Rose Sweet Fermented Rice Steamed Buns
玫瑰花酒酿馒头 · jiangsu cuisine · Jiangsu
The author used freeze-dried Moyu (dark red) roses and homemade sweet fermented rice for this single-proof mantou recipe. Shaping is quick but the results are fragrant and pretty.
Colm ByrneIrish guy in Boston who makes a mean stew and a questionable attempt at pho. Weekend baker, weekday pasta-and-frozen-peas guy. Honest recipes only.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (16 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
5.29 oz
2.29 oz
0.44 oz
0.44 oz
yeast酵母
0.05 oz
corn oil玉米油
0.22 oz
black red rose (dried rose petals)墨红玫瑰
0.07 oz
prickly pear (cactus fruit) powder仙人掌果粉
0.02 oz
Techniques you'll use
- Steaming ↗
Cook with moist vapor for tender, clean-tasting results.
Steps
- 1
Step 1
Prepare all the ingredients. Remove the calyx from the freeze-dried roses and grind them briefly in a blender. Blend the water, sweet fermented rice, and white sugar until smooth, then add the semi-dry yeast, all-purpose flour, and corn oil, and knead in a stand mixer into a dough.
✅ Done when: The dough comes together into a smooth, unified mass in the mixer.
- 2
Step 240 min
Divide the dough into about 16 portions. Dust each with dry flour and knead into bun blanks, shaping them slim and tall so they do not flatten after proofing and steaming. Proof in a proofer at 35 C and 80% humidity for about 40 minutes.
✅ Done when: After about 40 minutes at 35 C and 80% humidity, the blanks are visibly puffed from proofing.
Bring a pot of water to a boil over high heat. Once the water boils, place the buns in the steamer, turn to medium heat and steam for 8 minutes, then reduce to the lowest heat and steam about 4 more minutes. Turn off the heat, let sit covered about 3 minutes, then remove. Cool completely in a bamboo basket covered with a damp cloth, then seal, pack, and freeze for storage.
✅ Done when: After 8 minutes on medium heat, 4 minutes on low, and a 3-minute rest, the buns are fully steamed and set.
- 4
Step 4
Serve the beautiful rose steamed buns, which carry the fragrance of rose and sweet fermented rice.
✅ Done when: The finished buns release a distinct rose and jiuniang aroma.
- 5
Step 5
Admire the finished buns — they look beautiful with a smooth, glossy, water-shine surface.
✅ Done when: The buns have a smooth, glossy, mirror-like skin.