How to Make Handmade Flower Buns

Purple potatoes 75g milk 100g water 85g dry yeast 3g medium gluten flour 310g

How to make rose flower buns

The 75g purple potatoes are first steamed in a pot.

2. Then cut it into small pieces, pour it into the cooker and add 100g milk.

3. Start the vegetable and fruit mode, stir into fine purple potato puree, set aside.

4. Then take 85g of water, pour it into a clean container and add 3g of dry yeast.

5. Let it rest for 5 minutes, and wait for the dry yeast to fully dissolve.

6. Then pour it into a clean dough bowl and add 120g of purple potato puree and 310g of flour.

7. Knead into a smooth dough. **The amount of water and flour can be slightly adjusted according to the actual situation, whichever is not sticky. Then cover with plastic wrap and let it ferment for one hour at the recommended temperature of 30 degrees.

8. Press the fermented dough repeatedly on the panel to deflate.

9. Then evenly divided into 8 small dough.

10. Take one small dough and divide it into 7 portions, 6 of which are equal in size, mine is 10g each, and the other one is smaller, to make the core of the rose buns.

11. Then 6 slightly larger dough with a rolling pin rolled into a round sheet.

12. Stack the 6 round pieces on top of each other and use a chopstick to press them in the center

13. Then roll another small piece of dough into a cone shape with your hands and place it at the starting position.

14. Wrap the tapered dough and roll it up from the bottom to the top.

15.Then with a knife, in the center, cut it in half.

16. Turn the cut side down and organize the shape. Do the same with the rest of the dough and make them all good.

17. Then let the dough rise for 30 minutes at 32 degrees Celsius. After fermentation, put into the steam drawer, on the pot to steam, after the water boils, change the small fire, steam 20 minutes can be steamed, steamed after resting for 5 minutes before lifting the lid. A pot of rose buns on the ready ~