1. Put the sugar in a basin, melt it with warm water, pour in the yeast powder, baking soda, stir evenly, add the flour and knead it into a dough.
2. Put the dough into warm water in a basin to accelerate the yeast fermentation. The room temperature is high for half an hour, and the room temperature is low for one hour.
3. Divide the awake dough into five small doughs on the panel, put two drops of coloring on each dough at a time, and start kneading the dough.
4. After kneading the pigmented dough, press the dough at a time and dry the stacked dough into a pancake. Don't be too thin to affect the rise of the back.
5. Roll up the dough, turn it into a cylindrical shape, and set it aside. Pour cold water into the steamer, put corn leaves under the noodles, boil the water and turn off the heat and continue to wake up, ten minutes later, the high fire will bring to a boil, low fire for 20 minutes, turn off the heat.
6. Turn off the heat and simmer for one to two minutes, open the lid and let cool, then you can slice it
7. The fragrant candy-colored buns are just fine.
Tips:If there is no corn leaf, it can be replaced by cloth.
