Weight loss track｜Beautiful "roses" bloom on the dining table

The soft and chewy purple sweet potato rose steamed buns are beautiful and delicious!

I used 0-calorie Luo Han Guo sugar substitute instead of ordinary white sugar,

The heat has been reduced quite a bit.

Ingredients:

150g all-purpose flour

Purple potato puree 100g

Sugar substitute 20 grams

Yeast 2 grams

70-80 grams of milk

Practice:

🍠Peel the purple sweet potato and cut into small pieces, steam it in water until soft, and press it into a puree

🍠Mix flour and purple potato puree, pour in sugar and instant dry yeast, mix well

🍠Pour in the milk and stir until flocculent, turn on the cooker and knead the dough for 10 minutes

🍠Made into a round shape, cover and relax for 5 minutes

🍠Divide the dough into four equal parts, take out one part, wrap the remaining three parts in plastic wrap and put them in the refrigerator to delay fermentation

🍠Roll the dough into a rectangle, roll it into a long strip, cut off the head and tail for later use, divide the rest into 6 parts, sprinkle some dry powder to prevent sticking

🍠Take out one portion, cover the rest, take out one by one and roll into small round slices, roll out the edges thin

🍠Take a head and tail to make a rose flower core, flatten it with your hands, roll it out and roll it up

🍠Arrange 6 pieces of small discs in a straight line, put the floret core at the front, apply some water in the middle, and slowly roll up from the front

🍠Cut in the middle, lightly trim the bottom and petals, put it in a steamer lined with paper, cover, and refrigerate. Then continue to take out the second portion of dough and shape it

🍠After finishing all the styling, take out the steamer and ferment at room temperature until it doubles in size

🍠Boil water in a pot, open the water and steam on medium-high heat for 12 minutes, then simmer for 5 minutes to get out of the pot