Purple sweet potato two-color steamed buns

Overview

How to cook Purple sweet potato two-color steamed buns at home

Wash and cook the purple sweet potatoes, let them cool and then peel them (you can also peel them, cut them into thin slices and steam them)
Sieve it into puree (this will make the steamed buns more delicate)
Take 100 grams of purple sweet potato puree, 150 grams of all-purpose flour, 1.5 grams of yeast, and 65 grams of water. Pour into a basin and mix well to form a ball (the amount of water can be increased or decreased according to the dryness and humidity of the purple sweet potato puree)
Move to the kneading surface and knead into a smooth dough
Mix 250 grams of all-purpose flour, 2.5 grams of yeast and 120 grams of water in a mixing bowl with chopsticks
Move to the kneading surface and knead into a smooth white dough
After the two doughs are kneaded, cover them with plastic wrap and ferment for one hour
Fermented purple dough
Fermented white dough
After the two doughs are deflated, use a rolling pin to roll them into dough sheets (remember to sprinkle dry powder to prevent sticking)
The purple dough pieces are stacked on the white dough pieces
Roll it up from top to bottom and tighten it with the seam facing down
Cut into the size you like and place on a steaming plate
Place in a steamer, cover and let rise for 30 minutes
After the water has risen, steam for 15-20 minutes, turn off the heat, and wait for 2 minutes before turning the pot back on (the steaming time will increase or decrease according to the size of the steamed buns)
Finished product pictures
Finished product pictures