Many ways to make flower steamed buns:

1. Flower steamed buns

Main ingredients: flour, yeast

Accessories: warm water, Red yeast rice powder.

1. Prepare the flour. Dissolve the yeast with warm water and slowly add it to the flour. Use chopsticks to stir into a flocculent shape. Knead it into a smooth dough and divide it into two parts.

2. Add a small amount of red yeast rice powder into one portion, knead it into a smooth pink dough, cover it with plastic wrap and set aside.

3. First, take 8 grams of white dough and shape into 6 balls. Use your index finger to press on the small rounded dough and shape it into a petal shape.

4. Take an appropriate amount of pink dough and roll it into thin slices. Use a round mold to carve it into a round shape. You can control the size by yourself and cut it into six parts on average.

5. Fold each small triangle in half as shown in the picture.

6. Place evenly on the shaped white dough.

7. Place a shaped 8g pink round dough in the middle, and the flower steamed buns are completely shaped. Do everything in sequence.

2. Leaf steamed buns

Ingredients: 300g wheat flour, 3g yeast, 15g sugar, 15g cooking oil, 1g soda.

Accessories: 100g lettuce, 160ml water.

1. Wash the lettuce, put it into a food processor after washing, add 160 grams of water to make the juice, filter it out, do not leave any residue, and make it coarse.

2. Mix 300 grams of wheat flour, 3 grams of yeast, 15 grams of sugar, 15 grams of cooking oil, and 1 gram of soda, then add 160 ml of vegetable juice and knead the wheat flour with your hands to make it smooth.

3. After the basic kneading, move it to the cutting board and continue kneading. At this time, you must continue kneading. Whether the steamed buns are delicious or not depends mainly on the kneading dough. Knead it into a soft and hard smooth dough. .

4. Use a long ruler to divide the dough into small pieces.

5. First roll it all out, then stretch it and extend it to the circular patch. Compared with the center of the circular patch, cut it lengthwise and cut it into 4 small patches.

6. Stack up 4 patches and bring the two ends together to serve as a snack. Do the same with the remaining 3 pieces. Move all 4 pieces forward to serve as a snack. Remove the front end and hold the middle with chopsticks. Stretch to the back, lower the tail, and tidy it up a little, and the shape of the leaf will come out.

7. After making it in order, put it in a steamer and wake it up in a warm and humid place for 30 minutes. Just flick it with your fingers. The volume will be slightly larger, but not particularly large.

8. Put cold water into the pot and steam it. After the water boils, turn on the fire for 12 minutes. Turn off the heat and steam for 3 minutes before it is ready.

3. Corn flour steamed buns

Ingredients: 300 grams of wheat flour, 100 grams of corn.

Excipients: 10 grams of sugar, 2 grams of edible alkali.

1. First, take 300 grams of flour, 100 grams of corn, and 10 grams of sugar. Knead the wheat flour evenly. If it feels a little dry, add an appropriate amount of water.

2. Knead into smooth dough.

3. Sprinkle dry flour on the cutting board and add 2 grams of edible alkali. The alkali can combine the sourness of the material well and release the unique aroma of old steamed buns. Knead and sprinkle with wheat flour until slightly hard. of dough.

4. Stretch, dilute, fold in half and continue to stretch, then fold in half and stretch again. This jade steamed bun can also be torn apart and eaten piece by piece. It is recommended to repeat 10 to 20 times. This is the tradition of old steamed buns. Craft, fold the noodles.

5. After folding, continue to knead the dough into a piece, knead it into a long length, and divide it into small portions.

6. Continue to shape into a round shape.

7. After everything is done, put it into the pot until it reaches 1.5 times the volume.

8. Use a cold water steamer, turn on high heat for 20 minutes, extinguish the fire and steam for 5 minutes, then remove from the pot to make yellow corn buns.