Fragrant Green Tea Flavor-----【green Tea Steamed Bun Rolls】

Name: Fragrant Green Tea Flavor-----【green Tea Steamed Bun Rolls】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 30g Sugar; 4g Green tea powder; 3g yeast; 150g warm water

by Poetic heart

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Whenever it comes to green tea, I think of my hometown. My hometown is in Wuyuan, where beautiful mountains and clear waters surround the countryside, where small bridges flow with smoke, and where you move around and change scenery, you can use ink and wash.... Not only is it a "hometown of books", it is also a famous "township of tea". Wuyuan is named after green tea, and there are many varieties, including "Shanghai Zhou", "Large Leaf Species", "Small Leaf Species", "Round Leaf Species", "Long Leaf Species", etc., Tianxiang Yuncui, Lingyan Jianfeng, Xian Branches, eyebrows, bird tongues, hair tips, etc., are all good tea leaves. I remember when we were young, every tea season, we would get up very early, take a small bamboo basket, and follow my father and mother to pick tea. Sometimes when I meet my friends on the tea mountain, I just want to be lazy and don’t want to pick them. I want to play games together. Then I will fold some small branches with my friends, stop them in the middle of the bamboo basket, and then pick the A little tea was poured on the branches intertwined horizontally and vertically, and then told my mother that it was full. As a result, he passed the blunder easily and happily ran and played on the tea mountain. In that case, the mood is really good. Later, when I grew up, I learned that, in fact, my parents knew that we were careful about it a long time ago, and they just let us play with the trend.
The tea picked every morning, at night, my father will come to make dry tea. During the whole production process, the fried tea is my favorite. When the raw tea leaves are stir-fried in that big pot, the fragrance will be clear. It fills the whole house and makes people feel very comfortable. I like green tea, like its color, and more like its fragrance.
When making pasta or baking, you can often add fragrant green tea powder to enrich the taste and increase the color. "

Ingredients

300g Flour
30g Sugar
4g Green Tea Powder
3g Yeast
150g Warm Water

Fragrant Green Tea Flavor-----【green Tea Steamed Bun Rolls】

1. Weigh various materials.

Fragrant Green Tea Flavor-----【green Tea Steamed Bun Rolls】 recipe

2. Add the yeast to warm water and let it stand for a while until the yeast is completely melted.

3. Take half of the flour, add green tea powder and half of the sugar and mix well.

4. Add half of the yeast water and stir with chopsticks to form a flocculent while adding.

5. Knead into a smooth green tea dough.

6. Add the other half of the flour, add the remaining half of the sugar and yeast water, and knead the dough in the same way. Cover the kneaded dough with plastic wrap and ferment for about half an hour.

7. The fermented green tea dough is taken out and kneaded into the size of the original dough, and then rolled into a rectangular dough sheet.

8. The original color dough is also rolled into a smaller dough sheet in the same way, placed on the green tea dough sheet, and then rolled a little more with a rolling pin to make the two colored dough sheets stick together.

9. Roll up the rolled dough piece from top or bottom, with the mouth facing down.

10. Move to the chopping board and cut into small steamed bun embryos.

11. The steamed bun embryos are placed on a shelf with a thin layer of oil, and then put in a pot filled with cold water, and fermented for the second time to 1.5 times their original size.

12. Bring to a high heat, turn to medium heat, and steam for about 5 minutes. Turn off the heat for 2 to 3 minutes before opening the lid.

Tips:
Poetry heart phrase:

1: In the last cocoa bun roll, I kneaded the original color dough first, and this time I kneaded the green tea dough first. The reason is that the dough for the crust is relatively large and needs to be rolled first, so in the same way, the dough must be mixed first. In this way, the two doughs are more consistent when they are fermented.

2: The dough for making steamed buns is slightly harder than the dough for making steamed buns, not too soft. (It can’t be too hard, otherwise the buns will crack)

3: After steaming, turn off the heat, it should be a little stuffy, do not open the lid directly, so as to avoid the wrinkle and collapse of the steamed bun.