Mulberry rose steamed buns
By VicentaLakin
Recipe Recommendations
- flour appropriate amount
- yeast appropriate amount
- white sugar appropriate amount
- Mulberry appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Mulberry rose steamed buns
1
Add a small amount of white sugar to the flour, rinse the mulberry with running water, and soak in light salt water for 5 minutes.
2
Press out the mulberry juice with a spoon and throw away the residue.
3
Add appropriate amount of warm water to about 35 degrees, add yeast and mix well, and let stand for 3 minutes.
4
Add yeast water little by little to the flour and knead it into dough.
5
Cover with plastic wrap and ferment until 2-2.5 times in size.
6
Rub the dough back to its original size, and it will taste better if you knead it more.
7
Divide the dough into equal portions.
8
Take one portion and cut it into five equal portions and the smaller portion.
9
Knead the smaller portion into a spindle shape with small ends and large middle to use as a flower center. The other five portions are divided into equal size skins with slightly thin edges. Fold and place it as shown.
10
Roll up from the flower side.
11
Roll it all up.
12
Use your hands to pinch it in the middle to make it look like the picture.
13
Then twist it off in the middle.
14
Place the face down to form two roses.
15
Put cold water in the pan, cover the steamer with a damp cloth or apply a layer of oil, put the embryo in, cover and ferment for a second time until the embryo becomes large and light.
16
Turn on medium heat and steam, and steam for about 10 minutes after boiling water. The specific steaming time depends on the size of the embryo. Turn off the heat and simmer for another 3 minutes before opening the lid. Never open the lid halfway.