Cooking Steps

1. 

   Step1:This is the sauce left when I fry amaranth. Tilt the scoop. Control as much as possible. Better more than less.

2. 

   Step2:I use cabbages (of my own choice). Juicer.

3. 

   Step3:Equally divided. Mix 400g flour, 5g yeast powder and 1g salt per serving. Add the juice slowly. (the green dough is equal to or slightly larger than the red dough. The layers are more distinct

4. 

   Step4:And into a little soft dough. My amaranth juice is less. Add water. The color is too light.

5. 

   Step5:Knead into smooth dough. Roll it round and sprinkle it with raisins to dry.

6. 

   Step6:It's a big round bun.

7. 

   Step7:Knead into smooth dough and roll it into a circle.

8. 

   Step8:Put the pink dough in, wrap it, seal it down. Make it round.

9. 

   Step9:To keep it round, brush the oil on a suitable plate or put it into the steamer. (omitted) the back of the knife or chopsticks can be marked with melon lines. Put a raisin in the middle.

10. 

    Step10:To 2 ～ Two point five Double. Steam over medium heat for 35 minutes (adjust according to the quantity). Simmer for 5 minutes.

11. 

    Step11:Fresh and elegant, soft and delicious.