Purple sweet potato rolls

Overview

I bought a lot of purple sweet potatoes at home, so I started to experiment freely.

The hot water is about 35 degrees, add the yeast to dissolve, and soak for a few minutes.
Add the yeast water to the flour, stir into floc, and knead into a smooth white dough.
Take about one-third of the white dough, add steamed purple sweet potato, and knead into purple sweet potato dough.
Reconciled white dough and purple sweet potato dough.
Because the temperature at home was low, I fermented it in a steamer with hot water at about 70 degrees Celsius. After about an hour, the risen dough has obviously doubled in size. Take out the dough, knead it, and remove the air.

$Purple sweet potato rolls step 5$
Take a portion of the white dough and roll it into a long shape. Roll the purple sweet potato dough into a long shape, flatten it, compact it a little, roll it up, and cut it into sections of about three centimeters. Then you can shape it according to your preference. I just twisted it hard, which is relatively simple.
I used the extra noodles to make some bean paste buns, red bean paste, and my own mung bean paste. Pour warm water into the pot, let it sit for about fifteen minutes, let it rise for the second time, and turn on the heat.
Steam for fifteen minutes, turn off the heat and wait five minutes. Take a look, the finished product picture.