Exclusive Milky Purple Sweet Potato Flower Bun

Peel and steam the purple sweet potato, then add condensed milk.

Mash into a paste and mix well.

Mix the flour with yeast and water to form a smooth dough, cover with a damp cloth, and let it ferment in a warm place until done.

Take the dough out and place it on the countertop to knead and release the air, roll it into a long strip, and cut it into small pieces.

Flatten and roll into a round dough piece that is thicker in the center and thinner around the edges.

Add the condensed milk and purple sweet potato mash.

Seal it like making a bun.

Finish everything and place it with the seam facing down.

Roll it out into the shape of a ox tongue.

Make several horizontal cuts in the middle, without cutting through the ends.

Roll up.

Form a circle and pinch the ends together.

Place it in a steamer lined with corn leaves for a second fermentation.

When the steamed bread dough has expanded and become lighter, place it in the pot with cold water and steam. After the water boils and produces steam, steam for 15 minutes, then turn off the heat and let it steam with the lid on for 5 more minutes before opening the lid.

A purple wreath, noisy and soft yet sweet.