Chrysanthemum steamed buns
Overview
More and more people like to use healthy ingredients to make a variety of colorful and cute steamed buns, which are both healthy and delicious. Who says Chinese pastries are not amazing, ^_^.
Tags
Ingredients
Steps
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Cut purple sweet potato and pumpkin into pieces, steam them in a pot, and crush them into puree with a spoon.
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Dissolve the yeast with a little warm water. Add flour, yeast water and pumpkin puree to form a yellow dough. Because the pumpkin puree has enough moisture, I didn’t add water to it.
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Add flour, yeast, and an appropriate amount of water to the purple sweet potato puree to form a purple dough.
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Ferment until it is twice the original volume. Use your fingers to dip some flour into the dough and press it. If it does not collapse or shrink, and the inside is honeycomb-shaped (as shown in the picture), it means the dough is fermented.
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After the dough has fermented, knead until the surface is smooth and divide into equal amounts.
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Roll the outer dough into a round dough, and roll the inner dough into a round ball. The inner and outer skins are of equal weight.
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Wrap it into a round ball according to the technique of making buns.
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Then roll it into a round cake with the pleats facing down.
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Use kitchen scissors to cut into 12 even petals.
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Twist it in one direction so that the profile is facing up.
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Use your hands to press into thinner cakes. A gorgeous chrysanthemum is ready.
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It can also be combined like this. Then cover with a steaming cloth and let it rise for 15 minutes.
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Pour cold water into the cage, bring to a boil over high heat, turn to low heat and steam for about 12 minutes, turn off the heat, wait 5 minutes and uncover.
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Steamed buns, aren’t they gorgeous?
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Finished product picture.
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Finished product picture.
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Isn’t the breakfast of chrysanthemum steamed buns very eye-catching?
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The breakfast with chrysanthemum steamed buns is really gorgeous, ^_^
