Total grams of flour =60g* the number you want (60g is larger, 50g flour is generally used to make smaller flour).

The amount of water is 50%-60% of that of flour. Low water content is solid, high water content will be soft. The lower the water content, the more difficult it is to knead by hand.

Dough (6 pieces/each, with a raw weight of about 95g):

High gluten flour 180g, whole wheat flour 180g, salt 4g, yeast 3g (melted with water in advance), matcha powder 8g and water 200g.

Flour 60 g *6 pieces =360 g.

The amount of water is about 55% of that of flour.

Stuffing:

Appropriate amount of red beans (can be made into bean paste or honey beans)

Exercise:

Divide the kneaded dough into 6 whole circles, cover with plastic wrap and relax for 15 minutes, roll the loosened dough into a rectangle to place the stuffing, roll it up from top to bottom and knead it to 20cm, roll one end and wrap the pinch seam around one circle; After shaping, cover with plastic wrap and ferment to twice the size;

Boil hot water (not boiling water) on both sides for 30 seconds, and preheat the oven at 200 degrees 18 minutes.