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, and knead with flour again.
6, first knead into the shape of ordinary steamed bread.
7. 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.
8. Take a small portion of dough, add some matcha powder and knead it evenly (my matcha powder was originally very green, but because it was dark, it changed color).
9. Take a little green dough and make it into a leaf shape at will, and press out the leaf marks with a spoon.
10, peaches and leaves are combined. Use a dry brush to dip a little monascus powder and gently brush it on the peach mouth.
1 1, steam for 25 minutes after the water is boiled, turn off the fire and steam for 5 minutes before opening the lid. 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.
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