Mulberry Mantou&rose

1. Wash and place the mulberries in the cooking machine.

2. Make it into mulberry juice.

3. Mix flour with yeast and white sugar, and mix with mulberry juice.

4. Mix into a smooth dough, cover with a damp cloth and let it ferment in a warm place.

5. Take out the fermented dough and knead it on the cutting board to release air, then divide it into small doses.

6. Each small dough is kneaded into smooth Mantou germ.

7. Put corn leaves on the mat and put them in the cage drawer for the second time. When the Mantou embryo becomes bigger and lighter, steam it in cold water, turn to medium heat after boiling it in high heat for 10 minutes, and steam it in empty state after turning off the heat for 3 minutes to open the lid.

8. A portion of the dough was made with mulberry roses, which were kneaded into long strips and cut into small pieces of about 10g each.

9. Press flat.

10. Roll into dumpling shaped round pieces and fold them up.

11. Press with chopsticks in the middle.

12. Rub a small pill into a long strip and place it on top to make a flower core.

13. Roll up from top to bottom.

14. Middle incision.

15. Do everything well.

16. Put it in a cage and let it curl.

17. The small flowers have become bigger and lighter. Steam them in a pot with cold water, bring them to a boil over high heat, and then turn to medium heat for 10 minutes.

18. Turn off the heat and steam for 3 minutes. Open the lid.

19. Roses with a mulberry aroma.