2. You can start to do it by opening the honeycomb structure inside the dough. Because you want to do modeling, don't wait until the honeycomb tissue is too big.
3. Put the dough on the chopping board, add flour and rub it hard.
4. Knead until the dough is cut and there are no holes.
5. Divide the kneaded dough evenly into small portions.
6. Add flour and knead again.
7. First knead into the shape of ordinary steamed bread.
8. Turn the dough with both hands, knead the steamed bread into a peach shape, and press out the mark in the middle of the peach with the handle of a spoon.
9. Take a small portion of dough, add some matcha powder and knead evenly.
10. Take a little green dough and make it into a leaf shape at will, and press it out with a spoon.
1 1. Peaches and leaves are combined. Use a dry brush to dip a little monascus powder and gently brush it on the peach mouth. Brush the peach mouth with dry powder from bottom to top with a brush, and finally gently nudge the peach mouth with a brush to make the powder naturally flow down from the bristles. If you want to be small and fresh, you can mix a little bit of monascus powder.
12. Steam for 25 minutes after the water is boiled. Turn off the fire and steam for 5 minutes before opening the lid. The experience is written here, please pay attention to it. The second proofing time should not be too long. It is best to gently press the peach mark again before steaming, otherwise it will be directly restored to the shape of steamed bread after steaming.