Flower Buns

Flower Buns

1. Mix the warm water and yeast in advance, and then divide 500 grams of flour into 3 portions. One third of the flour is added with yeast water and appropriate amount of water to knead into a smooth white dough.

2. One third of the flour is added to the steamed purple potato, yeast water and appropriate amount of water to knead a smooth purple potato dough.

3. Add one-third of the flour to the steamed pumpkin and knead into a smooth pumpkin dough (if the dough is still sticky, please add an appropriate amount of flour until the surface of the flour is smooth and not sticky)

4. Put the above three doughs in a warm place and ferment to 2 times their size.

5. Peel away to see a clear honeycomb structure. This means the dough is fermented.

6. .The three fermented doughs are fully exhausted separately, and then divided into about 50-60 grams of dough, and rounded for use.

7. The purple sweet potato and pumpkin dough are rolled into thin slices, and the flower patterns are pressed out with a flower mold. (Any flower mold is fine)

8. Dip some water and place it on the round dough shown in Figure 6.

9. Pinch a round dough with your hands and stick it on the finished flower, then pinch a smaller round dough with your hands and stick it on the round dough just now, use a toothpick to mark the veins of the leaves.

10. Take the flower bun in the picture as an example. If the dough below is purple, the flowers match the yellow dough, the flower center matches the purple, and the colors are staggered. This will make it look better.

11. This is the raw embryo of the cooked steamed bun.

12. Proof on the pot for 15 minutes, put cold water into the basket, turn to a low heat and steam for 15 minutes, continue to simmer for 5 minutes and uncover.

13. Finished picture~

14. Finished picture~

15. Finished picture

16. Finished picture

Tips:

1. Yeast must be melted with warm water, not hot water, otherwise the yeast will be scalded to death. 2. When making dough, do not add enough water at a time. It needs to be added little by little according to the softness and hardness of the dough. In short, make the dough soft and hard. Especially pumpkins and purple sweet potatoes are more absorbent. 3. The fermented dough must be completely exhausted so that the surface of the steamed bun is smooth and beautiful. 4. The second proofing must be in place before steaming. 5. After steaming, be sure to simmer for about 5 minutes before cooking.