Pumpkin and Rose Steamed Buns
Overview
Use whole wheat flour, pumpkin puree, candied osmanthus and flour to make pumpkin and rose steamed buns. The nutrition, beauty and fragrance are increased at the same time. The same goes for life. You need to manage it well to be happy every day.
Tags
Ingredients
Steps
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Prepare the pumpkin puree in advance and add brown sugar to melt. Knead white flour, whole wheat flour, pumpkin puree and sugar-osmanthus into a smooth dough and leave it to ferment in a warm place. This is a fermented dough that will not shrink or collapse when you dip your fingers into the flour.
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Knead the fermented dough firmly on the board to firm up all the air bubbles, and divide it into small portions of about 80g.
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Roll each small dose into a long strip.
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Then divide into 6 small portions, 1 of which is smaller.
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The smallest one is rolled into a long strip and used as a flower center.
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Roll out the rest into a dough about the same size as a dumpling, and roll it out a little thinner on all sides.
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Stack 5 dumpling wrappers together and use chopsticks to press out the texture in the middle
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Place the small noodle column at the bottom
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Roll it up from bottom to top
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Unscrew the rolled dough from the middle, with the cross section facing downwards, and place it on the table to shape it.
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Prepared rose buns.
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Put an appropriate amount of water in the pot, lay a wet cage cloth on the steamer, put the steamed buns in, boil the water over high heat for 20 minutes after the second steaming, turn to medium heat after steaming, steam for 15 minutes, turn off the heat and steam for 5 minutes.
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When it comes out of the pot, the aroma of sugar-osmanthus fills the house.
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Finished product picture.
