Purple Sweet Potato Rose

Overview

Ingredients: 250g flour, 200g purple sweet potato puree, 50g milk, appropriate amount of sugar, 2.5g yeast powder

Tags

• staple food
• home cooking
• flour
• purple sweet potato
• white sugar
• yeast powder
• milk

Ingredients

Steps

1. 1 Completely melt the yeast with warm water, pour it into the flour, then pour in the cooked cold purple sweet potato puree, add an appropriate amount of sugar (according to your own taste), mix the dough with milk and water, and use your hands to knead the dough until it is smooth (noodle light, hand light, basin light);

   

2. 2 Place the dough in a basin, cover it with a damp cloth, and leave it in a warm place to ferment naturally for about 1-2 hours. The temperature is about 25 degrees. Generally, 2 hours at room temperature is enough.

   

3. 3 Take out the dough that has fermented to 1.5 times in size, sprinkle dry flour on the chopping board, knead the dough into long strips, and cut it into 6 small pieces. Cut one of the small pieces into a slightly smaller portion and roll it into an olive shape to make the flower center

   

4. 4 Flatten the remaining 5 dough balls and roll them into discs with a thickness of about 0.3CM and a diameter of 7CM. It is best to roll the edges of the discs to a thin point. Overlay the 5 pieces of dough; use a chopstick to press out a center line vertically in the center of the dough piece

   

5. 5 Place the olive-shaped dough on the bottom sheet, wrap it up with the olive-shaped dough and roll it up until it is smooth

   

6. 6 Pinch it in and twist it left and right, twist it into two pieces, and place it with the seam facing down

   

7. 7 Place the prepared rose buns in the steamer, cover with the lid, and leave for 10 minutes to set.

   

8. 8 Steam over high heat for 10 minutes, then turn off the heat and simmer for a few minutes;

   

9. 9 A cluster of flowers

   

10. 10 A unique branch