1. Prepare the ingredients
2. Directly squeeze carrot and spinach juice, take 150g of vegetable juice each, add 3g of yeast for each portion, stir until the yeast is melted, and then add 300g of flour respectively.
3. Knead into a smooth dough.
4. Put the dough in a bowl, cover with plastic wrap, ferment to double the size, and pull out the honeycomb shape.
5. Knead the dough to exhaust air. The technique is similar to rubbing clothes. The water must be drained out to make the steamed buns smooth.
6. Use a rolling pin to roll the dough into a thin rectangle.
7. Gently brush the middle of the two colors with a layer of cold water. Stack it again, and roll the rolling pin lightly.
8. Roll up the dough directly, as close as possible to the roll.
9. Cut directly into uniform shapes with a knife.
10. Put the steamed buns on the steamer, cover the pot and ferment to double their size. Take out the steamed buns, boil the water directly in the pot, put the buns on the steamer and steam for 10 minutes, turn off the heat and simmer for 3 minutes before opening the lid.
