Okara Red Rose Bun
1.
Dissolve the yeast powder in an appropriate amount of warm water (30 degrees warm water). If there is no warm water, you can use cold water instead of hot water.
2.
Add a tablespoon of bean dregs to the flour. It happens that the bean dregs left after making the soy milk in the morning are still there, so I added some, and it does not need to be added.
3.
Slowly pour the yeast powder solution into the flour while gently stirring with chopsticks to make the flour fluffy.
4.
Knead the dough with your hands to make a Sanguang dough.
5.
Cover the dough and leave it in a warm place to rise until it is twice as large as the dough.
6.
Take out the dough and knead it thoroughly.
7.
Roll the dough into long strips.
8.
Pull into a uniform dose.
9.
Rub round and press flat.
10.
Roll out into skins.
11.
Take seven or eight slices and arrange them in sequence.
12.
Roll up from one end.
13.
Roll to the end.
14.
If you look at it upright, you will see the embryonic form of a rose.
15.
Twist or cut in the middle.
16.
Place as shown.
17.
Slightly reshape it to make the petals bloom layer by layer.
18.
Put it in the steamer.
19.
Cover the lid and let it stand for 15 minutes for the second fermentation.
20.
Steam on high heat for half an hour, turn off the heat for three minutes and then open the lid.
21.
You can eat it on the plate, is it beautiful?
Tips:
Be sure to carry out the second fermentation, put the raw steamed buns in the pot, cover the lid and let it stand for ten or twenty minutes before turning on the fire.
After turning off the heat, wait two or three minutes before opening the lid, otherwise the steamed buns will shrink when they suddenly get cold.
