Make steamed buns with medium gluten flour better, this way out of the puffy soft and chewy; if you want to be more chewy steamed buns, wheat flour is also a good choice to make steamed buns with medium gluten flour method is as follows:

Main ingredient: 350g of gluten flour, 6g of matcha powder.

Supplement: 5g of yeast.

Steps:

1. Melt the yeast powder with warm water.

2, 150 grams of flour add matcha powder and a small half of yeast water and the right amount of warm water to knead into a dough, cover with plastic wrap and put in a warm place to ferment.

3, 200g flour add the rest of the yeast water, add the right amount of warm water and knead into a dough, cover with plastic wrap and leave in a warm place to ferment.

4: Ferment white dough until double in size.

5: Matcha dough should be double in size.

6: Exhaust and knead the two types of dough, roll them out, and stack them on top of each other.

7, rolled up and cut into pieces, placed in a steamer drawer to wake up 20 minutes, high heat to medium-high heat to steam for 15 minutes, turn off the heat and simmer for 5 minutes.