How to make rose-shaped steamed buns with tender corn residue and purple sweet potato

I believe that many people in life like the dish of tender corn residue purple sweet potato rose buns. The steps in the cooking process seem simple, but every detail should be taken seriously. You can add fresh orange peel, appropriate amount of brown sugar, and ginger. It is also a recipe that can relieve diseases. Friends can try it in the kitchen themselves!

1. Soak the yeast in warm water used to boil corn for 10 minutes.

2. Pour 100 grams of flour into the corn residue, add a small spoonful of sugar and then add 1/3 of yeast water, knead into a smooth dough and set aside to ferment.

3. After the purple sweet potato is steamed, mash it into a paste and add sugar. Mix the remaining flour and yeast water evenly and knead it into a ball. Ferment until it is about twice as large. Poke a hole with your finger. It is fine if it does not shrink but has a honeycomb hole.

4. Take out the white dough to exhaust the air and let it rest for another 10 minutes.

5. Let the purple sweet potato dough rest for 10 minutes.

6. Then roll the white dough and purple sweet potato dough into long strips, pinch them into knots, sprinkle some thin flour to prevent sticking, and roll them into slightly thin pancakes. Also roll two thin strips of white and purple sweet potatoes. Arrange five pancake skins in a straight line, take a piece of the long and thin strip and place it on the skin closest to the edge, wrap the thin noodles and continue wrapping up. Use a knife to cut it in the middle and arrange the petals to make it into a rose shape.

7. Continue until the dough is finished. You can match the colors as you like.

8. Finished product.

Eating out for a long time can not only affect your health, but also affect family harmony. It is very easy to make tender corn residue purple sweet potato rose buns, so you might as well make them more often.