How to make milky white rose steamed buns

Going out to eat every day, to be honest, the food at the food stalls is not necessarily clean, and it’s easy to get bored with it. In fact, you can learn to cook by yourself. The editor would like to introduce to you the milk-flavored white rose steamed buns. You can make them yourself according to the steps below.

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

2. Take one portion and roll it into a cone on a pressing board, cut it into seven or eight pieces (you can choose as you like, the pieces cut out will be bigger than each other), and roll each into a round piece (later I found that an oval shape is better)

3. Stack the round pieces from small to large, leaving a little space between each piece (the larger the piece, the larger the space should be, I realized this later). Then pinch a flower heart and put it on the top, then roll it up from small to large. After rolling it up, hold the flower roll in your hand and gently cut it in the middle with kitchen scissors, turning it in circles while cutting, until the bottom of the flower is cut off and the end is complete.

4. At this time, the rose is in the initial blooming shape. Use your fingertips to gently break each petal outwards, and a blooming rose will appear before your eyes.

5. After the flowers are shaped, let them rise for 20 minutes, place them on vegetable leaves and put them in a steamer. Steam over high heat for 15 minutes, then turn off the heat and steam for another 3 minutes with the lid open.

6. Eat the rose while it's hot, with its fragrant, soft and delicious milk flavor.

I am very happy that I shared with you the recipe of milky white rose steamed buns today. If it suits your taste, you might as well try it. I believe you will love its taste.