2. Accessories: appropriate amount of purple potato paste, appropriate amount of warm water, and 6 grams of yeast.

3. Put the purple potato paste into 300g flour, add 2g multivariate yeast and melt it into purple potato dough with proper warm water, melt the remaining 2g multivariate yeast with a small amount of warm water, pour it into the remaining 300g flour to form smooth dough, and ferment for 2-3 times respectively.

4. The white dough is fermented separately, and the finger will not shrink when pressed.

5, purple potato dough is the same.

6. The fermented dough should be fully kneaded until it is smooth and bubble-free.

7. Take out a piece of dough and roll it into a slightly thinner square dough.

8. Cut off the edges of two pieces of dough and make a consistent rectangle. Press the white dough into a flower shape with a mold. Do the same thing with purple. Swap the flowers on two pieces of dough with different colors and press gently.

9. Fold two pieces of dough together and roll them tightly along one end.

10, after rolling, roll the dough slightly. Make the dough uniform in thickness

1 1, cut evenly into the same size, shape and remove both ends, take the dough without flowers in the middle, and press it with a toothpick to make the shape of leaves on the dough.

12. Press out the shape of the leaves with a toothpick.

13, secondary fermentation for about 20 minutes, corn leaves are padded, the pot is steamed with cold water, the pot is boiled for about 20 minutes, the fire is turned off, and the pot can be taken out in about 3 minutes.

14, sample purple potato double color steamed bread roll.