1. Add matcha powder, milk, honey, sugar, and baking powder to flour to make a dough. Cover it with plastic wrap and leave it to ferment naturally in a warm environment for more than 4 hours. After it has fermented to more than twice the size of the original dough, knead the dough again to exhaust the air. Cover with plastic wrap and leave for 1 hour
2. The purple sweet potato is steamed, mashed, added with flour, milk, honey, sugar, and baking powder to form a dough, covered with plastic wrap and fermented naturally in a warm environment for more than 4 hours, and fermented to more than twice the size of the original dough. Knead the dough, expel the air, then cover with plastic wrap and let it dry for 1 hour
3. Carrots are steamed, mashed, add flour, milk, honey, sugar, baking powder, and live into a dough. Cover with plastic wrap and ferment naturally in a warm environment for more than 4 hours. After fermenting to more than twice the size of the original dough, knead again Dough, expel the air, then cover with plastic wrap and let it dry for 1 hour
4. The dough made for the second time
5. Divide the dough into small pieces and roll them into round dough respectively, as shown in the picture.
6. Put the colorful vegetable stuffing fried with black fungus, carrots, eryngii mushrooms, celery and eggs, put it aside
7. fold
8. Press and glue the edges together
9. Roll up from the beginning
10. Roll up
11. Rose red bean paste filling with purple dough
12. Purple rose
13. Green rose made with matcha dough and rose red bean paste filling
14. The three-color rose made from three-color dough is also filled with rose red bean paste
15. Cold water pot, steam for 25 minutes after boiling
16. Finished product
Tips:I usually keep the dough alive at night, put it in a fresh-keeping bag, and leave it in a warm place for natural fermentation. I will make it the next day.
