#ASMR #SteamedBuns #RoseBuns

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🎈If you need English translation, turn on captions setting, tap "CC"

I normally make a big dough and a lot of these steamed buns when I make them at home. This way I can enjoy them for quite some time. But these steamed buns will get tough after they're cooled and get dry, which absolutely ruins their delicious texture.

Mr. Panda gets really upset every time he sees cold buns from last night. Just throwing them away would be a waste too.

Tangzhong method could significantly improve the texture of bread, so I was wondering if it'd do the same to steamed buns.

This is why I tried to make matcha steamed buns using this method. I first heated up the flour and water mixture to 65 °C and had the starch mixture turn into a paste so it can take in as much of that water as it can. Then I added the starch mixture (tangzhong) into the dough. The later process is no different from making regular steamed buns. Shaping, fermenting, steaming, you know the gig. But the results had been surprisingly good, the buns were very soft and chewy. They will retain their amazing texture even after 2-3 days.

00:00 start
0:15 Making soup
1:36 activate yeast
2:18 Mixed dry and wet materials
3:02 Knead the dough
3:22 split
4:06 Purple dough
4:47 white dough
5:47 green dough
7:39 Refrigerate unused dough
7:48 The petals are shaped
8:58 Matcha rose buns
10:08 Purple rose steamed buns
10:21 Fermentation
11:06 Steamed

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