Hydrangea steamed buns
Overview
Hydrangea is generally regarded as a token of love. In the singing fairs held during traditional festivals such as the Spring Festival, March 3, and Mid-Autumn Festival, young men and women of the Zhuang ethnic group are invited to gather on the edge of the village or on the grassy beach beside the river.
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Ingredients
Steps
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Melt 300 grams of flour with 150 grams of warm water and 3 grams of yeast, and knead into a white dough. Then use hot water to squeeze the carrot juice, take 150g carrot juice, now the carrot juice is warm, take 3g yeast and dissolve it in the carrot juice, and knead it into a dough with 300g flour.
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Cover and ferment until doubled in size, I fermented for an hour and a half.
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Deflate the dough and divide into 25g pieces. Two white ones and two yellow ones, roll them into long strips. The picture is arranged as a tic-tac-toe. I divided each two noodles next to each other into left and right.
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First put the two noodles next to each other, the noodle on the left, on top of the noodle on the right.
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Then put the adjacent right noodle on top of the left noodle.
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Then put the left one on top of the right noodles.
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Finally, pinch the adjacent noodle heads.
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Tuck the joint into the bottom to make the hydrangea full.
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After everything is done, place it in a greased steamer and let it rise for 10 minutes. Bring to a boil over high heat, turn to medium-low heat and steam for 20 minutes.
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Turn off the heat and open the lid again after 10 minutes. Soft, sweet steamed buns are ready!
