1. The purple sweet potato and pumpkin are peeled and cut into pieces and steamed for half an hour, and each is put in a basin and crushed into a puree, as shown in the picture. . . To start kneading the noodles, use hot milk to pour the yeast into 4g of purple potato mash, beat two eggs and mix with the purple potato mash, knead the dough by hand for at least half an hour, then cover with plastic wrap and place it in a warm room for 2 times to ferment To 3 times the size...Put the pumpkin noodles with 4g baking powder, beat 2 eggs and mix with the pumpkin puree, knead the noodles by hand for at least half an hour, then cover with plastic wrap and place in a warm room for fermentation. . . .
2. The fermented noodles should be rolled into a large cake crust with a thickness of 0.4cm, and the round crusts are pressed sequentially on the noodles with a mold (the glass water cup I use). The same goes for pumpkin rolls
3. The edges are thin. Stack them together, and use chopsticks to make a mark on the center line. (Too hurried, I forgot to press the thread with chopsticks)
4. Put Huaxin at the bottom, and then roll up from bottom to top.
5. With the incision facing down, you can also use a thinner spoon to reshape the lace. The petals will look better if they face outward...
6. Put it in the steamer to wake up for half an hour, and then steam for half an hour, then you can get out of the pot...
Tips:Prepare ingredients: I make a large amount, and friends who try for the first time can reduce the amount. . . The purple sweet potato is thicker just after steaming. Be sure to knead the noodles for a while. Add 3 or 4 times the amount of the purple sweet potato material, otherwise the steamed purple sweet potato rolls will be a bit thin. . . The petals will collapse. . .
