1. Prepare the ingredients: 350 grams of flour, 250 grams of purple potato powder, 3g of yeast powder
2.
Add the yeast powder to warm water to dissolve the particles (be careful not to add overheated water), add the white noodles and purple potato noodles together, and pour the yeast water into the flour, a little bit to avoid too much water, while stirring with chopsticks. Knead the flour by hand after the flour is agglomerated, knead for about 5 minutes, cover the lid and leave it to ferment for 2 hours at a temperature of about 30 degrees.
I put it directly on the balcony, the yeast powder fermented faster under the sun
3. After about 2 hours, the dough has grown to about 1.5 times the size, and the fermentation is successful. If it takes a long time, the dough will continue to ferment, and the fluffy noodles will affect the appearance of the rose petals.
4. Put the fermented noodles on the panel and knead, squeeze out the air in the dough until the dough is smooth and not stick to your hands. If the dough sticks to your hands during the kneading process, you can sprinkle with dry flour
5. Knead the dough into a long strip, use a knife to cut 6 doses in turn, 5 of which are evenly sized, press flat with your hands, 1 small dose is slightly smaller than the first 5, and knead it into an olive shape by hand. Flower heart
6. Roll out the 5 agents and roll them into a dumpling skin shape, and place them on top of each other. The edges of the skin should be thinner so that the outer petals look better. Put the olive-shaped long noodles on the bottom of the dough and roll them up from bottom to top
7. Roll completely to the last dough and cut it from the middle with a knife
8. Arrange the petals of the cut two halves separately, and arrange them into different states according to your preference, such as budding, fully blooming...
9. Put about 6 bowls of water in the pot, soak the steaming cloth in water and twist off the moisture, spread it flat in the steamer to prevent the steamed buns from sticking, then put the arranged rose-flowered steamed buns into the steamer, with a slightly larger space between the steamed buns. Cover the pot and wake up for 10 minutes, turn on the heat, steam for about 20 minutes, turn off the heat, and the rose buns will be cooked.
Tips:1. The ratio of flour to purple sweet potato flour is preferably 2:1. The taste will be better. This time I put a little more purple sweet potato flour, which has a slightly stronger taste and more flour, which can increase the toughness of the dough.
2. The baking powder must be rinsed with warm water
3. The dough can be fermented to 1.5 times. If the fermented volume is too large, the rose will be fat after steaming~ it will affect the appearance.
