1. Add flour, milk, honey, sugar, and yeast to make a three-gloss dough. Cover it with plastic wrap and place it in a warm and humid place for natural fermentation. When the dough rises to twice its original size, take out the dough, knead it to expel the air, and let it rest and relax for later use.
2. The purple sweet potato is steamed and mashed, the flour is added with purple sweet potato mash, honey, sugar, and yeast to make a three-light dough. Cover with plastic wrap and put it in a warm and humid place for natural fermentation. When the dough rises to twice its original size, take out the dough. Knead out the air, let it rest and relax for later use.
3. Divide the dough into small doses.
4. Roll the garden leather.
5. One of the garden skins is folded twice into a quarter fan shape.
6. Cut a quarter of a sector at right angles.
7. Cut off the right angles.
8. turn on.
9. The two garden skins are superimposed, and the ones without corners are placed on top.
10. Mung bean paste made with mung beans, sugar and honey.
11. Pack the mung bean paste first.
12. Two pieces of dough are taken together to make a bun.
13. The first bun wrapped.
14. Turn the buns 180 degrees.
15. Peel the cut corners of the bun skin.
16. Peel off completely.
17. Sauerkraut stuffing made with sauerkraut, carrots, tofu and green onions.
18. Fill in the sauerkraut filling.
19. Wrap into buns.
20. The two stacked buns are packed, and the same method can also be wrapped into two-color buns stacked together.
21. The wrapped buns are kept warm for 20 minutes, and the pan is heated up. After a low heat for 10 minutes, the steamed buns can be steamed for 15 minutes.
22. The finished product, cut open.
23. Two-color double stuffing buns.
