How to make milky white rose steamed buns

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  1. Melt the baking powder in the warm milk, mix the low-powder baking powder, and put them into the dough together Mix in the machine for 30 minutes, cover and ferment for 90 minutes, take out the exhaust, divide into four portions and let rise for 5 minutes

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  2.Take one portion and roll it into a cone on a pressing board, cut it into seven or eight portions (optional, each cut out will be larger than the other) and roll each into a round slice (later I found that oval shapes are better It’s better when it comes out)

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  3. Stack the discs from small to large, each piece Leave a little gap (the larger each piece is, the bigger the gap should be.This is what I realized later).Then pinch a flower center and place it on the top.Roll it up from small to large.When the roll is finished, take the flower roll in your hand and use kitchen scissors.Gently cut towards the middle, turning in circles while cutting, until the bottom of the flower is cut off and the opening is complete

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  4.At this time, the rose is in its first blooming shape.Use your fingertips to gently push each petal outward, and a blooming rose appears in front of you

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  5. After the flowers are shaped, let them rise for 20 minutes.Place the vegetable leaves on the basket, steam over high heat, then turn to medium-low heat for 15 minutes, turn off the heat and steam again.Steam for 3 minutes and open the lid.

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  6.Milk flavor, soft and delicious roses Eat it while it's hot