Rose steamed buns

1

Use a little boiling water to brew saccharify, wait until the water cools to about 35 degrees, and pour the yeast into the water to melt.

2

Steam the sweet potatoes, press them into a paste, add white sugar and mix well, and pour yeast water into the flour and mix until fluffy.

3

Knead into a smooth, non-sticky dough, place it in a bowl, cover with plastic wrap and let stand for 1 hour to finish fermentation.

4

Knead the dough again into a non-sticky dough, divide it into a number of small dough ingredients, and then roll each dough into a round sheet.

5

Take another small piece of dough and rub it into a shuttle shape with pointed ends.

6

Overlap the 6 dough sheets on 1/4 of each sheet in turn, and wipe with a teaspoon of water on the lower half before stacking each sheet.

7

Press the folded dough sheets in the middle with chopsticks.

8

Place the shuttle dough on the last dough sheet and roll it up.

9

Cut the rolled dough in the middle.

10

With the face down, two flower blanks are formed.

11

Cover the prepared flower blank with something and wake up for 15 minutes.

12

After the second round, put into the pan and steam over medium heat for 15 minutes.

1)To make flower-shaped steamed buns, mix the dough a little harder than usual. 2) Wipe water between each dough sheet to ensure that the dough sheet does not easily fall apart when rolled. 3) If the dough sheets are wrapped too tightly, you can use your hand to turn the dough sheet slightly outwards to form a half-open shape. 4) When pinching the dough, hold the dough with your left and right hands and twist it in the opposite direction. 5) The dough sheet for making petals should be small but not large. It is best to have a diameter of about 3 centimeters. If it is too large, it will easily deform during the steaming process. 6) Turn off the heat and simmer for 3-5 minutes before opening the lid to avoid retraction.