Orange-scented rose steamed buns
By VicentaLakin
Recipe Recommendations
- high-gluten flour 500 grams
- cornmeal 100 grams
- navel orange epidermis a
- yeast powder appropriate amount
- white sugar appropriate amount
- salad oil a little
Steps for Orange-scented rose steamed buns
1
Wash one navel orange
2
Gently peel off the skin with a paring knife (not the white part)
3
Cut the shaved skin into shredded foam
4
Prepare a bowl of warm boiled water, slowly pour the yeast onto the water, wait until the water surface is covered with a layer of yeast, and stir until the yeast dissolves in the water
5
Mix the flour and corn flour and sieve it. The ratio of flour to corn flour is 5:1. If there is too much corn flour, the taste will be rough.
6
Add the orange peel crumbs into the flour and stir them up. At the same time, add a little salad oil. Then slowly pour the yeast water into the basin and use chopsticks to stir until it becomes flocculent. If there is not enough water, slowly add warm boiled water.
7
Smooth dough fully kneaded until the "three lights"(i.e. hand light, basin light, and face light)
8
Add appropriate amount of white sugar to the kneaded dough while kneading well. (If you are making meat buns, just add a little white sugar. The white sugar will help the dough grow and the taste will be better.)
9
good dough
10
Cover the dough with a damp cloth, place in a warm place and let it grow until it is 1.5-2 times in size.
11
Press your index finger down. If the dough does not bounce, it means that the dough is ready.
12
The dough needs to be kneaded to remove any air bubbles in the dough, then divided into several equal parts, kneaded into long round strips, and then added into the dough
13
Roll out the small dose into round thin slices. Each rose steamed bun requires 4-5 thin slices to make petals
14
Take another small slice and roll it into a round shape to make a stamen (or use a small dose to make an olive with a pointed end and a large middle to make a stamen)
15
Overlay 5 round slices in layers, and use a chopstick to press the mark from the middle;
16
Place the rounded stamens on the bottom and slowly roll them up
17
rolled up
18
Cut in the middle
19
Shape it into two roses.
20
Place a damp cloth on the steamer, place the steamed buns on the damp cloth and wake for another 20 minutes
21
Steam over high heat for 10-15 minutes, turn off the heat for 5 minutes, and then open the cover to prevent the steamed buns from retracting.
22
Steamed orange-scented rose steamed buns