Sweet Potato Patterned Steamed Bun

Steam the sweet potatoes and yams until cooked, then peel and set aside.

Put it into the blender.

Mash until it becomes a paste; mashing a little longer will reduce the granules.

Add a little more than half of high-gluten flour, about 200g.

The effect after adding powder for the first time.

Then add about 200g of high-gluten flour.

The effect after adding flour and mixing it the second time.

Add 100g of dry powder and take it out.

Knead into a dough.

Cover with a wet cloth.

Cover and let it rest for 20 minutes.

Warm water melts the yeast.

Add the risen dough.

Rub.

Knead into a smooth dough again and place it in a container, cover it, and let it rest.

Ferment until it doubles in size.

Divide into equal parts.

Roll the dough into a long strip, and cut it like this with a knife, leaving a part on top uncut.

Roll up.

After rolling it up, fold it in half.

Make three following the example.

Pick it up with chopsticks.

Closing.

Clamp

Stuff a jujube.

Lay the parchment paper properly. Cover with the pot lid and let it undergo secondary fermentation for half an hour. Turn on the heat, and when the water boils, cook for 15 minutes then turn off the heat. Let it steam for five minutes, then uncover and take it out.

Let's start eating!