Colorful steamed buns, or *San Se Hua Juan*, are a delightful twist on traditional Chinese steamed bread, loved for their vibrant hues and soft texture. Making them at home is simple and fun—here’s a basic guide.
Ingredients: For the dough, you’ll need 500g all-purpose flour, 7g yeast, 10g sugar, 250ml warm water, and a pinch of salt. For coloring, use natural ingredients: 100g spinach purée (green), 100g carrot purée (orange), and the remaining dough plain (white).
Steps:
1. Prepare the dough: Dissolve yeast and sugar in warm water, let it sit for 5 minutes until foamy. Mix with flour and salt to form a smooth dough. Knead for 10 minutes, then divide into three equal portions.
2. Color the dough: knead spinach purée into one portion, carrot purée into another, leaving the third plain. Cover and let each rest for 30 minutes until doubled in size.
3. Shape the buns: Roll each colored dough into a thin rectangle. Stack them neatly (e.g., green on bottom, white in middle, orange on top). Roll tightly into a log, then slice into 6-8 pieces. Place them on parchment paper, leaving space to rise.
4. Steam: Let the buns rise for another 20 minutes. Steam over high heat for 15-18 minutes. Turn off the heat and wait 5 minutes before opening the lid to prevent collapsing.
Enjoy these fluffy, visually appealing buns as a breakfast treat or snack! Adjust colors with beetroot (pink) or matcha (green) for variety.
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