Peach ? sub steamed buns Peach steamed buns with ingredients:

300 grams of gluten flour Aoyo Perchun formula milk 160 ml

Yeast 3 grams, 20 grams of sugar, matcha powder moderate, beet powder / red currant powder moderate

Peach steamed buns practice

1, prepare the ingredients

2, the yeast is poured into the recipe and stirred until dissolved, add the sugar and continue to stir well. Pour it into the flour all at once, stir with chopsticks to flocculate and knead into a smooth dough.

3. Cut the dough and divide it into 55g pieces

4. Roll out the dough, seal side down

5. Roll out a tip with the tiger's mouth of your hand

6. Then use a spatula to start from the bottom of the leftover embryo and press upwards to make a mark.

7: For the remaining bit of dough, add matcha powder and knead it to make the leaves green. If it's too dry, add a little extra milk or water.

8: Roll into the shape of a teardrop, flatten, and press out the leaf veins with a spatula.

9: Stick a bit of water on the bottom of the peach embryo, attach the leaves, and the shape will come out.

10: Place in a steamer basket and ferment until 1.5 times the original size.

11, steamer pot pour water, set into the dough embryo, high heat boil to medium-low heat steam for about 15 minutes. If you have a stainless steel steamer, you can insert chopsticks under the lid to avoid water droplets from scalding the raw noodle embryo, but it doesn't matter if you have a bamboo steamer.

12, beet powder add a little water and mix well, when the buns cooled, put the flour sieve upside down on top of the buns, toothbrush dipped in red beet water back and forth brush, the color will be evenly spread in the top of the embryo of the birthday peach flour (beet can be replaced by pigmentation, red currant powder)

13, the finished product.

14, peach steamed buns are ready