[original] Spring March Peach Blossom Buns

[original] Spring March Peach Blossom Buns

1. After kneading ingredient 1 into white dough, add red yeast rice noodles and pumpkin powder and knead them into two doughs of 210 g pink and 15 g yellow.
(I have a cheap hand in the picture, and the pink is kneaded into several different shades of dough. It is very troublesome to make peach blossoms later, and there is no actual effect, so I suggest you only adjust one pink dough.)

2. Roll the pink dough into a 4 mm thick dough, and use a 2.5 cm round mold to print out the round dough.
Each dough piece weighs approximately 4 grams.
For those who don’t have a round mold, you can also take 4 grams of dough, knead it into small balls, and roll them into small round pieces.
(Of course, you can have any other size round molds on your hands, big or small peach blossoms as you like)

3. Make a cut at the radius of the small disc, and then pinch both sides with your hands.

4. Five are one, put them together. Leave some space between each petal.

5. Take 1.2 grams of yellow dough, knead it into a round ball, squash it, and apply it to the center of the flower with water.

6. Pinch the tail of each petal with your hands to show a pointed shape.

7. Prepare the flowers, close the lid and wait for fermentation.

8. The picture is a good fermented look.
Due to changes in temperature, humidity, water absorption of flour, and sugar content. . . For a series of reasons, the time of fermentation is not referential to each person every time, so I hope everyone will not entangle the question of how long to ask, and finally the state of fermentation shall prevail.

9. Steam in the pot for 15 minutes, turn off the heat for 5 minutes and open the lid.
Don't worry about the problem of boiling cold water or hot water, it's not a big problem. Advocate cold water pot, only when you accidentally overdo it, put hot water into the pot immediately to save it.

Tips:

To judge whether the fermentation is complete, one can lightly press the surface of the steamed bun. If it rebounds slowly, it indicates that the fermentation is good, and if it rebounds quickly, it has not been fermented. If it does not rebound at all, it indicates that the fermentation is over. The second method is to hold it in your hand, it will feel lighter, and the fermentation will be good.