Tanabata gift rose steamed bun

Cooking Instructions

1. (1) The materials are ready, the purple potato (pumpkin) is cleaned, cut into thin slices, and steamed in the pot; (2) Take the steamed purple potato (pumpkin) and press the puree, stir well with warm milk and yeast powder, and pour it into the purple potato puree.

   

2. Add the prepared flour to the purple sweet potato puree, stir it into a flocculent shape while pouring, knead it into a dough, wrap it in plastic wrap and ferment it at room temperature.
   
   

   

3. The fermented dough is twice as large, so just rub it in by hand and don't collapse around it, knead the dough and exhaust it, and divide it into small pieces of the same size.

   

4. Roll out the rolling pin round, with as thin edges as possible; Stacked in turn as shown in the figure. Use chopsticks to press a deep mark in the middle to glue the middle of the dough sheet, which is easier to form and less likely to loosen. Knead a small piece of dough into a pillar and make a stamen.
   

   

5. Place the stamen dough horizontally on the dough sheet and roll it up starting from the bottom sheet. After rolling, rub back and forth several times to expel the air between each dough sheet and bond firmly.
   

   

6. Cut in the middle and split in half, which makes two roses at the same time.

   

7. Gently round the bottom of the petals. Pull the edges of the petals a little outward, tidy them up, and you've done it. A beautiful rose bloomed!

   

8. The finished roses are fermented for 10 minutes, proofed well, pot with cold water, turn to low heat for 15 minutes after steaming on high heat, turn off the heat and simmer for 3 minutes, and the beautiful roses bloom.