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1. Steam the carrots, puree them with a blender, and set aside
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2. Carrot puree is mixed with flour and yeast to form a smooth dough
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3. Roll out the dough into a rectangular dough, brush a layer of cooking oil, sprinkle with tea powder, and cut into corresponding equal parts (size and length according to personal preference)
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4. Take one dough and cut it along the long side twice to divide the dough into thirds. Don’t cut the upper end.
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5. Roll from top to bottom
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6. Place three chopsticks on the noodle rolls and press down
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7. Tuck the three chopsticks in the middle
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8. Use chopsticks to pinch them separately as shown in the picture. First hit
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9. Second time
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10. Take the third time
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11. Arrange the shape of the flower, put the bottom inward slightly, and put it in a steaming tray (or steamer) for proofing to 1.5 times its size
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12. Bring water to a boil on high heat, steam on medium heat for 20 minutes, simmer for 3-5 minutes, then remove the lid
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13. Golden color, rich layers, fluffy and soft
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Tips:1. After steaming, simmer for 3-5 minutes before removing the lid. When opening the lid, be careful not to drip the water on the noodles.
2. Carrots already have a sweet taste. Whether you need to add sugar or not depends on your preference.
