How to make rose meat steamed buns (matcha)

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  1.Weigh the ingredients required for the dough and set aside~

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  2.Put sugar and yeast into pure milk and mix thoroughly, let it sit for 20 minutes until the surface of the milk ferments~

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  3. Add the fermented milk yeast water to white flour and flour with matcha powder several times, knead into two smooth doughs, and ferment for 2 More than an hour~
  (Use 180g flour for white dough and 120g flour for matcha dough)

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  4.While the dough is fermenting, mix the meat filling.Add green onion, minced ginger, cooking wine, soy sauce, pepper water, and half an egg to the beef filling in sequence, stir well, and set aside~

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  5. Fully deflate the two fermented doughs and knead them into smooth dough again~

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  6. Roll the white dough into a long strip, and roll the matcha dough into a rectangular piece~

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  7.Put the white noodles in the middle of the matcha dough, roll up the matcha dough, wrap the white noodles, and the interface Apply a small amount of water and stick it firmly~

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  8.Cut into evenly sized dough Son~

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  9. Roll out the dumpling skin and adjust it while rolling.Roll it out so that the green edge is as even as possible, in groups of 5, and press it with chopsticks in the middle~
  (The even side of the green edge is facing down)

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  10. Spread the meat filling evenly in the middle of the dumpling skin~

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  11.Fold the dumpling wrapper in half to wrap the meat filling.There is no need to stick the two sides of the dumpling wrapper ~

• 12.Roll up from left to right~
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  13.Roll up to the end and stand up, like a rose~~

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  14.Make it in sequence and put it in a drawer for secondary fermentation for 20 minutes~

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  15. Boil the water in the steamer and steam over high heat for 20 minutes.The green roses are so beautiful and the meat is delicious.