Make the red dough (rose base): In a large bowl, mix 500g all-purpose flour, 5g yeast, and 5g sugar. Dissolve an appropriate amount of cactus fruit powder in a splash of warm water, then add the remaining warm water (total 280g) to create a red liquid. Pour it into the flour mixture, stir with chopsticks to form flocculent crumbs, then knead by hand until the dough is smooth, uniform in color, and non-sticky.

Make the green dough (accents): Wash the spinach, blanch it quickly in boiling water, then transfer to a blender with a little water. Blend into a smooth puree. Mix the spinach puree with a small amount of all-purpose flour, knead into a smooth green dough, and set aside.

Divide and roll the dough: No pre-fermentation needed! Take the red dough, knead gently, then divide it into equal small portions (about 20-25g each). Press each portion into a flat circle, then roll it into a dumpling wrapper shape—thinner at the edges, slightly thicker in the middle (keep sizes consistent for neat roses).

Shape the roses: Take 6 red wrappers as a group, stack them slightly overlapping in a row. Use a chopstick to press a firm, straight indentation down the center of the stacked wrappers. Start rolling tightly from one end to form a compact cylinder. Cut the cylinder in half along the indentation—each half becomes a rose bud! Gently pull and fluff the petals outward to create a full, realistic rose shape.

Add green accents: Pinch off tiny pieces of the green dough, roll them into thin strips, then cut into small sections. Press each section into a leaf shape and attach them to the base of each rose as sepals for a polished look.

Proof the buns: Arrange the rose buns on a greased or parchment-lined steamer rack, leaving plenty of space between them (they’ll puff up!). Proof in a warm place until the buns double in size, feel light when lifted, and spring back slowly when pressed (about 30-40 minutes, depending on room temperature).

Steam to perfection: Bring water in a steamer to a rolling boil. Place the steamer rack inside, steam on medium heat for 15 minutes. Turn off the heat, leave the lid closed, and let the buns rest for 3-5 minutes (no peeking!) to prevent shrinkage—this keeps them fluffy and intact.