1. Wash the navel orange one by one
2. Use a paring knife to gently peel off the epidermis (not the white part)
3. Cut the cut skin into pieces
4. Prepare a bowl of warm water, slowly pour the yeast onto the surface of the water, wait until the surface of the water is covered with a layer of yeast, and stir to dissolve the yeast in the water
5. Mix the flour and corn flour through a sieve. The ratio of flour to corn flour is 5:1. If there is more corn flour, the taste will be rougher.
6. Stir the orange zest into the flour and add a little salad oil at the same time, then slowly pour the yeast water into the basin, stir with chopsticks to form a floc, if there is not enough water, then slowly add warm water
7. Fully knead the smooth dough to the "three light" (ie hand light, pot light, surface light)
8. Add appropriate amount of sugar to the kneaded dough and knead it fully at the same time. (If you are making meat buns, you only need to add a little sugar. The sugar helps the dough and the taste will be better.)
9. Made dough
10. Cover the dough with a damp cloth and place it in a warm place to make it 1.5-2 times larger.
11. Press down your index finger. If the noodles do not bounce up, it means that the noodles are ready.
12. After making the dough, knead the air bubbles in the dough again, then divide it into equal parts, and knead it into round strips, and then add the agent
13. Roll the small doses into round slices. Each rose bun needs 4-5 slices to make petals
14. Take another small slice and roll it into a circle to make the stamen (or use a small agent to make the two ends and the big olive in the middle to make the stamen)
15. Place 5 round slices on top of each other in layers, and use a chopstick to press the marks from the middle;
16. Place the rounded stamen on the bottom and roll it up slowly
17. Rolled up
18. Cut from the middle
19. It forms two roses.
20. Put the steamer on a damp cloth, put the finished steamed buns on the damp cloth and proof for 20 minutes
21. Steam on high heat for 10-15 minutes, turn off the heat for 5 minutes and then open the lid to prevent the buns from shrinking.
22. Steamed orange rose buns
