Colorful rose steamed buns

The ingredients are ready: milk, flour, yeast, sugar

Add milk to broccoli and make juice

Add milk to the pitaya peel to make juice, steam the pumpkin and press it into a puree

Purple sweet potato steamed and pressed into puree

Take a basin, add flour, pumpkin puree, sugar, yeast, dissolve with warm water, pour in, and knead into a smooth dough

Add flour, dragon juice, sugar and yeast water separately and knead into a smooth dough

Dissolve flour, sugar, broccoli juice and yeast with warm water, add them separately and knead into a smooth dough

Dissolve the flour, purple sweet potato puree, sugar and yeast with warm water, add them separately and knead into a smooth dough

Place the kneaded dough into a plate and cover with plastic wrap

Place in the middle rack of the oven and turn on the fermentation function at 35 degrees for 1 hour

After 1 hour, the dough will ferment until it is 2-2.5 times in size. If you poke it with grease and it does not shrink back, it means the fermentation is successful

Take out the dough and deflate it

Cut into small pieces of the same size

Knead each small amount separately for a while

Use a rolling pin to roll the dough into a round shape and plate the dough together

Extrude the texture in the middle

Roll up the pressed dough sheet from bottom to top

Cut in the middle with a knife

Do a good job

Prepare backups in sequence

Grease the baking sheet with greaseproof paper and put it in the oven to turn on the fermentation function for secondary fermentation at 35 degrees Celsius for 40 minutes

After the fermentation function is completed, restart the oven and turn on the cooking mode at 100 degrees for 15 minutes. After the program ends, simmer for another three minutes