1. Purple sweet potato is steamed, peeled and pressed into puree
2. 2 grams of yeast is dissolved in 30 degrees warm water, and let stand for 10 minutes
3. Put 30 grams of water, 150 grams of flour, 140 grams of purple potato mash, and yeast into the bread bucket
4. Select IMIX program to start kneading
5. Knead until the surface is smooth and stop, take out the dough and cover with plastic wrap for later use
6. Put 100 grams of water, 200 grams of flour, 2 grams of yeast, and 10 grams of sugar into the bread bucket
7. Still choose the IMIX program to knead into a smooth dough, take it out and let stand for 5 minutes
8. Knead the two doughs separately
9. Roll out into rectangular flakes, with white on the bottom and purple on the top, stacked on top of each other
10. Roll it from top to bottom, knead evenly
11. Use a knife to cut into the same size agent, the width is 1.5cm, two into a set. One part of it is cut into 4cm width and fermented and steamed directly, which is the two-color Hanamaki.
12. The two 1.5cm wide are placed opposite each other, with the end facing upwards, revealing a part
13. Use chopsticks at a lower position to make the two dough sticks together
14. The butterfly shape is ready
15. Put them in a cage with paper, leaving a distance between each other
16. In a 30-degree warm water pot, ferment to double the size Turn on the fire, keep the water on for 15 minutes, turn off the fire for two minutes and then slowly open the lid
Tips:The water absorption of flour is different, and the water content of purple sweet potato is also different. The water content can be adjusted appropriately
