How to make buckwheat rose steamed buns

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  1. Add a small amount of sugar to Angel yeast powder, dissolve it with water at about 20 degrees, and leave it for 3 to 5 minutes.Add the yeast water to the flour, mix well, and knead until it is not sticky to your hands or to the bowl.

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  2.Cover the kneaded dough with plastic wrap and wait for it to ferment until it doubles in size.I put it in the oven and adjusted it to 20-30 degrees, and at the same time put a bowl of hot water in it to ferment for 1 hour.

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  3. After fermentation, add some flour and knead again to empty out the air inside.Press more resilient.Wait for 30-40 minutes for secondary fermentation.Cut into two or three pieces and roll into long strips

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  4.Cut into small doughs of equal size and knead.Make it into a round shape and roll it into a round cake.Stack the 4 round cakes one after another and roll them up.Use kitchen scissors to cut the two roses in the middle.

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  5.Add some soaked wolfberry chopped and sprinkled on top for decoration

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  6. Let the pot rest for half an hour to make it bigger before steaming.Use low heat first, then switch to high heat and steam for 15 minutes.Do not open the lid immediately.Remove from heat after 3-5 minutes.