Rose Buns

Rose Buns

1. Prepare the flour, add sugar and lard

2. The red amaranth is boiled to make the juice. Add yeast to the amaranth juice to melt, add little by little to the flour, and stir into cotton wool.

3. After kneading into a dough, use a bread machine to knead into a smooth dough. If there is no bread machine, knead into a smooth dough by hand.

4. Ferment to 2.5 times its original size. Don’t leave it for a long time to avoid sourness. If it has a sour taste, you can add a little alkaline noodles. Do not add too much, a little bit. The alkaline noodles are first dissolved in water and soaked with water. Knead a little bit into the dough and smell it without sourness.

5. Knead again

6. Divide into small doses

7. Roll into a round piece, each five round pieces with a small strip that is as long as the diameter of the round piece, and the small strip is rolled into a half-dose dough

8. Stack the discs in order, put the small strip on the top, roll the small strip from the first disc, and roll up all five discs

9. Cut the rolled dough with a knife in the middle to make two roses

10. Organize the shape, put it in the steaming grid and make it again for half an hour

11. Put cold water into the pot, steam for 20 minutes after boiling, but it turns yellow after steaming, I don’t know why

12. Peel the cucumber to make flower stems and leaves, squeeze a bow with salad dressing, and make the beautiful rose buns

Tips:

1. Cover with plastic wrap during fermentation to avoid losing moisture on the surface;
2. The dough must be fully kneaded.