Amaranth juice peach blossom buns
Overview
When I was a child, I loved eating amaranth the most. I was naive at a young age. Every time I saw the amaranth soup dyeing the white rice into a beautiful pink, I felt happy. When I grow up, I like to use amaranth as a natural dye when playing with pasta. I hope that I can maintain a romantic girlish heart no matter what. "Three Lives, Three Worlds, Ten Miles of Peach Blossom" has become extremely popular recently. To suit the occasion, let's get a peach blossom bag too. Ordinary bread with a little bit of thought becomes a flower blooming on the dining table ~ delicious and beautiful. So suitable for this season
Tags
Ingredients
Steps
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All ingredients are ready
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Wash the amaranth and blanch it in boiling water. Take the juice and let it cool for later use
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Put all the ingredients except the butter into the bread bucket, knead the dough for 20 minutes, add the butter, set a dough program, and the bread machine will work
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After an hour and a half, the bread is fermented
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Take out the fermented dough and place it on a floured board to deflate
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Divide the dough and filling into 40g and 15g portions respectively
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Roll the dough into a round shape
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Place the purple sweet potato filling in the middle
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Round
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Use a razor blade to divide the dough into six parts
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Divide each portion into three parts. Note that the tips of the two cuts this time are slightly farther back. Different from the first six slits
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Pinch each three together and arrange them slightly to form a petal shape
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Place all the prepared bread buns on the baking sheet, leaving space between each two
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Brush the middle with egg wash
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Arrange the pumpkin seeds in the center like a flower heart
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Place in a warm place and let rise until doubled in size
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Put the baking sheet into the preheated oven, bake at 180 degrees for 12 minutes, cover with tin foil, and bake for another 5 minutes
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Take it out, let it cool and store it in a plastic bag to prevent it from drying out.
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Finished product
