1. This time I made rose steamed buns without adding sugar or salt, and adding a little coconut oil. The taste is also very good.
2. The spinach is boiled and cooked in boiling water, and after a while, it will help to maintain the green color of the greens. After draining the water, cut into sections, squeeze the juice with a food processor, and sieve 20 grams of vegetable juice for later use.
3. 200 grams of flour, 100 grams of milk or water, 2 grams of coconut oil, 3 grams of yeast, bread machine dough program for 30 minutes. After the dough is processed, add 20 grams of purple potato flour to 1/3 of the dough, knead it into a purple dough, place it with the original color dough, and ferment to 2 times its size. Divide the purple sweet potato dough into small doses of 5 grams each, and prepare the same amount of primary color doses; the remaining primary color dough is processed into 10 grams of small doses each.
4. 55 grams of flour, 3 grams of oil and 20 grams of spinach juice are combined into a smooth dough.
5. Take a small purple sweet potato and a small original color (5g), press them together, and roll it out into a thicker dough in the middle. The edges should be as thin as possible.
6. Roll out the dough in groups of five, press in the middle with chopsticks to make the dough stick together, and cut the dough into two groups with a knife in the middle.
7. Rolling from one end to the other, after finishing the roll, it will be a beautiful rose.
8. Roll the spinach dough into thin slices, cut into irregular triangles, set five pieces in groups, and arrange them into the shape shown above.
9. Take a rose, stick a little water on the bottom, and put it on. Each green calyx is glued with a little water to stick to the petals.
10. Do all the flowers in the same steps.
11. Put it in a steamer for a second fermentation for 20 minutes.
12. Steam it on high heat for 15 minutes, and let it be stuffy for another 5 minutes.
13. A long toothpick can also be used to make a bouquet.
