1. A group photo of the ingredients (almost the same as the chocolate rolls, some milk powder is added because the son likes the milk...
2. Pour the milk powder into the flour
3. Yeast and sugar are boiled in warm water and let stand for a few minutes
4. I think this step is critical. Stir with chopsticks while adding water. Never add water at once. I used to add too much water, and then add powder, making a mess
5. After mixing it into a flocculent shape, knead it into a smooth dough with your hands. See that the bowl is clean.
6. Let's seal and ferment!
7. Fermented to double its size, it will take longer when it gets cold
8. Separate the two doughs, add matcha powder to one and continue to knead, the dry powder is really hard
9. This is another dough. When not in use, cover it with a damp cloth to prevent it from drying out.
10. Dried into two pieces of the same long dough and overlapped, and then rolled up from the bottom
11. This is out of Mingcha
12. Matcha in it
13. Cut it and let it stand for ten minutes to continue fermenting
14. I don’t have a steamer at home. I just use a rice cooker to steam it twice, about once every 20 minutes. When you open the steamed bun, the skin is not sticky, and it’s OK if it’s very elastic.
