Double-color double-stuffing double-layered buns How to make

• 

  1.Use about 40 degrees Warm water (yeast powder + a small amount of sugar + baking powder) turns into yeast water

• 

  2.Add a part of white flour to the black rice flour (ratio is 1:1.5) (white flour is 1.5), add yeast water and milk or mix with water to make noodles

• 

  3.The dough will be in a honeycomb shape

• 

  4.Chop the meat into a filling (you can also buy the meat filling directly), chop the Chinese cabbage into the filling and squeeze out the water, add seasonings and fillings to the meat

• 

  5.Leek meat filling

• 

  6.Cut the risen dough into wedges and roll it into bun wrappers

• 

  7.Put a bun skin of one color and use a round cover to make a hole in the middle

• 

  8.Put the bun skin without holes on it, and press the two bun skins together

• 

  9.Put the bun filling into the bun wrapper (just wrap it the same way you usually make buns)

• 

  10.After wrapping the first bun, turn up the bun skin underneath

• 

  11. Turn up the bun skin that is pressed down, then add the cabbage filling, and then wrap the second layer of buns (still the same as usual) )

• 

  12. After the buns are wrapped, ferment them for about 15 minutes, then Steam for about 20 minutes, then turn off the heat and simmer for 5 minutes before lifting the lid.