Flower buns
By VicentaLakin
Recipe Recommendations
- flour 500 grams
- cooked purple sweet potato appropriate amount
- cooked pumpkin appropriate amount
- yeast 5 grams
- warm water appropriate amount
Steps for Flower buns
1
First, warm water and yeast are moved forward and 500 grams of flour are divided into three. One third of the flour is added to yeast water and an appropriate amount of water rubbed into smooth white flour。
2
A third of the flour is added to the fermented potato with yeast and a smooth lasagna with proper water。
3
One third of the flour is added to the fertilized pumpkins into smooth pumpkin floss (if it's still sticky, add the flour in appropriate quantities until the flour surface is smooth and not sticky)
4
fermentation of the above three noodles to the warmth twice as large。
5
I can see a clear hive. That means the noodles are fermented。
6
... the three fermented noodles are fully ventilated and then split into approximately 50-60 grams of flour, rounded up。
7
Potatoes and pumpkins are splattered into thin slices, with flower molds. Any flower mold can do
8
A little water on the circle of figure 6。
9
Squeeze a rounded face with your hand, stick it to a well-made flower, then squeeze a smaller circle with your hand. On the contours, a toothpick was used to draw a leaf vein。
10
For example, if the bouquet is purple, the bouquets are yellow, the bouquets are purple and the bouquets are purple and the colours are staggered。
11
It's done with the buns。
12
Fifteen minutes of awakening, cold water into cages, 15 minutes of evaporation of the fire, and 5 minutes of exposure。
13
The finished map
14
The finished map
15
Completed Chart
16
Completed ChartFlower buns Make Tips
1. Yeast must be dissolved in warm water; do not use hot water, or the yeast will be killed by the heat.
2. When making the dough, do not add all the water at once. Add it gradually based on the softness or hardness of the dough to reach the right consistency. In particular, pumpkin and purple sweet potato absorb a lot of water.
3. The fermented dough must be fully deflated so that the steamed buns have smooth and attractive surfaces.
4. The dough must finish its second rise completely before steaming.
5. After steaming, the buns must be kept covered for about 5 minutes before taking them out.