flower steamed buns

1

Use a little boiling water to saccharify, cool until it is not too hot, add yeast and mix well.

2

Add yeast water and a little red grain juice to the flour and knead it into a smooth, light-colored dough, cover and ferment.

3

Add about 3 tablespoons of flour, add a little sugar, yeast, and red grain juice to form a smooth dark dough.

4

After about an hour, the dough is completely fermented.

5

Take the light-colored dough and let out air and knead it again into a smooth dough. Roll it into a dough sheet about one centimeter thick. In turn, use a pattern cookie mold to press the small flower blanks.

6

Use the top of a rolling pin to press a small shallow nest on the light-colored dough blank.

7

Wipe the bottom of the dark round dough sheet with water and place it on the shallow nest of the flower-shaped dough blank, and then press lightly with the top of a rolling pin.

8

Use scissors to cut the prepared flower blank 5 times along the petals.

9

Cover with plastic wrap and wake for about 10 minutes. Wait for the water to boil, add to the pan and steam for 13-15 minutes, turn off the heat, and simmer for 3-5 minutes before opening the lid.

1) Red residue can be replaced by red yeast powder. It is best to dissolve it with a little water first. Don't add all the red residue juice to the flour at one time. Add it one by one until the dough shows the desired color. 2) The bottom of the round dark dough sheet must be water-adhered before placing it on the shallow nest of the flower-shaped dough blank, and gently flatten it with the top of the rolling pin or slightly lower it below the periphery. Otherwise, after steaming, the two color dough sheets will be easily separated. 3) During fermentation and operation, according to the fermentation conditions of the two doughs, put the dough that was prepared first into the refrigerator, or put the dough that was kneaded later into a pot filled with warm water to ferment to control the two doughs. Fermentation is consistent. 4) Because the dough is thinner than ordinary steamed buns, the steaming time can be slightly shortened. The first batch can be steamed in the pot first to avoid excessive fermentation. 5) After turning off the heat, cover and simmer for 3-5 minutes before opening the cover to prevent the steamed buns from shrinking.