1. Carrots are steamed, add water, and beat into a paste
2. Pour plain flour, cooking oil, sugar and yeast into a bowl and mix a little
3. Pour in carrot puree, knead into a dough, cover with plastic wrap and let stand for ten minutes
4. Knead for a while, until the dough is smooth.
5. Continue to make white dough. In the same way, replace the carrots with milk. Others remain unchanged, just knead into the dough.
6. Take out a small dose of the yellow dough, put them in a bowl, cover with plastic wrap and set aside
7. Take a small portion of the white dough, add a little matcha powder, and mix well
8. Knead the yellow dough into a strip, then roll it out into a rectangle for later use
9. The white dough is also rolled into a rectangle, the same size as the yellow
10. Brush the dough sheet with a layer of water, stack the other piece on top, roll it out a bit, and then brush with a layer of water
11. Roll it up in one direction, then cut into small doses, and put in the steamer for use
12. Take a small part of the yellow dough and arrange it into a carrot shape
13. Arrange the green dough into a leaf shape, put it on top of the carrot-shaped yellow dough, and press it in with a bamboo stick
14. In order to make the shape more realistic, poke a few small points
15. Put it on top of the steamed buns and ferment to double the size
16. After the water is boiled, steam on high heat for 15 minutes. After steaming, do not rush out of the pot. Turn off the heat and simmer for five minutes to avoid collapse.
