Two-color hydrangea steamed bun

Materials ready: 150 grams each of purple sweet potato flour and carrot flour, 3 grams of dry yeast divided into two portions, and lukewarm water at hand temperature.

Put the flour, dry yeast, and water into separate bowls, stir with chopsticks until it forms a clumpy texture, and then knead by hand into a dough with no dry flour.

Place the dough on the workbench and knead for 2 to 3 minutes until it becomes a smooth and delicate dough.

Roll each of the two doughs into 5-millimeter-thick sheets, and use a cookie cutter to cut out small round pieces. If you don't have a cutter, you can also use a bottle cap.

Stack 4 or 6 dough pieces together, alternating the colors, and roll out the remaining dough to cut more round pieces.

Place a chopstick in the middle of the dough sheet and press down slightly with some force.

The pressed raw dough pieces are stacked on a steaming tray lined with cloth.

Cover with a lid and let it ferment until it reaches 1.5 to 2 times its original size.

Use the 'Quick Steam' program, 8 seconds to heat, total 18 minutes; using a regular steaming pot with cold water takes 20 minutes; cover and simmer for 3 minutes before opening.

Two-colored hydrangea steamed buns, good-looking, tasty, and nutritious!