How to make rose steamed buns

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  1. Steam the purple sweet potatoes, peel them, mash them into a puree with a spoon, add a spoonful of sugar and mix well.

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  2. Dissolve the yeast with warm water.

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  3.Weigh the flour.

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  4.Put the purple sweet potato puree into the flour.

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  5. Add yeast water to the flour while stirring with chopsticks until it becomes cotton wool..

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  6. Then knead it into a smooth dough by hand, cover it with plastic wrap, and start fermentation.

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  7. When the dough has doubled in size, dip your index finger into dry flour and poke a hole in the dough.If the dough does not rebound or shrink, it means it is fermented well.

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  8. Sprinkle the dough with dry flour, knead it evenly again, and divide it into seven equal portions.

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  9. Divide each dough into eight parts, one of which is slightly smaller for the flower core.The other seven servings are equal parts.

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  10. Roll out seven small doughs into dumpling wrappers, and roll the smallest one into a flower core , arrange them as shown, and press them in the center with chopsticks.

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  11.Then roll up from left to right.

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  12.Use a sharp knife to cut through the mark where the chopsticks pressed.

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  13.This becomes two roses.

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  14. Do the rest in turn and put it in the cage to proof.

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  15. When the roses become fat, put the steamer into the boiling water pot and steam for ten minutes.After steaming, simmer for 3 to 5 minutes before opening the lid.

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  16. Take the steamed buns out and put them on the grill to cool.

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  17.Isn’t it beautiful?

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  18. I got a few green cabbage leaves to pose for a photo.