Mantou with roses

1. Prepare 100 grams of warm water, add yeast powder, stir evenly with chopsticks, and let it stand for two minutes.

2. Weigh out 200 grams of flour, which is ordinary medium gluten flour. Pour it onto a table, make a hole in the middle, add yeast water, sugar, corn oil, and no aluminum foam to make flour.

3. Knead the dough evenly, then dip a toothpick in an appropriate amount of red pigment and apply it to the dough. Knead it open. I didn't add the red pigment directly to warm water, mainly because imported pigments have very good coloring. A little bit of pigment can turn the dough red. Adding water can easily make it difficult to control the amount, which makes it difficult to grasp the color of the finished product. I want pink roses, add the pigment bit by bit until I like it.

4. After adding the pigment, fold the dough and use a rolling pin to repeatedly roll and fold it until the color is evenly blended. It doesn't matter if there are slight color unevenness in the end. This way, the rose color will be natural, and if it is too uniform, it will not have any distinctive features.

5. Finally, knead the dough by hand until it is very smooth and delicate. Cut the dough with a knife, and the cross section is smooth without pores. Only when this state is used to make Mantou will it be fluffy and delicious. Twist the dough into strips and cut it into even small dosage forms with a knife.

6. Use your fingers to knead the small dough into a circle, flatten it with your palm, and if the dough is slightly sticky, sprinkle a little dry flour.

7. Take five or six small pieces and roll them into circular pieces, each slightly thicker than the dumpling skin. Then stack them together as shown in the picture, with a chopstick mark in the middle. The circular edge is the petals of the rose, and the dough will become thicker after fermentation. Therefore, if you want the rose to be real, don't roll the dough too thick. I used five skins, and if you like more rose petals, you can stack seven or eight skins.

8. Roll the dough in a top to bottom direction, sticking it tightly together. Don't be impatient when rolling, take it slowly, and don't have too much dry flour on each piece of dough, otherwise the roses will easily scatter.

9. Cut the dough along the crease, and this is the prototype of two roses, very simple.

10. Stand the rose upright and tidy the petals with your hands. If you pinch the edges thin with your hands, the visual effect will be better. If possible, wrap a yellow dough in the middle of the rose to make the stamens more realistic. Place the sorted rose on a steamer and let it rise in a warm place for thirty minutes.

11. Wake up rose germ and steam it in cold water. Steam it for eight minutes after the water boils. As long as the dough is kneaded in place, Mantou will not shrink when the lid is opened at any time. Add a few mint leaves to decorate it, it looks more like it.