Pink Peony-Shaped Steamed Buns

1. Prepare the Dark Pink Dough – In a small bowl, combine the cool water, sugar, and instant yeast. Stir well and let sit for 5 minutes. Using cool water (about 65°F) helps prevent the yeast from activating too quickly while shaping the flowers. In the bowl of a stand mixer, combine the flour and ½ tsp Suncore Foods ®Ruby Red Radish Powder. Pour in the yeast mixture. Mix on low speed for 1 minute. Add the oil and continue kneading on low speed for at least 10 minutes, until the dough is very smooth and elastic. Cover and set aside while preparing the second dough.
2. Prepare the White Dough – Repeat the same process using only the flour.
3. Once Kneaded – Divide the dough into two equal portions.
4. For Each Portion –  Mix the Suncore Foods ®Ruby Red Radish Powder or Suncore Foods® Midori Jade Matcha Powder with a few drops of water to create a smooth paste. This helps the color distribute evenly throughout the dough. Knead one paste into each portion until the dough is smooth and the color is completely uniform. Cover all three doughs to prevent them from drying while shaping.
5. Portion the Dough, For each peony you will need –
Light Pink Center: 20g of dough. On a floured surface, knead until smooth and shape into a 1 ½-inch ball.
Dark Pink Petals: 65g of dough. Knead until smooth, shape into a ball, then roll into a 4½-inch round.
Green Leaves: 30g of dough. Knead until smooth, shape into a ball, then roll into a 4-inch round.
6. Shape the Peony Bud – Place the light pink dough ball in the center of the dark pink dough circle. Using a sharp knife or bench scraper, make six evenly spaced cuts around the outside edge of the circle, stopping about ⅛ inch from the center so the middle remains intact. This creates six connected petals. Starting with one section, gently lift a petal upward, stretch the dough on the sides and wrap it around the center ball. Take the petal on the direct opposite side and wrap it around the center ball. Continue wrapping each petal one at a time, slightly overlapping the previous petal. As you overlap opposite sides, the petals will begin to resemble a peony bud. Leave a small opening at the top so the light pink center remains visible. Gently press each overlapping petal into place to secure it. Place the just shaped peony bud on the rolled out circular green dough. Make four small evenly spaced cuts in the green dough around the peony bud dough, again leaving the center attached. Stretch slightly and wrap the four green sections around the bottom of the flower, overlapping opposite sides slightly to resemble leaves supporting the bud. Pinch gently to secure. Place each finished bun onto a parchment square or steamer liner.
7. Proof – Cover the buns loosely and allow them to rest for 15–20 minutes. They should become slightly puffy, almost fully doubled in size.
8. Steam – Arrange the buns in a bamboo steamer, leaving space between each one for expansion. Steam over gently simmering water for 18 minutes.
9. Once the steaming time is complete, remove the steamer from the heat, but keep the lid closed for an additional 5 minutes. Allowing the buns to cool gradually helps prevent wrinkling or collapsing from a sudden temperature change.
10. After 5 minutes, carefully remove the lid, transfer the buns from the steamer, allow them to cool slightly, and enjoy while they’re still warm.