1. Yellow dough: 50g sweet potato, 50g flour, 1g yeast, 10g white sugar.
2. Knead into a smooth dough.
3. White dough: 50g water, 100g flour, 1g yeast, 10g white sugar.
4. The white is also kneaded into a smooth dough.
5. Cover with wrung out wet gauze and ferment 2 times the size.
6. Take an appropriate amount of the two kinds of dough and knead.
7. Brush oil on the chopping board, and oil on the dough, and press flat (brush oil to prevent sticking)
8. Cut into "米" shape, 8 pieces each.
9. First take a small piece, align the tip to the center, and superimpose the two colors.
10. Stack 4 pieces on both sides, each color faces one side.
11. Stand up and squeeze the ends.
12. Pull it a bit, and the tails stick together.
13. Flatten the bottom.
14. Put the finished product in a steamer with oil.
15. Leave it to ferment twice the size.
16. Steam on high heat for 12 minutes, stuffing for 5 minutes.
