1. Put the glutinous rice flour in the basin
2. Add orange powder and mix
3. Add proper amount of boiling water and stir with chopsticks, I probably added 95 grams of boiling water
4. Wait for it to be hot, knead it into a dough with water
5. Add the right amount of colorful leaf flavor, measure it by yourself
6. After kneading, add 5 grams of salad oil and continue to knead. It is best to add lard. I don’t have it.
7. The color is too bright, I added 5 grams of matcha powder
8. Divide into 8 equal parts after kneading
9. Divide the bean paste into rounds and set aside
10. Take a dough, knead it, squeeze it, and put the bean paste filling in the middle
11. Slowly close your mouth with a tiger’s mouth and do everything
12. Put the steamer pad oil paper into the Qingtuan, and steam in a pot on cold water for 10 minutes.
13. Brush with cooked salad oil
14. Wrap it separately in plastic wrap after cooling
