In a large bowl, combine 500g all-purpose flour, 10g sugar, and 5g yeast. Mix well.

Gradually pour in 270g water while stirring with chopsticks until large dough clumps form and no dry flour remains.

Transfer the dough to a work surface and knead using the heel of your palm. Knead for several minutes until the dough becomes smooth, elastic, and non-sticky.

Divide the dough into three equal portions.

Sprinkle cactus fruit powder onto the three dough pieces in different amounts (more, medium, and less) to create dark pink, medium pink, and light pink dough.

Knead each dough thoroughly until the color is even and smooth, with no powder streaks remaining.

Roll each colored dough into a long rope and cut into 20g pieces.

Roll each piece into a ball.

To make one rose, prepare 6 dough balls:

2 dark pink + 2 medium pink + 2 light pink.

Roll each dough ball into a thin round wrapper, about the same thickness as dumpling wrappers.

Arrange the 6 wrappers in a row from dark → medium → light, slightly overlapping the edges.

Press a deep line down the center with a chopstick.

Starting from the far end, roll the wrappers tightly into a log.

Press the center again along the line and cut the roll in half. Each half becomes one rose.

Gently open and shape the outer layers to resemble rose petals.

Repeat with the remaining dough.

Place the shaped roses in a steamer with space between each bun.

Cover and let them proof in a warm place until noticeably larger and light to the touch. When gently pressed, the dough should spring back slowly.

Bring water in the steamer to a full boil.

Place the buns into the steamer and steam over medium heat for 15 minutes.

Once finished, open the lid immediately. The beautiful gradient rose mantou are ready to serve—soft, fluffy, and stunning.