Rose steamed buns
Overview
The ingredients are simple, nutritious, and you can eat it with confidence...what's the reason not to make it?
Tags
Ingredients
Steps
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Cut the pumpkin into small pieces, steam it in a steamer, then mash it with a fork and set aside.
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Dissolve the yeast in warm water and let it sit for 10 minutes. Add pumpkin puree and yeast water to 300 grams of flour, and knead into a dough of moderate softness and hardness (in the picture, I also mixed a white dough steamed bun)
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Cover the kneaded dough with plastic wrap and put it in a steamer with hot water to ferment for an hour until it doubles in size. Then take out the fermented dough and knead it with your hands to deflate the air, and divide it into 30 equal portions. Serves in sets of 5.
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Roll the dough into thin sheets like dumpling wrappers. The five dough sheets are arranged as shown in the picture.
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Use chopsticks to make a mark in the middle. Starting from the bottom piece of dough, roll it up from right to left.
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After rolling it up, use chopsticks to press a pleat from the middle.
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Cut it in half from the pleat, with the cut facing downwards, and the rosette will emerge.
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Arrange the rose petals slightly with your hands and turn the petals slightly outward. A beautiful rose is ready.
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After all the roses are done, place them on a steaming grid that has been covered with a wet drawer. Add two bowls of hot water to the pot, place the steaming grid, and let rise for 20 minutes.
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After the rising time is up, pour out the hot water in the pot, add enough cold water and steam for 25 minutes. After steaming, don't open the lid in a hurry. Cover the pot for 5 minutes before taking off the lid. This way, the steamed buns will be soft and chewy and will not shrink back.
