Rose Buns
by Little Ruier's mother
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. The flour is mixed with yeast water to form a dough, and it is proofed.
2. Add the yeast spinach puree, pour the flour and make the dough, and proof it.
3. After the finished dough is vented, the white dough is divided into doses and rolled into dumpling-like noodles, stacked in groups of six (as shown in the picture), and pressed with chopsticks in the middle.
4. Roll up and cut in the middle.
5. Cut out flower leaves from the green dough and put the roses on it.
6. Glue the leaves.
7. Prove the pot for half an hour, turn on the heat, boil the water and steam for 12 minutes, turn off the heat and wait for 5 minutes to uncover.
