1. Dissolve the yeast powder in warm water, pour it into the flour, purple potato powder, white sugar, and milk powder mixture.
2. Use chopsticks to stir evenly into cotton wool.
3. Knead the dough with your hands and knead it into a smooth purple dough.
4. Knead the green dough in the same way.
5. Cover the kneaded dough and ferment to double its size.
6. When the dough rises, knead the purple potato filling into small balls for later use.
7. Take out the purple dough and knead it for air, then divide it into six small doughs of about 50 grams.
8. Take a small dough and roll it into a round embryo, wrap it with purple sweet potato filling, knead round and inverted, and serve as a mangosteen bun.
9. After wrapping the mangosteen bag, take out the green dough and knead it to exhaust air, roll it into thin slices, and press out six flower shapes with a mold.
10. Glue the green flower piece to the mangosteen bag, then use chopsticks to press a small groove in the flower center, roll the green dough into thin strips, cut into small pieces and stick it into the groove.
11. Put the prepared mangosteen buns in a steamer for 20 minutes, then cool the water in a pot, boil water over high heat, and steam for 20 minutes on medium heat.
12. After steaming and turning off the heat, do not open the lid immediately. Wait five minutes before opening the lid. The cute mangosteen buns can be eaten!
Tips:The approximate proportions of the various materials are as follows, which can be slightly increased or decreased according to your preference or actual situation.
1. The ratio of flour to yeast powder is 100:1
2. The ratio of flour to water is 2:1
3. The ratio of flour to milk powder is 10:1
4. The ratio of flour to white sugar is 10:1
5. The ratio of flour to purple sweet potato powder is 10:1
