1. Put all the ingredients except fruit and vegetable powder into the bread machine to start a kneading program
2. Remove the de-mixed dough from the bread machine, divide it into two portions, add red yeast rice flour and pumpkin flour, and knead evenly.
3. Divide the red dough into six doses, round and let stand for ten minutes, then take out one of the doses and roll it into a 5 cm thick circle
4. Cut the dough evenly by five or six knives into five or six pieces without cutting in the middle, and then cut two small knives on each piece
5. Pinch each corner and use a cutting die with sharp corners to cut off the edges of the petals.
6. Roll out the yellow dough and use a flower die to cut out a flower piece and place it in the middle of the red dough piece, and press it at the center point with the tip of a chopstick. A sakura bun is ready
7. Put the finished sakura dough into the steaming grid of the steamer to ferment to 1.5 times its size, steam it in a pot on cold water for 12 minutes, turn off the heat and simmer for 2 minutes before taking it out of the pot.
