How to make watermelon steamed buns

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  1. Squeeze the red pitaya and spinach into juice separately (blanch the spinach in advance) and filter the squeezed fruit and vegetable juice for later use.

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  2. Red dough = 60g dragon juice + 120g flour + 1g yeast, green dough = 38g spinach juice + 80g flour + 0.6g yeast, white dough = 25g water + 50g flour + 0.4g yeast.(The water absorption of flour is different, so you can adjust it freely)

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  3.Put the dough into a bowl and cover with plastic wrap on, ferment until 1.5 times the size and set aside.

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  4. Take out all the dough and deflate it.

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  5. Then roll the red dough into a round cake, (you can use the edge of the plate or bowl to pour Pin it on the dough and carve a circle)

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  6. Knead the white dough into a long strip, Surrounded by red dough.

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  7. Then knead the green dough into a long strip and surround it as the outermost layer.

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  8.Sprinkle black sesame seeds on the red dough.

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  9.Use a knife to divide into eight parts.Pour water into the steamer.After the water boils, add the dough.Steam for 15 minutes and then simmer for 1 minute before removing.

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  10. Raw watermelon steamed buns

• 11.It’s steamed
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  12.Chengbao de breakfast