Peach Blossom Buns with Amaranth Sauce
1.
All the ingredients are ready
2.
After washing the amaranth, put it in boiling water and blanch it, take the juice and let cool for later
3.
Put all the ingredients out of the butter into the bread bucket, knead the dough for 20 minutes and then put the butter in, set a dough program, and the bread machine works
4.
After an hour and a half, the bread is fermented
5.
Take out the fermented dough, put it on a floured chopping board, and exhaust
6.
Divide the dough and filling into 40 g and 15 g each
7.
Roll the small dough into a round dough
8.
Purple sweet potato filling in the middle
9.
Rounding
10.
Use a razor blade to divide the dough into six portions
11.
Divide each portion into thirds. Note that the tips of the two cuts this time are slightly behind. Different from the first six slits
12.
Pinch every three together and arrange them a little bit into a petal-like shape
13.
Put all the finished bread embryos in the baking tray, leaving space between every two
14.
Brush with egg wash in the middle
15.
Put the pumpkin seeds in the center into a flower heart shape
16.
Put it in a warm place, the second round to double the size
17.
Put the baking pan into the preheated oven, bake at 180 degrees for 12 minutes, cover with tin foil, and bake for another 5 minutes
18.
Take it out and put it in a fresh-keeping bag after cooling to prevent it from drying out.
Tips:
1. The petals must be divided evenly to make the flower dishes beautiful.
2. After the second hair is finished, check whether the flowers are cracked, and pinch each one with your hands to make the tips of the flowers more prominent, and they will flatten slightly when you bake them.
