Purple Rose Steamed Buns

Overview

Purple cabbage is rich in nutrients, but my children don’t like to eat it, so I squeeze the juice from purple cabbage and steam it into rose-shaped steamed buns. Not only is the pink and purple color very beautiful, but it is also more nutritious as a staple food.

Tags

• staple food
• home cooking
• good looks
• steamed bun hanamaki
• summer recipes
• lunch
• students
• high gluten flour
• salad oil
• sugar
• yeast powder
• purple cabbage

Ingredients

Steps

1. 1 Wash purple cabbage and cut into large pieces

   

2. 2 Put it into a wall breaker or food processor and add a little water

   

3. 3 Start the juice program

   

4. 4 When done, strain out the juice. Because it is a wall breaking machine, the vegetable puree is also very delicate, don’t throw it away

   

5. 5 Take an appropriate amount of purple cabbage juice (add a little purple cabbage puree), high-gluten flour, yeast powder, sugar and oil, and roughly knead into a ball

   

6. 6 Use a bread machine to knead evenly and then perform the fermentation process

   

7. 7 Ferment until about 2 times in size

   

8. 8 Take it out and knead it evenly. After deflating, let it sit for ten minutes

   

9. 9 Take a piece, roll it into long strips, and cut it into equal-sized pieces

   

10. 10 Roll it into round thin slices, press one piece on top of the other and stack them up

    

11. 11 After cutting across the middle, roll it up from one end to the other

    

12. 12 Knead the bottoms together slightly, arrange the shape a little, and put it into a ceramic egg tray or similar small mold to fix the shape

    

13. 13 Place in a steamer and ferment at room temperature until 1.5 times in size. This step can also be placed in the oven to start the fermentation process

    

14. 14 After the secondary fermentation is completed, boil the water over low heat until it boils, then steam over high heat for 5-8 minutes