1. Add all-purpose flour, sugar and corn oil to a large bowl, add yeast powder to the milk, mix well with chopsticks, and pour.
2. Use chopsticks to stir into cotton wool.
3. Knead the dough until it is smooth, and cut the dough until it has no pores, indicating that the kneading is in place.
4. Divide the dough into 5 grams (expression) and 35 grams (zongye), and divide the rest into 4 small doughs of about 50 grams (zongzi buns) and round them in turn.
5. Use the scraper to assist in tilting and pressing, and the hand and the scraper are squeezed together at an angle to form a triangle.
6. Knead 5 g of small dough with cocoa powder (bamboo charcoal powder), and knead the 35 g of dough with matcha powder and a little green pigment. If there is no green pigment, you can use matcha powder or spinach powder directly.
7. Separate the small noodles from the green dough and roll them into an oval shape. Sprinkle powder on the silicone mat to prevent sticking. Roll it out with a rolling pin. Use a scraper to press out the stripes to form the lines of zongye.
8. Wind the zong leaves from the front to the bottom to the top, and then continue to the bottom.
9. Take the small dark brown dough and make the expression of zongzi mantou.
10. After the four zongzi expression steamed buns are completed, put them in a steamer, pour an appropriate amount of water into the pot, wait for the steamed buns to ferment to 1.5 times their size, boil on high heat, and steam for 10 minutes.
11. After steaming, turn off the heat and simmer for 5 minutes before opening the lid to avoid wrinkle shrinkage.
Tips:1. In summer, the temperature is high and the fermentation is relatively fast. It is recommended to make them one by one, and keep the rest of the dough sealed in the refrigerator.
2. Different brands of flour have different absorbency, please add as appropriate according to the actual situation.
