1. Put all the ingredients of the white dough into a uniform dough and put it aside to ferment;
2. Mix the matcha powder carefully into the flour (because matcha powder tends to agglomerate, mix well);
3. Put other matcha dough ingredients together to form a dough;
4. After the white dough is fermented for the first time, expel the air from the dough and roll it into a large dough;
5. After the matcha dough is fermented for the first time, expel the air from the dough and roll it into a large dough;
6. Fold the two dough sheets together;
7. And cut off the excess part;
8. Circle carefully and cut into suitable size;
9. Put it in a steamer for the second fermentation, then boil it over high heat and turn to low heat to steam for 12 minutes.
Tips:If you like sweet, you can increase the amount of sugar.
