Rose Shaped Steamed Buns/Mantou (玫瑰花饅頭)

My friend, Janet who loves to cook and bake, was nice to share her buns with me last week.  It was a lovely purple color as it was made with purple yam.  When food is turned into an art piece, it makes the food more appealing.  Since it tasted and looked so good, I decided to make some, but with carrot juice to get a bright orange color.

I posted a recipe for making the milk mantou 4 years ago, and I used that recipe for the white petals.  Both milk mantou and carrot juice mantou recipes are listed below (for a total of 24 pieces).

Ingredients for orange petals:

500g	All purpose flour
300ml	Carrot juice
35g	Sugar
5g	Yeast
1/4 tsp	Salt
1 Tbsp	Vegetable oil

Ingredients for white petals:

500g	All purpose flour
300ml	Fat free milk
35g	Sugar
5g	Yeast
1 Tbsp	Vegetable oil

Directions:

You will need 3-4 carrots to get 300ml of carrot juice depending on the size of the carrots.

1.  Prepare all ingredients, one set for the orange petals and one set for the white petals.  Combine all ingredients for the orange petals in a mixing bowl, attach the dough hook and mix the ingredients with low speed.  Knead the dough until smooth (about 10 minutes).  Let the dough rest for 10 minutes.  Repeat this step for the ingredients for the white petals (pictures 1, 2 and 3).
2. During the 10-minute resting period, make sure to cover the container with plastic wrap.  (picture 4)
3. Take the dough out, punch down with your hands to deflate, and cut into half.  Cover the second half with plastic wrap to keep it soft.  Roll out the dough and roll it tightly to form a log.  (picture 5)
4. Cut the log into pieces and each piece should weigh about 20g.  Cover pieces with plastic wrap. (picture 6)
5. Repeat steps 3 and 4 for the orange petals.  (picture 7)
6. Roll each piece thinly like gyoza wrappers.  (picture 8)
7. You will need 3 pieces of the orange dough and 3 pieces of the white dough, alternate the colors. (picture 9)
8. Roll the dough up (roll from the right hand side) to form a small thick log.  (picture 10)
9. Cut the rolled up dough in half from the center.  When you turn the dough up, you will see the pretty rose shape and shape the petals with your fingers.  (picture 11)
10. Pour some cold water in the bottom of the steamer.   Place rose shaped buns in the steamer lined with parchment paper, cover and let the buns rise for 20 minutes.   Make sure to space out the buns (picture 12)
11. After the final rise, boil water and steam the buns for 15 minutes until they are cooked and puffed.

Note:

• Don’t skip the final rise, otherwise the bun outer layer won’t be fluffy.
• Don’t uncover the pot right away after steaming, leave the buns covered in the pot for another 15 mins.  This is to prevent the buns from shrinking.