1. First make white dough: prepare a portion of flour, add a spoonful of sugar, and then dissolve an appropriate amount of yeast in warm water (about 30 degrees), pour it into the flour, and form a smooth white dough, and leave it in a warm place to ferment.
2. To make purple dough: prepare another portion of flour and add a spoonful of sugar. Heat the water for soaking the black rice (the black rice should be washed beforehand and then soaked), and cool to 30 degrees. When it doesn't feel hot, pour it into the flour to form a smooth purple dough, and leave it to ferment in a warm place.
3. After the dough in 1 is fermented to twice its size, knead it into a smooth dough and roll it into the shape shown in the figure.
4. After fermenting the dough in 2 to twice its size, knead it into smooth dough and roll it into the shape shown in the figure.
5. Place the rolled purple thick dough sheet on top of the white, and roll it out a few more times.
6. Roll up as shown.
7. Cut into dough.
8. Roll it out a few times until the bun has the right thickness.
9. Wrap your favorite fillings (I wrap cabbage and egg fillings, and I like vegetarian ones).
10. Wrapped into a small bun.
11. Put it in a steamer, steam for 20 minutes, turn off the heat and let it sit for 3 minutes and open the lid.
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