All the ingredients are added to the bread machine and smoothed into dough.
Fermented in a warm place to a volume about twice as large
After the good leaven is finished, start the bread machine and add the right amount of flour to continue to knead until the dough is cut and the cut surface has no pores. (If you don't have a bread machine, use your hand to rub it. Add dry powder until you have no pores on the cut surface.)
Cut the kneaded dough into small pieces of uniform size, flattened
Use a rolling pin to form a circle. (The petals need four round patches)
Make the dough round and round like olives by hand
Four circular patches are stacked one on another, placing the finished core on the lowermost patch
Wrap up the flower core from the bottom up, roll it all the way
Use your finger to push the center to the left and right
The bottom is pinched and the mouth is closed.
Finishing the petals outwards by hand
Complete all the roses in order, pour the water into the steamer, brush the steamer with a little oil and place the steamed buns at intervals. Wake up for 10 minutes, wake up and heat the fire. After steaming, steam for 15 minutes with medium heat. Turn off the heat. Take out after 5 minutes
1. The fermented dough should be fully simmered and completely vented, so that the finished surface is smooth. 2. Rose flower heads should not be too long to wake up, just 10 minutes. 3. Do not uncover the lid immediately if it is steamed, otherwise the surface will collapse.