Donut steamed bun

Ingredients prepared: all-purpose flour, dry yeast, granulated sugar, milk, natural fruit and vegetable powders (purple sweet potato powder, pumpkin powder, spinach powder, butterfly pea flower powder);

Put flour, dry yeast, granulated sugar, and milk into a bowl, and use chopsticks to stir into a flaky texture;

Knead into a dough and let it rest for 10 minutes;

Knead with a little more force for 3-5 minutes until the dough is delicate, smooth, and soft, achieving a 'hydrated glow' texture;

Roll the dough into thin sheets about 3 millimeters thick, use a cookie cutter to cut out round shapes, and use a smaller cutter to create hollow centers; if you don't have a cookie cutter, you can also use a cup and bottle cap instead.

Knead the remaining dough into a ball, roll it into a sheet, and continue to cut out pieces for large and small donut dough blanks;

Divide the remaining white dough into 4 portions, and knead in the natural fruit and vegetable powders separately;

Take a lump of colored dough and roll it into a thick strand;

Roll the other colored dough into sheets about 1 millimeter thick, and use flower-shaped molds to cut out patterns;

Spray a little water on the raw doughnuts, and stick the decorative pieces according to your preference;

Put it in the steamer to ferment until it is 1.5 times its size; steam for 12 minutes, then let it sit covered for 5 minutes;

The donut buns are done, soft, fluffy, and good-looking.