Food preparation
White dough: medium gluten flour 150g, sugar 10g, yeast 1.5g, milk 80g, matcha powder 1g (for green leaves).
Purple dough: medium gluten flour 159g, sugar 10g, yeast 1.5g, milk 80g and purple potato powder 8g.
Steps:
(1) Mix the ingredients of the white dough, stir them with chopsticks into a flocculent shape, knead them into balls by hand, and transfer them to a chopping board for kneading until the dough is smooth and there are no big air holes in the section. Take about 10g of dough, add matcha powder, and knead well for later use.
(2) Mix the ingredients of purple dough, stir them with chopsticks into a flocculent shape, knead them into balls by hand, transfer them to a chopping board and knead them until the dough is smooth, and separate out small dough of about 15g for later use.
(3) Roll out two small pieces of purple and green dough, press out a purple disc with a circular die, cut the purple disc into triangles with a knife, and cut the excess green dough into thin strips for later use.
(4) Roll the purple and white dough into rectangular pieces, brush a layer of water on the upper side of the white dough, cover the purple dough, roll it up from the longer side and tighten it, and gently rub it to help the bottom stick tightly.
⑤ Cut out the appropriate size with a knife (8-9 pieces are enough), brush the surface with water, and stick the prepared flowers and green leaves according to the picture.
⑥ Put a bowl of hot water in the oven and ferment at 30 degrees until the dough is twice as big.
⑦ Take out the fermented dough, put it in a pot with cold water, steam for 12 minutes on medium heat, and stew for 3 minutes.
Matters needing attention
1. Different flours have different water absorbability, so the amount of milk can be adjusted properly when mixing flour.
2. It needs to be covered with plastic wrap to prevent air drying.
3. After all shaping, it can be fermented once.
4. Fermentation time is related to temperature and humidity, and the final fermentation state shall prevail.