Big hydrangea steamed buns

Overview

Hydrangea steamed buns have been something I’ve wanted to make for a long time, and I feel a sense of accomplishment when I’m done! You should try it too!

Tags

• staple food
• home cooking
• steamed bun hanamaki
• amaranth water
• flour
• lard
• white sugar
• yeast

Ingredients

Steps

1. 1 Strain the amaranth boiling water and set aside

   

2. 2 Put 40 grams of white sugar into a mixing bowl

   

3. 3 Add hot amaranth water until sugar melts

   

4. 4 Cool until warm, add 2.5 grams of yeast and let sit for ten minutes

   

5. 5 Add 200 grams of flour and stir with chopsticks until it becomes fluffy

   

6. 6 Use your hands to form a ball

   

7. 7 Turn to the dough mat and add lard to knead the dough for the first time

   

8. 8 Knead into a smooth dough

   

9. 9 Cover the dough with a basin and let it rest for ten minutes

   

10. 10 Open the dough and knead it for the second time. Is it smoother? Then cover it and let it rest in the basin for ten minutes

    

11. 11 Spread out the dough and add a pinch of flour and knead evenly

    

12. 12 Take four equal amounts of small dough (here, 20 grams each)

    

13. 13 Roll into four 20cm noodles and lay them out in a well shape

    

14. 14 Stack once clockwise

    

15. 15 Stack counterclockwise for the second time

    

16. 16 Pick it up and pinch the bottom, and there will be a big hydrangea!

    

17. 17 There are four big ones plus one small one

    

18. 18 Line the pot with oil paper and cover it for fermentation

    

19. 19 After 40 minutes, turn on the heat and steam for fifteen minutes. Turn off the heat and wait for five minutes before boiling the pot again (pay attention to the water in the pot lid)

    

20. 20 Done!