Rose Bean Paste Steamed Rolls with Rose Roasted Milk
A nourishing and fragrant Japanese breakfast featuring tender rose bean paste steamed bun rolls paired with roasted rose milk.
Nourishing spleen and stomach breakfast🌺丨Rose Bean Paste Steamed Rolls·Rose Roasted Milk ||𝗗𝗮𝗶𝗹𝘆 𝘀𝗵𝗮𝗿𝗶𝗻𝗴 💗
🌺 The refrigerator stock is out again. I pinched myself some pink today. The tender rose bean paste steamed...
Ingredients
Steamed Rolls
- 300gall-purpose flour
- 170grose milk
- 2 1/2gyeast
- 10gsugar
- 8gcoconut oil
- 7grose petals
- 1piecerose bean paste filling
Roasted Rose Milk
- 1cupmilk
- 1tsprose water
- 1tbspsugar
- 1pinchdried rose petals
How to make Rose Bean Paste Steamed Rolls with Rose Roasted Milk
Steamed Rolls
In a large bowl, mix the all-purpose flour, yeast, and sugar.
Gradually add the rose milk while stirring to form a dough.
Knead the dough until smooth and elastic.
Cover the dough and let it rise for about 1 hour or until it doubles in size.
Roll out the dough and spread the rose bean paste filling evenly.
Roll the dough into a log and cut into equal pieces.
Place the rolls in a steamer and let them rise for another 20 minutes.
Steam the rolls for 15-20 minutes until fluffy and cooked through.
Brush the steamed rolls with coconut oil and sprinkle with rose petals.
Roasted Rose Milk
In a small pot, heat the milk over medium heat.
Add the rose water and sugar, stirring until the sugar dissolves.
Simmer for a few minutes until the milk is fragrant.
Pour the milk into cups and garnish with dried rose petals.
Tips & Tricks
Ensure the dough is kneaded well to achieve a fluffy texture.
Adjust the sugar in the dough according to your preference.
Serve the steamed rolls warm for the best taste.
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