Flower buns

Overview

This steamed bun is made with boiled black water when kneading the dough to give it some toughness. The color is not too deep. When stacking the dough sheets, you can brush them with oil and sprinkle with salt and sesame seeds to make them taste better.

Tags

• staple food
• home cooking
• steamed bun hanamaki
• all-purpose flour
• warm water
• yeast

Ingredients

Steps

1. 1 Pour 5 grams of yeast into 500 grams of flour, mix well with 150 grams of warm water (I used black rice water to knead the dough), and knead into a smooth dough. Cover with plastic wrap and ferment until doubled in size. Divide the dough into several small balls. (7 of the 56 are flower centers)

   

2. 2 Flatten the small dough and roll it into a disc with a thickness of about 0.3CM and a diameter of about 10CM. It is best to roll the edges of the disc to be thinner.

   

3. 3 Roll out the others in turn.

   

4. 4 Roll one of the small pieces into an olive shape (7 pieces) and use it to make the flower center.

   

5. 5 Stack the 7 dough sheets as shown in the picture, and use a chopstick to press a center line vertically in the center of the dough sheet.

   

6. 6 Then put the olive-shaped dough on the bottom dough sheet, wrap it with the olive-shaped dough and roll it up.

   

7. 7 Cut in the middle.

   

8. 8 Just place it with the edge facing down, and the two roses are completed.

   

9. 9 Finish the rest in sequence and let your hair rest for about 10 minutes.

   

10. 10 Then put the steamer on the steaming rack over high heat and bring the water to a boil. Place the prepared rose bun embryos in the steamer, steam for 25 minutes, then turn off the heat and simmer for 5 minutes.