Active dry yeast
Warm water at 40 degrees.
(coll.) egg white
How to make macarons in buns
Squeeze the juice from the dragon fruit, mix with all the ingredients and pour into a chef’s appliance, Hays Chef 3 speed for 10 minutes.
Knead for 2-3 minutes and wrap in a damp towel or plastic wrap to wake up.
Divide the dough into 4 equal portions, take 1/2 of the dough and roll it into strips, evenly divide into 9 portions, press into patties, and roll out with a rolling pin until thick in the middle and thin around the edges. Bun crust. The other 1/2 of the dough is covered with a damp towel.
The buns come out looking great. Cover the finished bun with a damp towel and let it continue to rise for about 30 to 40 minutes.
Be sure to boil boiling water when ready to steam, and line the bottom of the buns with parchment paper, not too dense. Steam the buns for 13 minutes and 11 minutes for the plain buns.
When the buns are done steaming, uncover them immediately and do not let them sit. Otherwise the buns will collapse.
The macaroon buns came out nicely plated, soft and sweet and tasty!