Red Dragon Fruit Rose Steamed Buns
The color of red dragon fruit juice is so beautiful that it tempted me to use it in a recipe, resulting in these experimental rose-shaped steamed buns. Even though the color faded after steaming due to acid-alkali neutralization, the buns tasted great, so I decided to upload the recipe.
Story
Captivated by the stunningly vibrant hue of red dragon fruit juice, I felt compelled to create something with it, which led to these experimental rose-shaped steamed buns. Although the heat from the steaming process neutralized the pH and caused the bright pink color to fade, the delicious taste of the finished buns convinced me to share this recipe anyway.
Ingredients
flour
200g
dragon fruit juice
100g
white sugar
40g
lard
20g (other oils can also be used)
milk powder
20g
yeast
4g
baking powder
2g (can be omitted)
Instructions
1
Step 1
200g flour
2
Step 2
100g dragon fruit juice
3
Step 3
40g white sugar
4
Step 4
20g lard
5
Step 5
4g yeast
6
Step 6
20g milk powder
7
Step 7
Put the dragon fruit juice, white sugar, and flour into the bread maker, dig a hole in the flour and put in the yeast.
8
Step 8
Cover the yeast.
9
Step 9
Stir briefly with chopsticks.
10
Step 10
Select the low-speed dough setting on the bread machine and knead for 5-10 minutes.
11
Step 11
Add the lard.
12
Step 12
Select the dough proofing setting on the bread machine; let it run from start to finish for one and a half hours.
13
Step 13
Use the bread machine's low-speed dough setting to degas the proofed dough for 5 minutes (you can also degas by hand), then divide into two portions. Divide each portion into 5 large and 1 small dough pieces.
14
Step 14
Roll the 5 small dough pieces into rounds and stack them sequentially; roll the smallest dough piece into a shape that is thick in the middle and tapered at both ends.
15
Step 15
Press down onto the 5 dough sheets with chopsticks, and place the tapered dough piece on the top left side of the dough sheets.
16
Step 16
Roll it up tightly from left to right.
17
Step 17
Roll into a round ball.
18
Step 18
Cut in half from the middle.
19
Step 19
Push the dough pieces back one by one, shaping them into roses. Place onto an oiled steamer rack in a pressure cooker and let proof for the second time.
20
Step 20
After 25 minutes, place the pot over cold water and steam for 13 minutes. Turn off the heat, cover and rest for 5 minutes, then open the lid. Do not attach the pressure valve to the pressure cooker.
21
Step 21
Remove from the pot.
