How to make birthday peach buns

Modern urbanites are usually busy with work and only get together on their birthdays. Most people will invite their relatives and friends to get together to have a meal and chat about family matters on their birthdays. Birthday cakes are usually bought and few people make them. In fact, if we can make a birthday peach ourselves on our birthday, it is a face-saving thing. So what is the method of making birthday peach buns?

Birthday peach bun recipe 1

1. Juice spinach, dragon fruit and carrot without adding water to keep the original juice.

2. Peel the pumpkin, cut into thin slices, steam it, then puree it and add milk. The pumpkin will be softer and taste better.

3. Dissolve the yeast powder in a mixture of vegetable juice and milk at a ratio of 450 grams of flour to 5 grams of yeast. Let it stand for a few minutes (milk should be around 40 degrees). This will help the dough ferment. You can also add some sugar according to your taste.

4. Add flour to vegetable juice and pumpkin puree, knead into a dough, and wait for the dough to ferment. If you put another basin filled with warm water at about 37 degrees outside the basin, the fermentation time will be shortened and it is also suitable for the cooler weather in the north.

5. Regarding the color, the amount of milk and vegetable juice added can be increased or decreased as needed.

6. Knead the fermented pumpkin dough and divide it into two doughs. Make it into a thick pancake-shaped cake base with thin edges and thick middle. The thickest part should be controlled at 2-3 cm. Put it in a steamer and let it rise for 20 minutes. Put a cold pot on the fire and wet the steamer cloth with cold water, or brush a little oil on the steamer.

7. After the dough has fermented, make the decorative flowers on the cake according to the methods of roses and lollipops.

8. Make steamed buns in the shape of hydrangea or lollipop.

Birthday peach bun recipe 2

Ingredients: 250g all-purpose flour, 145g milk, 3g yeast, 3g aluminum-free baking powder, appropriate amount of imported red and green pigments

practice:

1. Mix all-purpose flour, milk, yeast and aluminum-free baking powder into a smooth dough and let it rise for 30 minutes;

2. Take a small piece of dough, add appropriate amount of red and green pigments, knead well and set aside;

3. Divide the white dough into 6 equal portions;

4. Knead repeatedly until the surface is smooth and shaped into a peach shape;

5. Use a scraper to make a deep mark on one side of the peach;

6. Take a small piece of green dough and knead it into a spindle shape;

7. Press flat and print the texture of leaves;

8. Turn the leaves over and place the peaches on top of the leaves;

9. Put the prepared dough into the pot and let it rise for 30-40 minutes;

10. Cook over high heat until the water boils, then turn to medium-low heat for 15 minutes. Turn off the heat and wait for 5 minutes before uncovering the pot and taking out the peaches.

11. Take a new toothbrush, dip it in a little red pigment (as little as possible), place the toothbrush on top of the peach, and use chopsticks to brush the toothbrush so that the pigment falls evenly on the peach.