How to make rose steamed buns to be the same size

Use molds, and that's it.

The method of rose steamed buns is as follows:Ingredients: 500 grams of flour, 6 grams of yeast powder, 1 tablespoon of sugar, 150 grams of purple potato puree.

Steps: 1. Add flour, yeast powder, and sugar to the purple potato puree, knead into a ball, and then knead a white dough to rise and rub twice the size of the strips.

2. Cut into subsections.

3. Roll them out into wide strips.

4. In two white and one purple like braids.

5. In the roll-up.

6. Roses are ready.

7. The second proofing is about 20 minutes** The water is steamed for about 15 minutes.

8. Finished products. <>

Purple sweet potato rose steamed bun ingredients: 140 grams of purple potato paste, 350 grams of flour, 4 grams of yeast, 4 grams of sugar, 170 grams of milk. We steamed the purple potatoes in a pot and started making the white dough.

Make a smooth dough with 200 grams of flour, 4 grams of yeast, 4 grams of sugar, and 100 grams of milk. Cover with plastic wrap and set aside. Mash the steamed purple potatoes until pureed.

Let's calm down. Add the remaining flour, sugar, yeast, and milk to form a smooth dough. Then roll out the dough into a circle.

Make roses with 4 slices of purple potato dough and 3 slices of white dough. Arrange the two colors one after the other and gently press them in the middle with chopsticks. Turn the whole dough over, roll it up slowly, and cut the roses into places where the chopsticks press.

Although purple sweet potato steamed buns should be discolored, my usual practice is to steam purple sweet potato slices, then press them into a puree, add yeast flour, and send them to twice the size of the good noodles, don't put alkali in the future, otherwise you will say it directly, and it will change color in the future and put the dough in a basin with your hands and to three lights (face light, hand light, basin light) Put the dough in a basin, cover it with a damp cloth and put it in a warm place for about 1-2 hours, it is now late spring and early summer, the temperature is about 25 degrees, and it is enough to ferment at room temperature for 2 hours.

Put the yeast powder into the flower tea that is cool to about 35 degrees and not hot, add flour, use chopsticks at first, knead it with your hands, and knead it into a dough with a smooth surface that does not stick to your hands or stand in the basin. Let it stand for 7 to 8 hours, and the resulting dough will be soft and delicious. Soak the roses and mash them for later use, ferment the noodles, peel and steam the purple potatoes and mash them into a puree, add 1-2 spoons of milk, according to your preferences, make the noodles into your favorite shape, brush a little oil and honey on the dough, oil and honey are for good looks, and finally steam in the pot for more than 20 minutes.

Mash it with a spoon, add wheat flour and flour, cover and let rise for 1 hour. When it is well proofed, take out and knead the smooth dough, knead it into a small agent, roll it out with a rolling pin, and discharge (discharge, and overlap half a dough sheet) together with 6 pieces of rolled dough (discharge, and overlap half a dough sheet) together It can be divided into chemical steamed bread and biological steamed bread, its main raw materials are wheat flour and water, and add an appropriate amount of food leavening agent, if it is matched with a small amount of multigrain powder or fruit and vegetable raw materials, etc., it can be made into multigrain steamed bread or fruit and vegetable steamed bread and other pattern steamed bread.

Ordinary steamed buns are tired of children, so I'll make a rose steamed bun with a makeover.

Step Rose Steamed Bun Preparation Step g flour, 260 g of warm water, 5 g of yeast, 10 g of sugar, all put in the bread maker and knead until smooth dough.

Step 22 of the preparation of rose steamed bunsKnead the dough into a smooth and non-sticky dough, put it in a pot, cover it with plastic wrap and let it stand for about 1 hour.

Step 33 of the preparation of rose steamed bunsWhen the noodles are fermented to twice their original size, poke a hole in the surface and the hole will not shrink, indicating that the fermentation is complete.

Step 44 of the preparation of rose steamed bunsKnead the dough into a non-sticky dough again.

Step 55 of the practice of rose steamed bunsDivide into several small dough of equal size.

Step 66 of the practice of rose steamed bunsRoll out each dough into a round sheet and press it one by one.

Step 77 of the preparation of rose steamed bunsPress the folded dough sheet in the middle with chopsticks.

Step 88 of the practice of rose steamed bunsTake another small piece of flour and roll it into a two-pointed shuttle shape.

Step 99 of the practice of rose steamed bunsPlace the shuttle-shaped dough on top of the first sheet and roll it up. (Be sure to roll from the bottom up).

Step 1010The rolled dough is chopped off from the middle.

