Double colored buns

1. First, make a white dough: prepare a portion of flour, add a spoonful of white sugar, dissolve an appropriate amount of yeast in warm water (around 30 degrees), pour it into the flour, mix it into a smooth white dough, and let it ferment in a warm place.

2. Making purple dough: Prepare another portion of flour and add a spoonful of white sugar. Heat the water for soaking black rice (the black rice needs to be washed clean before soaking), cool to 30 degrees, and when it doesn't feel hot, pour it into flour, mix it into a smooth purple dough, and let it ferment in a warm place.

After the dough in 3.1 is fermented to twice its size, it is kneaded into a smooth dough and rolled into the shape shown in the picture.

4. Ferment the dough in 2 to twice its size, then knead them separately into smooth dough and roll them out into the shape shown in the picture.

5. Place the rolled out purple thick noodles on top of the white ones and gently roll them out a few more times.

6. Roll it up as shown in the picture.

7. Cut into dough.

8. Roll it out a few times to the appropriate thickness for the bun.

9. Wrap it with your favorite filling (I made cabbage and egg filling, I like vegetarian ones).

10. Wrap it into a small bun.

11. Put it into a steamer and steam for 20 minutes. Turn off the heat and let it sit for another 3 minutes. Open the lid of the pot.