1. Divide 500g of flour into 2 equal parts, each with 1 tablespoon of sugar, 3g yeast, 250g water, and add spinach powder to 1 part.
2. First mix the two types of flour separately.
3. Separate and ferment into two smooth doughs.
4. Prepare the fillings, wash the shepherd's purse, blanch it, squeeze out the water, and chop finely.
5. Then cut the purple spring onion, cordyceps vegetables, and ginger into fines.
6. Soak the dried shrimps, steam them, and add them to the filling.
7. Add edible oil, salt, oyster sauce, five-spice powder and chicken essence to the filling and stir evenly.
8. Take out the fermented dough and knead it evenly.
9. Knead the dough in the same way (the remaining noodles are used for other)
10. Rub the two colors of noodles into strips, then roll them into a rectangular shape and put them together (brush a little bit of water in the middle, so the water must be less adhered) to form a two-color noodle.
11. Use a round mold to buckle out the disc (two colors each account for 1/2).
12. Buckled two-tone bun skin.
13. Roll the dough slightly and wrap it with fillings, and wrap it into a willow-leaf bag shape.
14. The wrapped mini willow bag is very beautiful.
15. Take another picture (in fact, the bun is very small).
16. Isn’t it cute to put it on the plate?
17. The small buns of version A and B are put into the pot for two times.
18. For the mini two-color bag decorated with hair, just 8 to 10 minutes after the water in the pot is boiled.
19. The finished fillings of the mini two-color bag are fragrant, soft and delicious.
20. The finished product of the mini two-color bag has a cute mouth and a tantalizing appetite.
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