Christmas Wreath Buns
1.
Yeast and sugar are dissolved in warm water, and flour, milk powder and corn oil are poured into the bowl.
2.
Pour in the yeast water and knead it into a smooth dough.
3.
Take 270 grams of white dough, add spinach powder, about 2 grams (you can also use spinach juice to knead the dough), and knead it into a green dough. Add 48 grams of white dough to red yeast rice, knead it into red dough, and set aside the remaining white dough.
4.
v Roll the green dough into long strips and cut into 18 portions, each is about 15 grams.
5.
Roll each small piece of green dough into a length of 29cm, with 3 pieces each as a set.
6.
Start from the middle and place them crosswise, weaving them all the way to the end, pinching tightly.
7.
After editing this paragraph, turn it upside down, place it on top, continue editing, and pinch it at the end.
8.
Weave into uniform braids.
9.
Connect the head to the tail, pinch it tightly, and place it on the cut oil paper.
10.
The red dough is divided into 6 portions, and each portion is shaped like a bow.
11.
Placed at the junction of the garland, a few bits of the white dough were pulled out and decorated on the garland.
12.
Put it on the steamer, add warm water under the steamer, and wait until the steamed bun is obviously bigger. Steam in a pot with cold water, pull to high power to bring the water to a boil, turn to medium heat and steam for 13-15 minutes, turn off the heat and continue to simmer for 3-5 minutes before removing the lid.
Tips:
The formula can make 6 Christmas wreaths, and the dosage can be increased or decreased as needed.
