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1. Mix the ingredients of the two colors evenly, knead it into a smooth dough and ferment to double its size. First take the white flour and knead it well and separate it into small doses to make cabbage heart and cabbage bun
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2. Then knead the green dough evenly to exhaust, divide it into suitable small agents, roll it into a dough to make cabbage leaves, paste the cabbage bon on half of the leaves, and make leaf stems (each cabbage has 6 leaves)
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3. First wrap the leaves without cabbage in the heart of the cabbage, and pinch the top of the cabbage to look like it is wrapped.
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4. Then press one half of the previous one, wrap the banged cabbage leaves around the heart of the cabbage, and then arrange the top leaves to turn outwards.
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5. Finally, make vegetable roots at the bottom, put them in a steamer and steam them in a hot water pot, steam for 15 minutes after airing, and simmer for about 2 minutes after turning off the heat.
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Tips:The kneaded dough is 2 points softer than dumpling skin dough and 3 points harder than steamed bun dough. The flowered buns made in this way are not easily deformed, and the quality of flour will also affect the smoothness of the buns.