Bloom with our Rose Steamed Buns! These buns are the petal-delicious treat that will make you say, "Rosylicious!" Make these roses come to life with Suncore Foods® Red Beet, Ruby Red Radish, and Midori Jade Matcha Powders, and color your day with these sweet, delightful pink & red hues. Whether you're throwing a floral fiesta or simply want to add a touch of whimsy to your day, our Rose Steamed Buns are the perfect choice. Get ready to let your taste buds dance, and your heart bloom with every bite. Get your hands on these bloomin' awesome buns
360g all-purpose flour
7g active dry yeast
40g sugar
180g warm milk
30g neutral oil
1 tsp salt
Suncore Foods® Midori Jade Matcha Powder
Suncore Foods® Red Beet Powder
Suncore Foods® Ruby Red Radish Powder
Click Here for Step-by-Step Directions ▼
1. Activate Yeast — Warm milk + 1 tsp sugar + yeast. Let bloom 5–10 minutes.
2. Mix dough — Add flour, remaining sugar, oil, and salt. Knead 8–10 minutes until very smooth and soft. Dough should feel supple, almost like earlobe texture.
3. Divide and Color Dough — After mixing, divide dough into the following portions and knead in coloring:
- 300g dough — knead in 1/16 tsp (pinch) Suncore Foods® Ruby Red Radish Powder blush coloring
- 120g dough — knead in ⅛ tsp Suncore Foods® Ruby Red Radish Powder light pink
- 120g dough — knead in ¼ tsp Suncore Foods® Ruby Red Radish Powder + ⅛ tsp Suncore Foods® Red Beet Powder (darker pink)
- 80g dough — knead in ½ tsp Suncore Foods® Midori Jade Matcha Powder (green for leaves and accents)
4. Knead each portion until smooth and evenly colored.
5. Cover colored dough portions and rise 60–90 minutes until doubled.
6. Mix and match pink doughs.
7. Roll dough to ⅛ inch thickness.
8. Use a 3-inch round cutter to stamp petals.
9. Lay petals in a line, slightly overlapping the previous petal.
10. Roll up to form a rose bud log.
11. Using one finger, roll along the center of the log.
12. Cut the log in half to create two flowers.
13. Add matcha dough leaves.
14. Fluff petals to open the bloom.
15. Second rise.
16. Place on parchment squares. Cover and rest 20–30 minutes.
17. Steam.
18. Bring water to a boil, then reduce to medium heat.
19. Steam 15 minutes.
20. Turn off heat and let sit with lid closed for 5 minutes before opening to prevent collapse.