Step 1111The cross-section is facing down to form two flower blanks.

Step 1212 of the practice of rose steamed bunsCover the finished flower blank with plastic wrap and let it stand for 15 minutes, put it in the steaming compartment in the pot, cool the pot under water, and steam it over high heat for 15 minutes. (Steaming with oil on the bottom).

Step 1313Steamed rose steamed buns.

Ingredients: 10 grams of rose pollen, 100 grams of flour.

Excipients: yeast powder.

Method 1: Pour flour and rose pollen into the basin.

2. Pour an appropriate amount of yeast powder into the bowl and rinse with warm water.

3. Pour the brewed yeast powder water into the flour.

4. Fill a bowl of warm water, pour it into the flour, stir with chopsticks, and stir until the flour is not dry.

5. Knead the dough by hand, knead the dough smooth, cover it with a clean cloth, and set it aside to make the dough.

6. Send it to twice the size of the original dough.

7. Take the dough out of the basin, sprinkle a little dry flour on the cutting board, knead it into long strips, and cut it into small pieces.

8. Roll out the small agents into round dough sheets.

9. Take five round patches and stack them in turn.

10. Use chopsticks to press a mark in the middle of the dough sheet.

11. Rub a thin dough with both ends and thick in the middle by hand and place it at one end of the five dough sheets.

12. Put the kneaded dough on the first dough sheet and start rolling along the dough with your hands.

13. Roll all the dough sheets into a dough.

14. Pinch the middle of the dough with a tiger's mouth.

15. Then use two hands to unscrew the dough.

16. Two more roses are done, it's simple, and all the roses are done in turn.

17. Put the finished roses aside for 10 minutes, boil water in a pot, put them on the cage and start steaming.

18. Steam for about 25 minutes.

100 grams of pumpkin, 100 grams of spinach, 100 grams of milk powder, 200 grams of wheat flour, 30 grams of sugar, 3 grams of yeast.

Method 1Peel and steam the pumpkin, then crush it with a spoon and let it cool for later use;

2.Blanch the spinach and squeeze it into juice with a press for later use;

3.Add 100 grams of flour and 50 grams of milk powder, 15 grams of sugar, yeast grams, and an appropriate amount of warm boiled water to mix well and form a dough with the pumpkin puree prepared in advance;

4.Then repeat the operation just now, add 100 grams of flour and 50 grams of milk powder, 15 grams of white sugar, yeast grams, and an appropriate amount of warm boiled water to the squeezed spinach juice and stir evenly to form a dough;

5.Pumpkin dough and spinach dough are left for one hour to rise;

6.After an hour, look at the inside of the dough, if there is a honeycomb shape, it has been fermented;

7.Knead the dough, then cut it into small pieces, and then use a rolling pin (I don't have a rolling pin at home, so I use a glass glass instead) to roll it into the shape of a dumpling wrapper;

8.Then knead one stamen separately, using four to six pieces of dough to make a serving, superimposed on top of each other, and the stamen is placed on the top of the most edge;

9.Roll up the superimposed dough in a clockwise direction;

10.Cut it in the middle with a knife, and two roses will come out, if you want a blooming rose, just open some rose petals;

11.The finished rose steamed buns are slightly fermented again for about ten minutes, and then they can be steamed in the pot;

12.Before steaming in the pot, boil the water first, then put in the steamed buns, steam for about 15 minutes, and then simmer for about 2 minutes before you can taste it.

The pumpkin can also be replaced with dragon juice and noodles, and it will be pink when steamed!

Ordinary steamed buns are tired of children, so I'll make a rose steamed bun with a makeover.

Ordinary steamed buns are tired of children, so I'll make a rose steamed bun with a makeover.

After the dough is raised, the next agent, just like the kind of medicine that wraps dumplings, is rolled into a dumpling skin (slightly larger than the dumpling skin, slightly thicker), three dumpling skins are arranged, pressed with chopsticks in the middle, rolled up from one end, rolled up, cut with a knife from the middle position, placed down on the plane, and in the whole shape, it is a rose. Please see**.

1.Add half of the water, flour, yeast powder and sugar to the sweet potato and purple sweet potato, knead into a smooth dough, and let rise for 15 minutes.

2.Roll out into groups of five circles.

3.Roll it up from the bottom to the top and cut it in half.

4.Shape it slightly and put it in the steamer.

5.The steaming method is the same as that of Monkey King Bao (after the fire is boiled, it can be changed to medium heat and steamed for about 18 minutes) 6Finished product.

7.Internal organization.

8.Purple sweet potato.

9.Send such a bouquet on Valentine's Day, really!