Lets see how to shape rose buns
Natural colour, no burden at all to enjoy these buns as many as you want. I also try to reduce the amount of yeast used, too much of yeast is not good for digestion.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)Pumpkin Rose Buns 南瓜玫瑰形馒头*makes 10 buns
90g mashed pumpkin25g fresh milk
1/2tsp instant yeast200g plain flour35g sugar (reduce to 25g if you prefer less sweet)20g corn oil
- Add all ingredients in a mixing bowl then combine well and knead till smooth. Set aside to rest for 15mins.
- Weight the dough into 15g each and roll into ball. Roll out 5 pieces into round thin shape, and roll a small piece of dough like a small log (two ends smaller).
- Layer the rolled out pieces of dough so that they overlap each other. Place a chopstick in the middle and press down lightly over the layered circles of dough, to secure in place. Put the log-shaped piece of dough at the end of circle of dough.
- Roll up the pieces by holding at the middle of dough, then halve the dough using a knife.
- Place the wrapped dough cut side down on a paper. Repeat for the rest of the dough.
- Put the rose shaped buns in a steamer, and leave to rise for 20mins.
- Bring water to a boil in a steamer. Steam the rose buns over high heat for 15 minutes.
Recipe by Sonia a.k.a Nasi Lemak Lover