Chrysanthemum steamed buns

Overview

I have made pumpkin steamed buns many times this year. I feel that I must eat these steamed buns right out of the pan. Savor the sweetness of the pumpkin and the fragrance of the flour. I really can’t get enough of it. This time, the pumpkin buns were made in the shape of chrysanthemums. The inspiration came from going to the park to see chrysanthemums. Now I am used to using food to express my love for certain things. I don’t prefer chrysanthemums among flowers. There will be no flowers when they are in full bloom. In order to have some background when taking photos, I decided to go downstairs and pick some flower branches. So I moved the photography base downstairs. From time to time, people walking around turned back to me, so I took a few photos and ended it.

Tags

• staple food
• pasta
• home cooking
• steamed bun hanamaki
• flour
• pumpkin puree
• yeast
• milk

Ingredients

Steps

1. 1 Prepare the ingredients pumpkin puree and flour. I forgot to add the milk here.

   

2. 2 Melt the yeast in warm water and add it to the flour.

   

3. 3 Knead it into a smooth dough, wrap it in a plastic bag and let it rest for a while, then knead it again into a smooth dough.

   

4. 4 Leave to ferment in a warm place until 1.5 to 2 times in size. This picture is a little deformed because I was ready to knead it after it was ready. I remembered that I didn’t take a photo, so I added another picture.

   

5. 5 Knead until smooth again and deflate.

   

6. 6 Divide into small doses.

   

7. 7 Use a rolling pin to roll the small dough into a sheet of about 0.3 cm, and then cut it into strips of about 1.5-2 cm. The photos of the steps for cutting into strips were accidentally deleted.

   

8. 8 Sprinkle some flour on top and fold the strips.

   

9. 9 Roll up one end and make two in the same way.

   

10. 10 Use a knife to cut a slit in half of the small circle.

    

11. 11 Put the two small rolls together, or you can dip some water at the junction first, and clamp the two small rolls at the junction with chopsticks.

    

12. 12 Carefully open the small roll and arrange it into a chrysanthemum shape.

    

13. 13 Prepare all the chrysanthemums in turn, place them in a pot of warm water and ferment for another 20 minutes. Steam over high heat for 15 minutes, turn off the heat and take out after about 3 minutes.