For the green leaves of Shoutao steamed buns, you can take a small portion of the dough, add some matcha powder and knead it evenly, then take a little green dough and shape it into a leaf shape, and use a spoon to press out the leaf marks. For the red part, you can use a dry brush dipped in a little Monascus powder and gently brush it on the peach mouth, and the peach mouth will turn red.

Method:

1. Soak the yeast powder in a small amount of water for a few minutes, and then mix the noodles with an appropriate amount of water to form a dough.

2. If there is honeycomb-like tissue inside the dough, you can start. Place the dough on the chopping board, add flour and knead vigorously until the dough is cut and there are no holes.

3. Divide the kneaded dough evenly into small portions, add flour again and knead. First, knead it into an ordinary steamed bun shape. Turn the dough with both hands, knead the steamed bun into a peach shape, and use the handle of a spoon to press out the peach shape. The mark in the middle.

4. Take a small portion of the dough, add some matcha powder and knead it evenly. Then take a little green dough and shape it into a leaf shape. Use a spoon to press out the leaf marks.

5. Combine the peaches and leaves together, and use a dry brush dipped in a little red yeast powder to gently brush the mouth of the peach.

6. After the water boils, steam for 25 minutes, turn off the heat and steam for 5 minutes before opening the lid.