🍊Chinese New Year’s Eve Special | Peelable Orange Steamed Buns✨ 年夜饭｜大“橘”大利馒头 Easy for beginners, great meaning and delicious! 🍠Base Ingredients: (1.1 lb) red-fleshed sweet potato (take 200g/7 oz mashed after steaming), flour (360g/12.7 oz for orange dough + 150g/5.3 oz for white dough), milk (100g/3.4 oz for orange dough + 80g/2.7 oz for white dough) 🥣Seasoning Ingredients: sugar (20g/0.7 oz for orange dough + 10g/0.4 oz for white dough), oil (5g/0.2 oz for orange dough + 5g/0.2 oz for white dough), yeast (5g/0.2 oz for orange dough + 2g/0.07 oz for white dough) 🎨Coloring Materials: red yeast powder/beet powder/orange food coloring (for dark orange), matcha powder/green food coloring (for green), cocoa powder (for brown, optional) Instructions👩🍳（Simple to make, zero failure for beginners）： 1. Sweet Potato Preparation: Peel the red-fleshed sweet potato, steam until soft, mash into smooth puree, and cool to lukewarm (to avoid killing the yeast) 2. Knead Dough: Knead orange and white dough separately (mix with corresponding ingredients). Take 250g/8.8 oz orange dough, add coloring to make dark orange dough (for peel); then make green and brown dough with white dough 3. Prepare Orange Segments: Divide light orange dough into small uniform balls, cover with plastic wrap to prevent drying 4. Make Orange Peel: Stack dark orange and white dough, roll to 1cm (0.4 in) thick, cut into circles with a round tool, pinch the edges thin and brush oil in the center 5. Shape and Wrap: Put the light orange ball in the center of the peel, seal tightly; press lines with a scraper, poke small holes with a toothpick, add green leaves and brown stems 6. Rise and Steam: Let the dough rise to 1.5 times its size, steam for 12 minutes after the water boils, then let it rest for 2 minutes 7. Storage❄️: Seal leftover steamed buns and freeze. Steam directly for 10 minutes when ready to eat 🍊年夜饭限定｜可剥皮大“橘”大利馒头✨新手也能炫技，寓意超好还好吃！食材准备🥣（分类精简版，保留原始计量单位）： 🍠基础食材：1斤红心红薯（蒸制后取200克红薯泥）、面粉（360克橙色面团+150克白色面团）、牛奶（100克橙色面团+80克白色面团） 🥣调味食材：糖（20克橙色面团+10克白色面团）、油（5克橙色面团+5克白色面团）、酵母（5克橙色面团+2克白色面团） 🎨调色材料：红曲粉/甜菜根粉/橘色色素（调深橙）、抹茶粉/绿色色素（调绿色）、可可粉（调棕色，可选）制作过程👩🍳（简单好操作，新手零失败）： 1. 红薯处理：红心红薯去皮蒸熟，压成细腻红薯泥，放凉至不烫手（避免烫死酵母） 2. 揉制面团：分别揉橙色、白色面团（按对应食材混合），取250克橙色面团加调色粉，制成深橙面团（橘皮用）；再用白色面团调出绿、棕面团 3. 准备橘瓣：浅橙面团分成大小均匀的小面球，盖保鲜膜防止变干 4. 制作橘皮：深橙+白色面团叠起，擀成1厘米厚，用圆形工具切出圆片，边缘捏薄、中间刷油 5. 包制塑形：橘皮中间放入浅橙面球，收口捏紧；用刮刀压出纹路、牙签戳小孔，加上绿叶子和棕梗 6. 发酵蒸制：面团发酵至1.5倍大，水开后上锅蒸12分钟，焖2分钟即可 7. 保存方法❄️：剩余馒头密封放冷冻，吃时直接蒸10分钟就能享用 #chinesefood #chinesenewyear #lunarnewyear #steambun #orange - @chefxiaoju1