Dragon Fruit Rose Buns
I really like the vibrant color of red dragon fruit. Seeing the beautiful dragon fruit enzyme reminded me of the purple sweet potato rose buns and amaranth juice noodles I made before, which weren’t dazzling enough. So, let's try making red dragon fruit roses instead.
Ingredients
Steps
Peel the red dragon fruit and puree it, then strain out the black seeds (if not removed, the small black dots can look unappealing).
Place all ingredients into a large bowl, stir them into a shaggy dough using chopsticks, then knead the dough by hand until smooth (the surface of the dough, hands, and bowl should all be clean). Cover with plastic wrap.
Put the dough into a bowl, cover with a damp cloth, and let it naturally rise in a warm place. In summer, it takes about an hour. Once the dough doubles in size, take it out and knead it on a floured surface to release any air.
Divide the dough into 70g portions and roll them into long strips.
Cut each strip into seven equal small portions.
Dust with some flour, flatten each portion, and roll them into round discs with a diameter of 7–8cm. The edges should be rolled thinner.
Arrange them neatly as shown and press down hard in the center with a chopstick.
Roll it from the top end to one side, not too loose or too tight.
Cut it in half from the middle.
Two beautiful rose flowers are now ready.
Place them in a steamer, making sure to leave enough space between them.
Let the arranged rose buns rise for another ten minutes.
Steam them for fifteen minutes, and they're done!
A small regret: the steamed roses turned from magenta to orange!