Purple Cabbage and Rose Blossom Buns

Overview

How to cook Purple Cabbage and Rose Blossom Buns at home

Wash and shred the purple cabbage and set aside
Pour purple cabbage into a blender, add 300 ml of water to break up the residue and set aside
Pour 500 grams of flour into a basin, take 4 grams of yeast and dissolve it in warm water
First pour the yeast water into the flour and knead the dough, then use the purple cabbage residue to knead the dough
After the dough is kneaded, wrap it in a plastic bag to rest and wait for about 1 hour for the dough to double in size
After waking up, you have to squeeze out the air in the dough, pinch a piece of dough and knead it into a long strip, and then cut it into equal pieces
Use a flour stick to press the small dough into a dumpling wrapper shape (the first time I did it, it was a bit ugly if I didn’t press it well, so I made do with it)
Roll up the lined flour dough from the first piece and cut it in the middle
Finally, put it on the steaming tray and steam for 15 minutes, then turn off the heat and simmer for 3 minutes