1. Put milk, water and yeast powder into the bread bucket
2. Pour in the high-gluten flour, start the kneading process, knead it into a smooth dough, cover it and let it stand at room temperature for fermentation
3. Fermented to double size
4. Remove the dough, the inside is honeycomb like this
5. Knead the noodles and exhaust, divide them into two halves, as shown in the picture, add matcha powder, mango powder and 1 drop of blue food coloring, knead well and set aside
6. Knead the blue, green and yellow into long strips, put them side by side, wrap the white dough, squash and set aside for secondary fermentation
7. The other half of the original color dough is kneaded into orange, yellow, green and cocoa-colored dough respectively
8. Grab a small piece of orange dough, knead it into a raindrop shape, and glue it together radioactively, and use cocoa dough to make a pattern in the middle
9. Do the other sunflowers
10. Roll out a piece of yellow dough into thin slices, cut into thin strips, and stick the raindrop-shaped dough with the tip left and right on top to make the shape of wheat ears.
11. Use cocoa dough to look like a mill windmill, and stick a little water (or egg yolk) on the fermented base embryo
12. In the same way, arrange and glue sunflower flowers, stems and leaves
13. Finally stick the wheat to the front
14. Put it into the steamer, heat with cold water on a low heat, and steam on high heat for about 15 minutes after the water boils. The specific time and temperature can be increased or decreased as appropriate
15. Take it out after completion and let cool
