How to make orange rose steamed buns

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Now we will introduce to you the orange-scented rose buns. If you study hard, you won’t have to envy others in the future.

1. Wash a navel orange

2. Use a paring knife to gently peel off the skin (not the white part)

3. Cut the peeled skin into small pieces

4. Prepare a bowl of warm water, slowly pour the yeast onto the water surface, wait until the water surface is covered with a layer of yeast, and stir to dissolve the yeast in the water.

5. Mix the flour and corn flour and sieve it. The ratio of flour to corn flour is 5:1. If there is too much corn flour, the taste will be rougher.

6. Add orange peel to the flour and stir. Add a little salad oil. Then slowly pour the yeast water into the basin and stir with chopsticks until it becomes flocculent. If it is not enough, slowly add warm water.

7. Knead the dough thoroughly until it is smooth with "three lights" (hand light, basin light, and surface light)

8. Add appropriate amount of white sugar to the kneaded dough and knead it thoroughly. (If you are making meat buns, just add a little bit of sugar. Sugar will help the dough to rise and the taste will be better.)

9. Knead the dough

10. Cover the dough with a wet cloth and place it in a warm place until the sugar rises to 1.5-2 times its size.

11. Press down with your index finger. If the dough does not bounce back, it means the sugar has risen.

12. Knead the risen dough to remove the air bubbles, divide it into several equal parts, roll it into long round strips, and then cut into pieces.

13. Roll the small dough into thin round slices. Each rose bun needs 4-5 slices of thin slices to make petals

14. Take another small piece of thin slice and roll it into a round shape to make the pistil (or use a small dough to roll it into an olive shape with pointed ends and a large middle to make the pistil)

15. Overlap 5 round slices in layers and use a chopstick to press down the middle to make a mark;

16. Place the rounded pistil at the bottom and slowly roll it up.

17. Rolled

18. Cut from the middle

19. Shape them into two roses.

20. Place a damp cloth on the steamer and let the steamed buns rise for another 20 minutes.

21. Steam over high heat for 10-15 minutes, turn off the heat for 5 minutes before opening the lid to prevent the buns from shrinking.

22. Steamed Orange Rose Buns

No matter what you do, you need to work hard to improve your skills, and the same is true for cooking.