Red bean paste and rose buns

Overview

Today is Chinese Valentine's Day - Qixi Festival! I made a big pot of roses for everyone! Color it with raspberry puree and wrap it with bean paste filling to make a rose bun! I’ve been busy all morning, and I’m so happy that the finished product is out! Happy Chinese Valentine's Day to everyone!

Tags

• staple food
• baking
• pasta
• home cooking
• children
• breakfast
• bean paste filling
• butter
• egg
• high powder
• raspberry jam
• rose essence
• sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Whipped raspberry puree

   

2. 2 Put milk, eggs, salt, sugar, raspberry puree, and rose essence into the mixing bucket (I found that the raspberry puree was darker in color, so I added a few drops of rose essence)

   

3. 3 Then add flour and yeast

   

4. 4 The kitchen machine starts working

   

5. 5 After the dough comes out of the film, let it rise at room temperature until it doubles in size

   

6. 6 When the dough is fermented, flatten it to release air

   

7. 7 I divided the dough into 20 rounds and let them rest for a while

   

8. 8 Take a piece of dough and roll it into a round shape. Cut it four times as shown in the picture. Do not cut it through. Put bean paste filling in the middle

   

9. 9 One piece stands upright to wrap the filling, and the symmetrical side also stands upright to wrap up

   

10. 10 Wrap another piece, and wrap the last piece to make a rose shape

    

11. 11 The finished rose packets are arranged in the oiled mold

    

12. 12 Ferment at room temperature for about 20 minutes, until the flowers are almost ready

    

13. 13 Sprinkle dry powder on the surface

    

14. 14 Place in the preheated oven and bake at 180 degrees for 20 minutes. Keep an eye on the coloring in the first few minutes. Cover with tin foil immediately if it starts to color slightly. Then cover with tin foil until cooked