Two-color dragon fruit heart-shaped steamed buns

Overview

How to cook Two-color dragon fruit heart-shaped steamed buns at home

Peel the dragon fruit and cut into pieces.
Put it in a food processor to squeeze it into juice, and filter it to get a fine puree juice.
Use dragon juice to knead into a smooth dough, cover with a damp cloth and leave in a warm place to ferment.
Mix flour, yeast, sugar, and water into a smooth dough, cover with a damp cloth and leave in a warm place to ferment.
The fermented dragon fruit dough is 2-2.5 times the original size.
Fermented white dough.
After the white dough is fully deflated, divide it into 30g portions. After the dragon fruit dough is deflated, divide it into 20g portions and roll into balls.
Roll the white dough into a small round piece, put the dragon fruit dough on it, wrap it up, pinch the edge tightly and place it face down.
Roll into oval shape.
Fold the oval dough piece from right to left.
Fold upward again.
Then make a cut in the middle without cutting off the top.
Then open it to the left and right sides respectively.
All operations are done in sequence, and when done, put them in a basket to rest.
When the steamed bun embryo becomes obviously larger and lighter, steam it in a pot with cold water. Bring it to a boil over high heat, then turn to medium heat for 12 minutes. Turn off the heat and steam for 3 minutes and open the lid.
Finished product picture.
Here’s another picture of the finished product.