Chinese Cabbage

Chinese Cabbage

1. After the second fermentation, the original color dough is taken out and kneaded to expel the air. After it is set aside to relax, it is ready to make a bun.

2. After the second fermentation, the green noodles with matcha powder added, take out the noodles and knead to expel the air, let it rest and relax, and make a cabbage with the original color noodles.

3. Take six small pieces of green noodles and roll them into small oval cakes

4. The leaf veins are pressed out on each small oval cake.

5. Take a small piece of the original color noodles and knead it into a spindle shape, like a cabbage state.

6. Make three identical cabbage gangs, pinch the thick ends together, and glue the three leaves to the cabbage gang. Put the middle leaves on the lower layer and the two leaves on the upper layer.

7. The cabbage made is like this. After making it, cover it with a damp cloth to keep it warm and moisturize it for 40 minutes. After the cabbage has grown to 1.5 times, put the cabbage in a hot pot and steam for 40 minutes. Turn off the heat and steam again for 5 minutes.

8. The finished product of Chinese cabbage.