The colorful steamed buns are very appetizing compared to the regular buns, especially the kids will love these buns.It is a bit more complicated than the single-colored buns, but if you are careful, you will succeed.

Fancy Buns: Bran Buns

IngredientsPrepare 4 cups of flour, 4 tbsp of cocoa powder, 1.5 cups of warm milk, 4 tbsp of sugar, 1.5 tsp of yeast, 0.5 tsp of salt, 2 tsp of warm water.
Method steps 1. warm milk with 2 tablespoons of sugar, dissolve the yeast and let it rest for 5 to 8 minutes.
2. Then add the flour, salt and the remaining 2 tablespoons of sugar
3. start the dough program of the bread machine.
4. When the bread machine has finished kneading the dough and the automatic fermentation has finished, remove the dough and knead out any large air bubbles.
5. divide one third of the dough and add the warm water and cocoa powder and knead well.
6. roll out each of the two doughs thinly, overlap them and roll them up into a cylinder.
7. then cut into small pieces and let rise for about 15 minutes for the second time.
8. Steam the buns in cold water for 14 to 16 minutes.

Fancy Steamed Buns

IngredientsPrepare 200g of plain flour, 50g of bran wholemeal flour, 10g of milk powder, 50g of old dough, 20g of sugar, 140g of water, 1g of salt, 5g of vegetable oil, and 3g of yeast.
Method Step 1. Mix all the ingredients, knead into a smooth dough and ferment until it is 2 times bigger.
2. take out the fermented dough, flatten it and knead out the air bubbles, divide the dough into several small dough balls.
3. shape the meatballs and place them in a steamer basket brushed with oil, cover and leave to rest for half an hour, then turn on the heat.
4. Boil the water and steam for 15 minutes on medium heat, turn off the heat and simmer for 3 minutes.

Fancy Buns: Corn Buns

IngredientsPrepare cornmeal, white flour, sugar, yeast, water.
Method Step 1. 200g of cornmeal add 100g of white flour and a small spoonful of sugar.Yeast, add water and knead into a dough.
2. 200 grams of white flour with sugar, yeast and water kneaded into a dough, all covered with film and fermented until double in size.
3. roll out both the white dough and the cornmeal dough into thin sheets.
4. overlap and roll into a roll, then cut into individual buns and relax for 20 minutes.
5. Put on the steamer and steam for 20 minutes, simmer for a few minutes.