Chrysanthemum steamed buns
Overview
The nobleness of the chrysanthemum is my favorite flower, unique in autumn, proud of the wind and frost, with colorful colors and elegant taste. I remember that when I was a child, my mother kept a pot of purple chrysanthemums. It was a color rarely seen, and the petals were blooming. The graceful arc took root deeply in my memory, and I will never forget it. I still remember that her flowering period is particularly long, and it seems that she is always sending out fresh and tender flowers, and her elegant fragrance fills the house. Whether it is in bud or ready to bloom, or whether it is chrysanthemum or chrysanthemum with pistil, it is the most beautiful flower in my mind.
Tags
Ingredients
Steps
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Wash, peel and steam the pumpkin, then crush it into puree
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Add yeast to warm water and dissolve. Add flour, pumpkin and dough to ferment for one to two hours. Divide the fermented dough into quarters and roll them into long round sheets
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Fold it like a skirt
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Roll up from one end and bring the two ends together
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Cut it open from the outside with a knife
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Clamp it tightly with chopsticks to prevent it from falling apart
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Place on oil paper, arrange the flower shape in a pot of cold water, and wait for 15-20 minutes before the water boils.
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It's golden in color and tastes good.
