1. Peel the steamed purple sweet potato and put it in a mixing cup;
2. Put an appropriate amount of milk (in the formula) and beat into a fine puree;
3. Put the mashed purple potato puree, yeast, and milk in the flour. Try to put the milk into a dough with moderate hardness, put it in a basin, and ferment in a warm place;
4. The fermented dough has been sent to a full bowl;
5. Pull open the dough, you can see all the pores;
6. Take out the dough to the chopping board, knead the dough vigorously until it is smooth and without pores; take a piece of dough and knead it into a long strip;
7. Cut into tablets, the size according to your preference;
8. Roll it into a skin, like a dumpling skin, spread 5 sheets diagonally together;
9. Roll up 5 sheets of skin;
10. Cut in the middle
11. Stand up the dough, arrange the petals, it is a rose;
12. Put corn husks under the dough, put it in a steamer, and let it stand for 10 minutes;
13. After proofing, put the pot on low heat, turn to medium heat after boiling, and steam for 15 minutes.
Tips:The amount of purple sweet potato is added according to your preference, and the amount of milk is increased or decreased according to the softness and hardness of the dough. The steamed bun can be opened immediately, or it can be opened for a while (about one minute).
