Ingredients ?

Ordinary wheat flour 500g

Redcurrant powder 5-8g, the color will deepen with the amount

Sugar 10g

Yeast powder 3g

Methods of Redcurrant Steamed Buns ?

Mix the flour

Mix the flour, red yeast and sugar in a bowl, dissolve the yeast in water close to the body temperature and let it stand for ten minutes, then add it to the flour in small quantities in a circular motion, kneading until there is no dry flour in the bowl.

The flour and the red currant powder are best mixed slightly before adding water, otherwise it will be darker and lighter, making it more difficult to operate. The dough is pressed into a rectangle (not too regular, but also rolled), then rolled out with a rolling pin into a 3-4cm thick rectangle, from the long side to open the roll, the closing face down.

Cutting the blanks

While thinner will add layers, still try not to roll too thin, it will affect the fermentation. Don't roll it too loosely, but don't intentionally tighten it either, just enough to make the pastry fit. After rolling, let it rest for a few minutes before cutting, so that the "strawberry rolls" can take a break.

Cutting and shaping

Use a sharp knife to cut the buns

Steaming

Connect the pot with cold water and place a steamer cloth over the buns and let them rest for 10-20 minutes with the lid on. Then high heat boil, bubbling after adjusting the medium heat for another 15 minutes, and then turn off the fire without lifting the lid to stand for 4-5 minutes