1. Divide 400 grams of flour into three parts: 200 grams, 100 grams, and 100 grams. Among them, 200 grams of flour is mixed with yeast powder, warm water, and 10 grams of sugar to form a white dough; 100 grams of flour, yeast powder, carrot juice, 5 Mix gram of sugar and knead it into a yellow dough; mix 100 grams of flour with yeast powder, vegetable juice, and 5 grams of sugar, and knead it into a green dough.
2. Knead the dough until the surface is smooth, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size.
3. Dip your index finger with flour and poke a hole in the middle. The hole does not collapse or shrink, or you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
4. Knead the fermented dough until the surface is smooth.
5. Knead the yellow dough, green dough, and half of the white dough into long strips, and use the other half of the white dough for filling.
6. Cut the long dough of the three colors into equal pieces.
7. Rub each small agent into a thin strip of about 40 cm.
8. Now use the rope as a demonstration and start weaving the colorful ball braid. Two thin strips form a group. Stack the two thin strips crosswise. One of them is superimposed on the left and right sides. Pull the leftmost strip over and hold down the second strip. Pull the rightmost strip over from under the third strip and hold it down. Second, repeat this action until the end is glued.
9. Divide the remaining half of the white dough into corresponding equal portions, and pack each portion with purple sweet potato coconut paste.
10. Slowly roll the wrapped buns into the braided colored balls to form a spherical shape.
11. Put it in a steamer with a cloth covered with bamboo, with a space in between, because it will become bigger when steaming. Proof for the second time for 20-30 minutes (adjust the proofing time according to the temperature) to double the size.
12. Bring water to a boil on high heat, steam on medium heat for 20 minutes, turn off the heat, simmer for 5 minutes, then remove the lid.
13. Appreciation of the finished picture.
14. Appreciation of the finished picture.
15. Appreciation of the finished picture.
Tips:1. Pot under cold water. After the water is boiled, keep it on medium heat and steam for about 20 minutes.
2. After steaming, simmer for 5 minutes before removing the lid, and be careful not to drip the water on the noodles when opening the lid.
3. The dough should be kneaded until the surface is smooth before or after fermentation, so that a smooth surface can be made.
