Soft and Fluffy Steamed Rose Buns
Vietnamese · Organized from the video by Helen's Recipes (Vietnamese Food)
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Ingredients
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Steps
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- 1
Peel and dice the beetroot, blend with a dash of water, and extract 75ml of juice.
- 2
In a medium bowl, combine 75ml beet juice, 75ml milk, 3g yeast, and 2 tsp sugar. Let sit for about 10 minutes to activate the yeast.
⏱ 10 minutes
- 3
Sift 300g all-purpose flour and 30g of powdered sugar into a bowl.
- 4
Make a hole in the center of the flour and pour in the yeast mixture. Knead well for about 3 minutes.
⏱ 3 minutes
- 5
Add 10g unsalted butter (or cooking oil) and continue to knead until the dough is soft and smooth.
- 6
Cover with a cloth and let the dough rest for about 50 to 60 minutes until it doubles in size.
⏱ 50 to 60 minutes
- 7
Punch the dough and knead for about 2 minutes, then divide into approximately 10g portions.
⏱ 2 minutes
- 8
Shape each portion into a ball and roll it out into a thin disc. Arrange 5 to 6 discs on a roll, partially overlapping.
- 9
Shape a small piece of dough (about 5g) into a small cylinder and place it in the center of the top disc. Add cheese if desired, then roll the dough up.
- 10
Cut the roll in half to form 2 roses. Repeat the process until finished.
- 11
Place the buns in a steaming basket and steam for about 10 minutes. Then, lower the heat and steam for another 3 to 5 minutes. Slowly open the lid to prevent temperature shock from making the buns tough.
🔥 steam⏱ 10 minutes⏱ 3 to 5 minutes
Tips
- Use beetroot juice to achieve a natural pink color.
- Lowering the heat during the final minutes of steaming helps prevent the buns from becoming tough due to temperature shock.
- The dough is divided into 10g portions for the base, with 5g pieces used for the center.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Helen's Recipes (Vietnamese Food) on YouTube