Sunflower jujube buns
Ingredients
- Flour 400g
- White sugar 40g
- Yeast 6 grams
- Pumpkin 100g
- Purple sweet potato 100g
- Spinach 100g
- Monascus powder 1g
Steps
1. Wash the spinach leaves, blanch them in boiling water until they are broken, take them out and let them cool, then put them into a food processor and puree them, then filter out the juice through a fine sieve and set aside
2. In the same way, peel the purple sweet potato, steam it, stir and filter it, and peel the pumpkin, steam it, stir it and filter it, so that you can get three colors of juice
3. Put the yeast into a bowl and mix it evenly with a little warm water
4. Add 250 grams of flour to 15 grams of white sugar, a little yeast liquid, and 100 grams of water to form a slightly hard dough (the amount of water absorbed by flour is different, so the amount of water needs to be adjusted)
5. Add an appropriate amount of flour and a little yeast liquid and spinach juice to form a slightly hard dough
6. Add flour and yeast liquid to the vegetable juices of the other two colors and knead into a harder dough. Knead the four doughs separately
7. Cover and wait until doubled in size
8. Cut the golden dates in the middle, remove the core and set aside
9. Take the white dough, deflate it and knead it evenly until the surface is smooth
10. Leave a little dough, divide the other white dough into two parts, big and small, and knead evenly
11. Roll them into discs (one is slightly larger and the other is slightly smaller)
12. Knead the yellow dough and cut into long strips
13. Take about 7 grams of each piece and roll it into a long strip
14. Wrap half a small jujube in each long strip and pinch the tail tightly (if the jujube bun is large, you don’t need to cut it)
15. Do the same for other colors, wet the bottom of the jujube roll with water and place it on the larger edge
16. The middle should also be filled
17. Cover with another dough piece
18. Take another 4 grams of the paste and roll it into discs
19. Make 8 diagonal cuts
20. Press the pattern on each piece
21. Pinch the tail of each portion tightly, and make several more in sequence. The size should be consistent to make it look good
22. Take a little green dough and roll it into a drop shape. Squeeze it flat and use a toothpick to press out the veins
23. Add a little white dough to red yeast rice powder and knead evenly
24. Take a little and roll it into small balls and flatten them
25. Dip the bottoms of them in water and assemble them on the dough. Use a toothpick to poke a few small holes into the red flower center as the flower center
26. Then make a little bee, take about 2 grams of yellow and roll it into small pieces
27. Take another 2 grams of white dough, roll it into a small ball, flatten it, and cut it in the middle to make the wings of the bee
28. Cut a small piece of seaweed and wrap it on the yellow dough. Dip the bottom with water and place it in a suitable position and dip it in the small wings. Take two black sesame seeds as the eyes of the bee, and then put it on the hair. 30 minutes
29. Pour cold water into the pot, bring to a boil over high heat and turn to medium heat for 1-8 minutes. Turn off the heat (do not uncover the lid, turn off the heat and simmer for 3-5 minutes before opening the pot)
Tips
- 1. The dough should be slightly harder. The first hair should not be too long, just double it. This will make it easier to shape and shape. The second hair must be sufficient. It looks better when steamed.
- 2. The dough must be kneaded evenly, thoroughly, and smooth to form a beautiful shape.
- 3. I made it smaller, and making it bigger is easier to operate.
