1. Steam the carrots, add water, and beat them into a paste.
2. Pour plain flour, cooking oil, sugar and yeast into a bowl and mix a little.
3. Pour in the carrot puree, knead into a dough, cover with plastic wrap and let it 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 into 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, and then roll it out into a rectangle for later use.
9. The white dough is also rolled into a rectangular shape, the same size as the yellow one.
10. Brush the dough sheet with a layer of water, stack the other piece, roll it out, and brush with a layer of water.
11. Roll it up in one direction, then cut into small doses, and put in a steamer for later 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 the 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 bun and ferment to double its 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.
