Two-color flower steamed buns

Overview

This flower steamed bun was made together with the two-color flower roll last time. It has the same material but a different shape.

Prepare the raw materials purple sweet potato puree and flour. Squeeze about 10 drops of fresh lemon juice into the purple sweet potato puree. The milk is not squeezed in. I always use milk to knead the noodles.
Divide the flour into 2 parts, add purple sweet potato puree to one part, add warm water and melted yeast to each part, mix well, add milk and knead into a smooth dough.
Let it rise in a warm place until it doubles in size. I usually boil some warm water in a pot and put the container on it. After a while, the water cools down, then I turn it on and off for about 1 minute. Repeat this twice and it's almost done.
Let rise in a warm place until 1.5-2 times in size.
After the dough is taken out and deflated, cut the two kinds of dough into small pieces, roll the white dough into a round piece about 1 cm thick, round the small purple sweet potato pieces and put them inside.
Wrap it like a bun, making sure to wrap it slightly tightly and end with the seam facing down.
Cut into equal portions with a knife, being careful not to cut in the middle.
Twist each cut piece from the bottom, place the sides on top, and shape into petals.
Prepare each petal in turn.
Place a purple potato disc and a white disc on top. When the stamen.
Place in a warm place to ferment for 20 minutes, steam over high heat for 15 minutes, turn off the heat and take out after 2-3 minutes.