Materials:

200g medium gluten flour, 96g water, milk powder 10g, 2g dry yeast, cactus fruit powder1g.

Steps:

1, mix all the materials except cactus powder, cover the refrigerator with a damp cloth and let it stand 15 minutes (to help hydration).

2. Then divide into two parts, one of which is colored with fruit powder. Knead until the dough is smooth, or use a dough press or a chef machine.

3. Roll it into a 3mm thin sheet, press it into a blank with a biscuit mold, and then fold it.

4, 35 degrees Celsius fermentation for 25 minutes, fingers gently poke the dough slowly rebound, pick it up lightly is good. Warm the water pot, steam over high fire after the water boils 12 minutes. Turn off the fire for 3-5 minutes.