Flag Buns

Flag Buns

1. Take 500 grams of flour, add 5 grams of yeast powder and half a spoon of red yeast rice noodles.

2. Add warm water (not exceeding 35°C) slowly to the flour several times, and gently stir it with chopsticks into a flocculent shape, and finally knead it into a smooth dough by hand.

3. Cover the lid and leave it in a warm place to ferment until the volume is twice as large.

4. Take another 500 grams of flour, add the steamed and cool pumpkin puree and 5 grams of yeast powder.

5. Add a little water, stir it into a flocculent shape, and knead it into a smooth dough. Pumpkin will produce water during the steaming process, so add a little water to the flour as appropriate.

6. Cover the lid and leave it in a warm place to ferment until the volume is twice as large.

7. Take out the red dough and knead it well to exhaust.

8. Take out the yellow dough and knead it well to exhaust.

9. Roll the red dough into a thin, uniform sheet.

10. Cut off the irregular edges around and cut into two or three rectangles. (I made three national flags)

11. Take a small amount of yellow dough and roll it into a thin sheet. Use a star-shaped biscuit mold to press out a star-shaped dough.

12. Paint the stars with water and stick them on the national flag.

13. Put it in the steamer, cover and let stand for 15 minutes.

14. Steam on high heat for 25 minutes, turn off the heat for three minutes and then lift the lid.

15. Take out the national flag buns and eat them.

16. Since the amount of yellow dough used to make stars is small and there is still a lot left, just make some more buns, roll them into slices, and press them with a flower-shaped mousse ring, which is very easy.

17. Put it in the steamer, put the lid on and let it stand for 15 minutes, then steam on high heat for 25 minutes, then let it rest for three minutes before lifting the lid.

18. The golden pumpkin flower buns are also ready.

19. Mainly to make national flag buns.

20. Made some pumpkin flower buns by the way.