after 3-5 minutes Lift the lid of the steamer.
8. Three-color steamed buns have three layers of skins superimposed.
9. The small leaves of eggplant and pumpkin, take the spinach noodles, and use them as you like. Note that when the leaves are spliced up, a small amount of water is attached to the bottom of the leaves, which is easy to stick. Knead the pumpkin into a round dough. When the leaves are stained, press down accordingly to flatten the round dough, and finally use a knife to gently press the pumpkin lines in the up and down direction.
10. The steamed buns are very bright in color, and they smell of faint vegetable fragrance.
