1. Carrots, spinach and purple cabbage are squeezed out with a juice machine to get the right amount of vegetable juice
2. Divide 600g all-purpose flour into 3 portions, add 2g yeast respectively, then add proper amount of vegetable juice to form dough with 3 colors
3. Cover the purple cabbage dough with plastic wrap and leave it to ferment to twice its original size (use your fingers to stick dry flour and poke a hole in the dough. If the hole does not collapse or shrink, the fermentation is complete)
4. Cover the spinach dough with plastic wrap and leave it to ferment until it is twice its original size. (Use your fingers to stick dry flour and poke a hole in the dough. If the hole does not collapse or shrink, the fermentation is complete)
5. Cover the carrot dough with plastic wrap and leave it to ferment to twice its original size (use your fingers to stick dry flour and poke a hole in the dough. If the hole does not collapse or shrink, the fermentation is complete)
6. While the dough is fermenting, soak the raisins and red dates, wash and drain the water, and cut the red dates into small pieces.
7. After the dough is fermented, take it out and knead it into long strips. Use a scraper to cut into small doughs of appropriate size.
8. Take a dough and flatten it, wrap it with raisins and red dates, and knead it into a round shape
9. Take another color dough and press flat, wrap up the round ball dough just now
10. Put the mouth down
11. Cut the cross shape on it with a knife
12. Can't cut too shallow nor too deep
13. Prepare a steamer covered with steaming cloth one by one, and carry out the second fermentation for about 15 minutes; then steam it on high heat for about 20 minutes.
Tips:Do not open the lid immediately after steaming. Opening the lid after 5 minutes can prevent the buns from shrinking!
