Purple Potato and Grape Buns

1. Clean the purple potatoes thoroughly, peel off the outer skin, and steam them in a steamer until cooked.

2. Put it into a blender and beat it into mashed potatoes. For a lower horsepower blender, add less water, while for a higher horsepower blender, mix directly.

3. Beat it into a delicate purple sweet potato puree.

4. Mix purple sweet potato puree with flour, sugar, and yeast to form a dough.

5. Ferment at room temperature of around 25 ℃ for 45 minutes, without necessarily expanding twice. First, perform basic fermentation to activate the yeast, and then re ferment to quickly complete the fermentation.

6. After the basic fermentation is completed, exhaust and knead evenly, and divide the kneading strips into small dosage forms.

7. Pack in cleaned raisins.

8. Rub small grapes into small grains.

9. Roll a piece of dough into thin slices, cut into diamond shaped pieces, and use them to stack grape grains, so that they won't scatter after steaming.

10. Dip the grapes in water and shape them one by one, then ferment again for 15-20 minutes.

11. Steam in a steamer for 10 minutes and take out.