CHINESE PEACH BUN RECIPES

Steps:

• All the ingredients are ready
• After washing the amaranth, put it in boiling water and blanch it, take the juice and let cool for later
• Put all the ingredients out of the butter into the bread bucket, knead the dough for 20 minutes and then put the butter in, set a dough program, and the bread machine works
• After an hour and a half, the bread is fermented
• Take out the fermented dough, put it on a floured chopping board, and exhaust
• Divide the dough and filling into 40 g and 15 g each
• Roll the small dough into a round dough
• Purple sweet potato filling in the middle
• Rounding
• Use a razor blade to divide the dough into six portions
• Divide each portion into thirds. Note that the tips of the two cuts this time are slightly behind. Different from the first six slits
• Pinch every three together and arrange them a little bit into a petal-like shape
• Put all the finished bread embryos in the baking tray, leaving space between every two
• Brush with egg wash in the middle
• Put the pumpkin seeds in the center into a flower heart shape
• Put it in a warm place, the second round to double the size
• Put the baking pan into the preheated oven, bake at 180 degrees for 12 minutes, cover with tin foil, and bake for another 5 minutes
• Take it out and put it in a fresh-keeping bag after cooling to prevent it from drying out.

Steps:

• Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
• Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
• Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.