Food blooms like a flower-----Two-color rose steamed buns
Overview
Yesterday was the March 8th Beauty Day. Did everyone go out to have a happy day? Did you eat Jack Ma's free meal? They all say that women are like flowers, so I made a rose delicacy to commemorate it. Although rose steamed buns have been made before, this time after the green embryos were made, they were so delicate and delicate that I couldn't help but sigh, it's so beautiful. I haven’t used up the beetroot I bought last time, so I don’t feel like eating it like this, but I really can’t bear to live up to its color, which is also the original reason for making today’s rose.
Tags
Ingredients
Steps
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Peel the beets and cut into small pieces.
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Squeeze out the juice, filter and set aside.
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gram of yeast, mix well with a small amount of warm water, pour into 100 grams of flour, then add beet juice in small amounts and multiple times.
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Use chopsticks to stir until there is no dry powder.
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Knead into a smooth dough, cover with plastic wrap and set aside.
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Do the same with white dough.
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After fermenting for 40 minutes, divide the white and red dough into 3 equal portions, each portion is about 50 grams.
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Then divide each portion into 7 even portions, each portion is about 7 grams.
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White is the same as red.
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Take 3 portions of red dough and 4 portions of white dough, or 4 portions of red dough and 3 portions of white dough, roll them into thin discs, stack them together, make the extra colored dough into a flower core and place it at the bottom, press it in the middle with chopsticks.
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Roll up from bottom to top.
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Cut from the middle, two roses are completed, and the others are completed in sequence. Finally, put it in the pot to simmer for 5-10 minutes, turn on the heat, bring the water to a boil over high heat, steam over medium-low heat for 10 minutes, then turn off the heat and simmer for 5 minutes.
