1. Purple radish cut into pieces
2. Add appropriate amount of water to squeeze into juice, then filter and extract the juice
3. 100 grams of flour is mixed with purple radish juice, and 2 grams of yeast are added to it
4. The remaining 100 flours are mixed with warm water, 2 grams of yeast are added to the dough, and both doughs are covered with plastic wrap and proofed for 30 minutes
5. Take out both the white and pink dough, divide each dough equally into 15 portions, and then reunite and set aside
6. Roll each dough into a circle with a thick middle and thin edges
7. Then stack the two kinds of dough together like in the picture
8. Take a bamboo stick and press it in the middle of the dough
9. Then roll the dough from left to right and cut in the middle of the dough
10. Close the bottom of the dough and press it tightly to arrange the flowers
11. Proof in a steamer to 1.5 times its size
12. Turn the steamer on and steam for 12 minutes, turn off the heat and simmer for another two minutes.
Tips:I use purple radish to squeeze the pink dough, or red radish or red dragon fruit to squeeze the juice, or use fruit and vegetable powder to make noodles.
