1. Stuffing. It is a filling made of tofu, soaked dried vegetables (Yinchen), shiitake mushrooms, day lily, green onions, and seasoned with salt and oyster sauce.
2. Primary color dough (the primary color dough after the second fermentation, take out the dough and knead to expel the air, let it rest and relax), purple dough (after the second fermentation, the purple dough with purple potato mash, take out the dough and knead to expel the air , Let stand and relax well), take a piece of the same weight for each of the two colors of dough.
3. Stack the two colored doughs together and roll them out into long pieces.
4. Brush with clean water (the back pieces are easy to stick together when rolled up).
5. Roll it up, take care to roll it tightly and cover it with a damp cloth for 20 minutes, so that the two colors of surface will be more tightly bonded together.
6. After finishing, rub and stretch into a long strip.
7. Cut into the same size agent to form a rainbow dough with a rainbow-like pattern in the cut.
8. The cut is pressed upward to form a round cake, rolled into a round shell, and filled with vegetarian stuffing to make a basic bun.
9. The raw steamed buns are covered with a damp cloth and kept warm for 40 minutes. After the steamer is heated, put the raw dough into the steamer, steam for 30 minutes on high heat, and steam for 5 minutes after turning off the fire.
10. The finished product is out of the pot.
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