Rose Buns
1.
Put the multi-grain bread mix together with corn oil, milk and yeast into a bread machine and knead it into a smooth dough. In fact, this step is also possible to knead by hand, because it is not necessary to make the film.
2.
Cover the kneaded dough with a lid to proof until it is twice as large, and then divide it into small pieces of dough, each weighing about 20 grams.
3.
Divide the rose sauce into small round balls of about 8 grams.
4.
Take a piece of dough and roll it into a disc, wrap it with rose sauce, wrap it, and roll it into a disc shape.
5.
Roll out 5 in this order, then roll forward from the bottom one, and cut it from the middle after the roll, and then arrange the petals to make a beautiful rose.
6.
Make all the dough into roses, put it on the basket, cover and let stand for about 20 minutes.
7.
Start steaming in a pot under cold water, and start timing after SAIC, and it will be out of the pot in 15 minutes. If the steamed buns are relatively large, the steaming time can be extended appropriately.
Tips:
1. Because the steamed buns are to be steamed, the dough does not need to be kneaded for a long time, and it is enough to form a smooth dough. You don't have to use a bread machine. Hand kneading is the same.
2. The kneaded dough should be proofed for a while, which will make the dough smoother, and it needs to be proofed after it is reshaped, so as to make the roses bloom.
3. The timing starts with the appearance of water vapor on the side of the pot, and the steamed buns are cooked under cold water. The specific time is determined according to the size of the steamed buns.
