1. dough the flour, one with white flour, one with matcha powder, one with monascus powder and one with pumpkin puree. Just master the amount of noodles yourself, and make more if you have more. After the dough is mixed, put it in a warm place for fermentation. The weather in Northeast China is relatively cold. I made dough in the morning and started making it in the afternoon. Generally, it takes about two or three hours
2. Divide the dough of one color into several equal parts and change it into flour cakes. The other color is kneaded into small balls and put into the bread. Wrap the dough in the bread and stick it into a cake
3. Cut the edge of the cake with a knife to three-fifths of the whole cake, and so on. After cutting, turn up the edge of the bread in one direction (clockwise or counterclockwise)
4. For the sake of beauty, choose a color dough and stick it into a bread (without putting flour balls). Also, cut the edge with a knife, pinch three strips together with your hands to form petals, and finally put a small flour ball in the center as the stamen
5. After making it, steam it in the pot for fifteen minutes. I saw a great chef using leaves in Gourmet Jie, which is super beautiful!