1. 100 grams of steamed sweet potato mash, add 20 grams of white sugar, and stir well.
2. Add 200 grams of flour and 3 grams of yeast.
3. Add some water while kneading, knead it into a smooth dough (knead a hundred times).
4. Cover with wrung out wet gauze and ferment 2 times the size.
5. The fermented dough is pressed and exhausted (knead 50 times), divided into small doughs and rounded.
6. Half of the rounded dough is rolled into the size of a dumpling wrapper.
7. Cut up, down, left, and right. Cut to the end.
8. Put on the small round dough.
9. The opposing dough pieces are closed, and the middle is glued tightly.
10. The small noodles are glued tightly to form 2 flowers.
11. Make another diagonal dough sheet in the same way (be sure to pinch it firmly, otherwise it will loosen during fermentation and it will be unsightly)
12. A flower bun is ready.
13. Continue to make other flower steamed buns and put them in the oiled steamer.
14. Leave it to ferment twice the size.
15. Steam on high heat for 15 minutes, stuffing for 5 minutes.
