1. Add yeast powder and pitaya peel juice to the flour and stir to form a flour ear.
2. And into a smooth pink dough. Cover with plastic wrap and ferment twice as large.
3. In the same way, add yeast powder, water, and white dough into the original color. Cover with plastic wrap and ferment twice as large.
4. Knead the fermented dough evenly and vent it.
5. Separately under the surface agent.
6. Flatten the white powder and put in the pink powder.
7. Wrap it tightly and reunite to form a green body.
8. After wrapping in turn, make a cross knife edge on each green body. Cover with damp cloth and leave for 20 minutes a second time.
9. Boil water in a pot, and put in the green body that has been made.
10. Steam on high heat for 15 minutes, then turn off the heat.
11. After standing for 3-5 minutes, uncover the lid. Wow, where did the pink go...Put it out and taste the color-changing buns.
Tips:1. If you use purple sweet potato and pumpkin to bake the noodles, and do not use baking soda, the original color will be maintained after steaming.
2. Proof the noodles with pitaya juice and amaranth juice. The color will disappear after steaming.
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