Style steamed buns

The original plan was to have five colors, purple cabbage, pumpkin, carrot, yam, and spinach.

Juice the carrots with water. Juice spinach with water. Juice purple cabbage with water. Steam the yam and add milk to break the wall. Steam the pumpkin and add milk. It is recommended to sift every time.

Mix flour, yeast and baking powder separately to form a smooth dough. The purple cabbage dough smelled sour, and I squeezed a dragon fruit. Although the dough was beautiful, the color was ugly when steamed.

Flowering steamed buns: Take a few at random. The innermost part is a ball, and the outer layer is wrapped with round dough. Finally, it is arranged into the shape of a steamed bun, and the cross flowers are cut with a knife.

Rose flower steamed buns: Take some dough at random, with a slender cylinder in the middle, and surround it with long white dough sheets on the outside. Cut it into the same shape as a dumpling, flatten it into the same shape as a dumpling, press one to half of the other, repeat six times, press it in the middle with chopsticks, pinch it firmly, cut it in the middle with a knife, and arrange it into the shape of a rose.

Chrysanthemum: Roll up the yellow slender noodles in opposite directions from both ends, pinch it in the middle with chopsticks, and then use scissors to cut the four corners until the innermost layer.

Sunflower: The inside is a ball, and the outside is wrapped in dough of another color. Make it into a round shape, roll it out, cut it open with scissors, and twist each petal so that the petals can be seen.

Piglet: Make the body with white dough, and use pumpkin dough to make two small ears and pig nose. Prick the pig's nose with a fruit fork. Use black sesame seeds as eyes.

Pumpkin: Arrange the yellow dough into a flat circle like a pumpkin, use lines to press out the pumpkin mark, and use green dough to make a tail on top.

Two rectangular dough sheets of different colors are placed one above the other. Roll up. Cut into equilateral triangles. Pick it up pointedly and press it with chopsticks.

Butterfly: roll up the white and yellow rectangular dough (white on top), cut into small cylinders, flatten the two cylinders together, make tentacles, and pinch them in the middle with chopsticks.

Crab: Make four strips and wrap them in a rectangular sheet to make two crab claws.

Lotus leaf: Green dough made into thick dumpling wrappers. Brush oil on top and fold. Use a fruit fork to make lotus leaf prints. Press in the middle with your thumb.

White dough wraps other colors of dough. Roll into ox tongue shape. Use a knife to cut from the middle of the longest line until the remaining third is connected. Roll up the uncut area to leave out bunny ears. Turn both sides outward to reveal the face. Use two red beans to make eyes.

Cut a dumpling-like round dough into two pieces horizontally and vertically, fold the four pieces together, and use chopsticks to press from each side to the center of the other side. After pressing in all three directions, press lightly at 90 degrees with the original chopsticks, so that the side layers will turn up beautifully.

The effect of mixing white and yellow noodles at will is pretty good.

Hydrangea: Five slender noodles of different colors are intertwined and closed at the bottom.

All the cooked ones should be steamed immediately after 20 minutes, otherwise the shape will fall apart over time. After the water boils, steam over low heat for twenty minutes.

Here’s a family photo for the little cuties who made it this time.

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