Cooking Steps

1. 

   Step1:Mix all materials except cocoa powder and Matcha powder and put them into the large basin. Turn the tap to turn the small stream. Hold the basin well with one hand and knead while mixing with the other hand (flour water ~ 10-6. Never add a pile of water at once. Knead while adding fine water. It plays a key role in making good noodles). Mix half of the dough into floccules and divide it into two parts and add cocoa powder and Matcha powder respectively Press. Remember to press with the power of palm and palm root. The effect will be better.

2. 

   Step2:Pour the dough of three colors on the table and continue to knead. Add 5g lard to the dough after the dough is evenly kneaded. Rest assured that the dough will become more and more delicate, soft and smooth with the kneading. The whole process is about 30 minutes.

3. 

   Step3:Knead the dough and put it into the oven fermentation. It should be the honeycomb shape above after the dough is ready for about 2 hours (depending on the performance of personal oven

4. 

   Step4:Knead and press the fermented dough into a round doug

5. 

   Step5:Then roll the dough with a rolling pin. Put two different colors on top of each other. The upper and lower positions are as you like

6. 

   Step6:And roll from one side to the othe

7. 

   Step7:Then cut the buns with a sharp knif

8. 

   Step8:Can see the profil

9. 

   Step9:Put cold water in the pot. Soak the cloth in cold water and wring it dry. Put the steamed bread on the pot. Roll out the two ends of the dough with long strips to make it into rose shape

10. 

    Step10:This is what it looks like when it's set and before it's fired and steamed

11. 

    Step11:It takes about 15 minutes for the pot to boil. Steam it for another 20 minutes (you can tie a toothpick. If you don't bring out the dough), turn off the heat and simmer for 3 to 5 minutes. Open the lid.

12. 

    Step12:They come out. They're soft and elastic. They're q-shaped. Once you squeeze them with your hands and release the steamed bread, they'll soon recover. It means that the fermentation is very good

13. 

    Step13:Break it up and taste it. It's really good.

14. 

    Step14:The practice of Matcha is the same as that of cocoa. I won't repeat it. Just put it in the pot

15. 

    Step15:The finished image has clear texture, full elasticity and success.

16. 

    Step16:Cut pores. If you knead and reshape it for a longer time after fermentation, it will reduce the generation of pores. But it's also very good. It's labor-saving and time-saving.

17. 

    Step17:Tear the thin skin. I like skin best. It's chewy.