If you like sea salt coffee, you must like the fresh purple potato flavor with a light salty hydrangea hoe.
The yeast was allowed to stand for 5 minutes with warm milk.
After mixing flour, powder, milk powder, sugar, salt and baking powder, add warm milk in several portions.
After the mashed dough is allowed to stand for 8 minutes, it is kneaded into a smooth dough and fermented to 2 times larger.
Making gradient purple potato dough: 70g dough + 10g purple potato puree; 60g dough + 20g purple potato puree; 50g dough + 30g purple potato puree; 40g dough + 40g purple potato puree; no 20g dough into 20cm strip
Plotted in a shape
First round clockwise
Second round counterclockwise
After finishing the molding, the steamer will wake up for 20 minutes, then cool the fire for 10 minutes to turn off the heat, and then remove the pot after 5 minutes.
The rest of the dough can be made into a milky hydrangea
Do not like salty mouth, do not add salt