Tanabata Rose Buns

Name: Tanabata Rose Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 2g Dry yeast; 100g milk; 20g Caster sugar; Some Red Velvet Liquid

by Greedy cat vip who loves life

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Gluttonous cat is a southerner. When I was a child, I always felt that steamed buns were the staple food on the northern table. Occasionally, my mother said that making steamed buns was very exciting, and it felt like the most fun thing. When I grew up, I wanted to eat steamed buns, so I went to buy them at a steamed bun shop. Later, I went to a friend's house in the north. My friend had steamed the steamed buns. The buns tasted soft and chewy, and they couldn't be compared to other bread shops. I hurriedly asked her how to do it at the dinner table, so in order to eat the chewy and soft steamed buns, just make them at home. After all, the steamed buns made by yourself without any preservatives are especially delicious. On the Qixi Festival, follow the greedy cat to make a beautiful and delicious rose bun for your lover~

Ingredients

Tanabata Rose Buns

1. Pour dry yeast and fine sugar into the milk and stir until it melts. The yeast must be stirred and melted before it can take effect. If you want to save trouble, you can also use the steamed bun self-raising powder, and you don’t need to add yeast.

2. After pouring the flour, add a little red velvet liquid and knead it into a smooth dough with a chef machine. If you don't have a chef machine, it will be more difficult to knead by hand.

3. Divide the dough into 2 parts, roll it through the noodle machine, the final state is the dough is pink and evenly colored, and the surface is smooth and flat. The gear is 3 gears. If the pressure is too thin, it will easily affect the expansion of the dough.

4. Take a 4-inch round mold and press out round dough pieces, and remember to sprinkle a little dry powder to prevent sticking.

5. Take out 5 noodles and stack them together, press the horizontal line in the middle with chopsticks to roll up the noodles.

6. The rolled noodles are cut in the middle. Because the pink picture is missing, I will use the wolfberry dough as a demonstration for everyone.

7. The cut dough is arranged and the petals are placed on oiled paper and fermented in a pot with warm water for 20 minutes.

8. The fermented rose is fluffy and soft, and its volume becomes 1.5 times larger. At this time, it is steamed on high heat for 15 minutes, and then simmered for 5 minutes to get out of the pot.

9. The steamed rose steamed buns are especially soft and delicious, and the appearance is also super beautiful. If you like, you can make them with the cat. Pay attention to the state of kneading and fermentation. You will definitely be able to make beautiful, delicious and soft buns. !