Flower steamed bun
Overview
Lanzhou specialty large mooncakes, Hua Mo Mo, a childhood memory. When I was a child, every Mid-Autumn Festival, my skillful grandma would steam a large moon cake for each of our families. It's not very sweet but very fragrant. Every time I secretly eat the rose candy inside, it's so fragrant. Looking at so many layers, I thought it must be difficult to do. And the ones sold outside are too sweet after all. I finally asked for advice and gave it a try.
Tags
Ingredients
Steps
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Let the dough rise and knead it until it does not stick to your hands and is slightly soft. After that, take two-thirds and roll it out.
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Apply oil and spread evenly.
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Divide it into three parts, spread turmeric, bitter beans, and red yeast rice. If the cutting board is large, roll it into a larger size.
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Sprinkle with rose sugar and spread evenly. Must have the bitter water sugar rose produced in Lanzhou, the sweetness is just right.
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Sprinkle brown sugar, please ignore the surface and spread it on the towel, the panel is really too small, haha, the towel is a new towel, spread it under the chopping board to prevent slipping.
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Cut, cut, cut into six evenly sized pieces. It would be better if you can roll it out larger and cut more pieces.
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After cutting, stack the pieces of different colors together.
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Stack them and wrap them up.
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Set it aside and knead the remaining two-thirds of the dough into a thin sheet.
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Put the previous semi-finished product on the new leather and fold it up.
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Wrap into a large bun, turn over and set aside.
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Roll out the remaining dough thinly, apply oil and turmeric.
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Stack three stacks and cut out narrow strips.
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Apply a layer of sugar water on the big bag, sandwich two or three narrow strips together, and stick them on the big bag to make flowers.
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After the water boils, steam it in a pot for one hour. If you have not boiled the water in advance, be sure to cover the buns while waiting for the water to boil to prevent the flowers from drying out. Turn off the heat and add red dots made with red yeast rice.
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The number of layers we made this time was a little less, and when we made the big buns, we stretched the buns a little bit, so the bottom was a bit thick.
