Purple sweet potato and chrysanthemum buns

Overview

I saw the nourishing chrysanthemum buns and black rice chrysanthemum buns made by Shi Xin and Luo Yu Wu Sheng. They were so beautifully made. I felt itchy in my heart. I thought I would try to squeeze them someday. I had time to make them today

Tags

• staple food
• home cooking
• flour
• purple sweet potato
• wolfberry
• yeast
• bean paste
• water

Ingredients

Steps

1. 1 Mix flour, yeast and water and ferment

   

2. 2 The filling uses purple sweet potato and bean paste (purple sweet potato filling alone tastes very light, and it will taste better if you add an appropriate amount of butter, condensed milk, and sugar. From a health perspective, I happened to have ready-made bean paste filling at home, so I simply mixed it together)

   

3. 3 Steam the purple sweet potato slices for about 20 minutes

   

4. 4 Steamed purple sweet potato

   

5. 5 Mash the steamed purple sweet potato into puree. This step will be slower and more careful. Mash it as finely as possible, so that the taste will be better

   

6. 6 Mix purple sweet potato puree and bean paste

   

7. 7 Roll into balls of purple sweet potato paste

   

8. 8 Shape into balls of purple sweet potato paste and set aside

   

9. 9 Cut the fermented dough into small pieces. I made exactly 20 pieces

   

10. 10 Roll out Xiaoji Zi into a dough piece and draw a rice ball without cutting it in the middle

    

11. 11 Pinch the two ends of the dough together

    

12. 12 Add the previously prepared purple sweet potato paste filling in the middle

    

13. 13 Use a brush to apply a layer of water on the pinched petals. This will facilitate the adhesion of the petals during the steaming process, and the steamed flower shape will look better

    

14. 14 Squeeze it tightly and let it rest for 15 minutes (second fermentation)

    

15. 15 Steam for 15 minutes

    

16. 16 All completed