The method is as follows:

The first type: rose steamed buns

Ingredients: a bowl of millet, yam, carrot and rice paste (about 260g), 400g of flour, yeast powder 4g;

Detailed instructions: 1. Take a large bowl, pour the cooled millet, yam, carrot and rice paste into the bowl, then add the yeast powder and mix evenly;

2. Pour the flour into a bowl and mix it evenly with the rice paste;

3. First mix it into a doughy dough like the one in the picture;

4. Then knead it with your hands until it is smooth. Move the dough to the kneading mat and knead until smooth, then put it into a large bowl;

5. Cover with plastic wrap and ferment until doubled in size;

6. Take out the fermented dough Put the dough on the kneading mat, sprinkle with a small amount of dry flour, knead evenly and then roll it into a long strip;

7. Cut into small doughs, about 22g each, and cut into 30 pieces at a time

8. Flatten along the cut surface into a round shape;

9. Use a rolling pin to roll it into a round sheet that is thinner around the edges and thicker in the middle, like a dumpling wrapper. size;

10. Take five discs, stack them together as shown in the picture, stagger a little apart, and line them up in a row;

11. From one side Roll it up;

12. After rolling it up, twist it in the middle;

13. With the section facing down, the rose shape will appear;

14 , Make all the rose peanut embryos in sequence, you can make 12 in one day;

15. Put it in the steamer to wake up for 5-10 minutes, turn on the power, steam for about 18 minutes, and then simmer Turn it on after 2 minutes; if using a steamer, boil the water, steam for 18 minutes, and simmer for 2 minutes.

16. The rose steamed buns are ready. Second type: Mushroom steamed buns

Ingredients: Raw materials: 300g flour, 160g milk, 3g yeast powder, appropriate amount of cocoa powder;

Detailed method: 1. First put the flour in the ingredient list Mix , milk and yeast powder, knead it into a smooth dough, put it in a small basin, cover it with plastic wrap, and ferment until it doubles in size;

2. Place the fermented dough on the kneading mat , sprinkle with a small amount of dry flour and knead until even;

3. Divide the dough into 11 small doughs weighing 35g and one large dough weighing 55g;

4. Knead the dough into a ball in turn, put it into cocoa powder and dip it in cocoa powder. This is the mushroom head;

5. Put the dough dipped in cocoa powder on the steaming plate, place it in order, and then put it on the steamer. Divide the reserved 55g large dough into 11 small dough pieces, and roll them into small noodles with one end thick and one thin. This is the mushroom handle. Put them together in the steamer and let them rest for about 10 minutes;

< p>6. The proofed mushroom heads will form some cracks, and the mushroom handles will become thicker and fatter;

7. Turn on the steam oven, steam for 20 minutes, and then simmer for 2 minutes before opening and taking it out. ; If using a steamer, put boiling water in the pot, steam for 20 minutes, and simmer for 2 minutes.

8. The lines on the steamed mushrooms will become more obvious. Make a hole in the bottom and insert the steamed mushroom handles to make mushroom steamed buns.