The purple potato is steamed, mashed into mud, and cooled to not hot.
Warm milk (about 30 degrees, not hot or cold) to melt the yeast.
Pour the yeast milk into the flour, add the purple potato puree, and knead the dough. Sanguang, you know! So don't add too much milk to the yeast, lest the dough be too wet. If you have less milk, you can add it.
Cover the wet cloth or cling film, ferment for two hours, if the weather is cold, it will be longer. I forgot to take the picture after fermentation, it is twice as big, press it with a finger, soft and loose.
Cut the big dough into several equal parts, I cut four equal parts. Then cut one of the aliquots first (to make the flower, so only a small strip), and then cut the remaining pieces except the small pieces into five equal parts. The other three large aliquots are divided into six.
Put five larger aliquots into a round, not too thin, after all, it is a gimmick, still have a solid taste. As shown in the stack one by one. The smallest is broken into thin strips. Put it at the bottom. Then start from the end of the strip and roll up. After the volume is finished, cut off from the middle. It became two roses.
So I have four big aliquots and made a total of eight!
Add cold water to the pot, apply a layer of oil on the steaming or spread the steamed cloth, place the rose on the steaming compartment, cover the lid, and let it sit for ten minutes, wake up!
Ten minutes later, the fire began to steam, and after getting angry, it turned to medium heat. Steam for ten minutes. After turning off the fire, put it down for five minutes and then open the lid.
1, if the taste is sweet, you can add some sugar as appropriate. My method is not so sweet, it is the natural taste of purple potato. 2, steamed smear in order not to stick to the bottom!