Exclusive Three-Color Large Flower Bun

An appropriate amount of flour.

Dissolve the baking powder in warm water.

Pour into the flour and stir until it forms a crumbly texture.

Knead into a slightly softer dough. Let it ferment in a warm place.

A suitable amount of turmeric powder, add a little flour, and mix with scallion oil to make turmeric pastry.

The dough that has been kneaded.

A suitable amount of tonka bean powder, add a little flour, mix with scallion oil to make tonka bean oil pastry.

Red yeast rice powder, add a little flour, and mix with scallion oil to make red yeast rice powder pastry.

Full of honeycomb structure, the surface is formed very well.

Take 600 grams of dough.

Divided into three portions, one 200g.

Take a portion of dough and roll it into a thin, long sheet.

Sprinkle a thin layer of salt.

Brush on a layer of fragrant bean oil pastry.

Roll from the inside out.

Roll it into a long, thin strip and pinch the ends tightly.

The same steps: roll thin, sprinkle with salt, and brush with red yeast oil pastry.

The same steps: roll thin, sprinkle with salt, and brush with turmeric butter.

Roll each strip up, and pinch both ends tightly.

A long strip, place the red one in the middle, pinch one end tightly.

Braid it into a plait.

Knit tightly to close the opening.

Form into a round ball and fold the edges underneath.

Second fermentation.

Brush a thin layer of turmeric butter on top. Steam over medium heat for 25 minutes with cold water.

Time's up, simmer for four to five minutes. Open the lid. The golden, soft, three-colored large steamed buns are ready to be served.

Finished product.

Beautiful cut surface.

Beautiful cut surface.

Finished product.