Two-color Twisted Buns
1.
Add a little warm water (within 65g) to 1g of yeast, stir to melt.
2.
Add the yeast water to half of the powder (105g), then slowly add the remaining water to form a flocculent,
3.
Slowly knead into a ball and cover with plastic wrap.
4.
Take 1g of yeast and add a little warm water (within 65g), stir to melt.
5.
Add the yeast water to the other half (105g) of the powder, then add a little water to the matcha powder to melt evenly. Then slowly add the remaining water to form a flocculent,
6.
Slowly knead into a ball and cover with plastic wrap.
7.
Put the two colors of dough in the steamer to ferment for 1 hour.
8.
Fermentation is complete,
9.
The picture shows a honeycomb shape.
10.
Exhaust the two colored doughs separately, knead them smoothly, roll out long dough pieces separately, and stack them together.
11.
Cut out 1cm wide strips.
12.
Take 2 pieces together as shown in the picture,
13.
Stretch, twist both hands in opposite directions,
14.
Take the two ends and twist them together naturally, and pinch one end tightly.
15.
Put the prepared raw embryos of twisted buns in a non-stick baking pan, and let them rise for 20 minutes-30 minutes, depending on the weather.
16.
Put the proofed embryos into the second level of the steaming oven,
17.
Turn on the micro-steaming mode 80°, steam for about 20 minutes
18.
When finished, turn on the oven for a while and take it out with anti-scald gloves.
Tips:
1. Matcha powder can also be replaced with cocoa powder and so on.
2. The wake-up time depends on the weather conditions. If the weather is warm, the time will be shortened, and if the weather is cold, it should be appropriately extended.
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