國家級面點師教妳做【壽桃包】，超可愛！

Ingredients

• 200 g Cake Flour (sifted for a tender texture)
• 5 g Dry Yeast (instant dry yeast, fast‑acting)
• 30 g Granulated Sugar (feeds the yeast and adds subtle sweetness)
• 100 ml Whole Milk (adds richness and a white color to the dough)
• 120 g Sweet Bean Paste (traditional filling; can substitute with date paste or yam paste)
• 30 ml Beetroot Juice (natural red coloring for the bun tops)
• 15 ml Water (for sealing the leaf‑shapes)

Instructions

1. Prepare the Dough

   In a mixing bowl, combine cake flour, dry yeast, and granulated sugar. Add milk gradually while mixing with a scraper until a soft, slightly sticky dough forms.

   Time: PT10M

2. Knead the Dough

   Turn the dough onto a lightly floured surface. Knead with both hands, folding, pressing down with the heels of your palms, and turning the dough until smooth and elastic.

   Time: PT10M

3. Rest Briefly

   Cover the dough with plastic wrap and let it rest for 5 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT5M

4. Roll and Divide

   Roll the dough into a long rope, then cut into 12 equal pieces (≈35 g each). Keep the remaining piece covered.

   Time: PT5M

5. Flatten and Fill

   Take one piece, flatten with a rolling pin, fold, turn, and fold again repeatedly to create thin layers. Place a spoonful of sweet bean paste in the center, seal the opening, and shape into a small ball.

   Time: PT10M

6. Form the Peach Leaf Shape

   Press the filled ball with your palm to form a cone, then flatten the base into a leaf‑like shape using a scraper. Create a small ridge on one side to mimic a peach leaf tip.

   Time: PT8M

7. Apply Red Color

   Dip each bun lightly in beetroot juice, then brush a thin layer over the top to achieve a natural pink‑red hue.

   Time: PT5M

8. Second Fermentation

   Place the colored buns in a bamboo steamer (3‑4 buns per layer). Cover and let them rest in a warm spot (≈35°C) for 20‑30 minutes until they puff up slightly.

   Time: PT30M

   Temperature: 35°C

9. Steam the Buns

   Bring water to a rolling boil in a wok or pot. Place the steamer over the boiling water, cover, and steam for 8‑10 minutes until the buns are fully cooked and fluffy.

   Time: PT10M

   Temperature: 100°C

10. Cool and Serve

    Turn off the heat, remove the steamer, and let the buns cool on a rack for a few minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

25 g

Fat

2 g

Fiber

1 g