1. Wash 4 slices of purple cabbage, cut into small pieces, put in a food processor, add about 200 ml of water to puree the vegetables.
2. Strain the cabbage juice, add an appropriate amount of baking soda to adjust to your favorite color. (The amount of baking soda is about 1 teaspoon)
3. Put the cabbage juice in the bread machine, then add all the ingredients except the butter, start the kneading program for 10 minutes, add the butter softened at room temperature to continue kneading until the end. (Republic twice)
4. The dough rises to half size.
5. Take out the fermented dough and knead it for air.
6. Divide into 12 small doses and cover with plastic wrap to wake up the noodles for 10 minutes.
7. Take a small dose and roll it into a thick round piece. Cut it crosswise with a knife, don't cut it in the middle. As shown
8. Wrap in red bean paste.
9. Lift one end to wrap the bean paste
10. Then squeeze the opposite piece of wrap.
11. Then lift and pinch to the other piece.
12. Tighten the last piece into a flower to complete.
13. Put all the shaped green dough into a baking pan that has been greased with oil. Put it in the oven and start the fermentation pan for the second fermentation to double the size. (Ferment while putting a cup of warm water to keep the humidity in the fermentation)
14. Take out the fermented raw dough and gently brush the surface with a layer of egg liquid. Preheat the oven 180 degrees in advance.
15. Send the pasta brushed with egg liquid to the middle of the oven, and bake it at 180 degrees for 15 minutes.
16. Finished product. Wait to cool until lukewarm and seal and store.
Tips:1: Start the dough mixing program twice.
2: The fermented dough does not need to be brushed with egg liquid. It will be more beautiful if baked directly in the oven. I'll try this again next time.
