Good looking, delicious, easy to make cranberry blossom steamed buns

Cooking Instructions

1. Except for the dried cranberries, knead all the ingredients into a kitchen machine, add the dried cranberries when they are almost smooth, knead well at low speed, cover with plastic wrap, and put in the refrigerator for 10 minutes.

   

2. Take out the dough, knead the dough and vent, roll it out to 35*20cm, turn it over, and smooth the surface at the bottom.

   

3. Spray a little water on the surface and roll from left to right. Thin the bottom edge, roll it up, and pinch it tightly.

   

4. Rub it a little longer, and use a sharp knife to cut down from the surface, cut halfway, not to the end. Apply a little vegetable oil to the inside of the incision, leaving the seal untouched, and then pinch it tightly. Then cut it in another direction and make two more knives, this step is for the subsequent steaming into a flowering shape. If the seal is a little dry, you can smear some water and pinch it tightly.

   

5. After cutting, you can knead the dough a little more, then cut it into 3cm wide pieces, and round the dough slightly with both hands. The two sides of the cut can be kneaded together and steamed together, so as not to be wasted.

   

6. After all the shaping is done, put the steamed buns in the steamer, cover the pot, and ferment until they are 1.5-2 times larger.

   

7. After fermentation, boil the water and steam it in a pot, steam it on high heat for 12 minutes, turn off the heat and simmer for 5 minutes.