Matcha steamed bun two-color roll

Overview

I used a small bowl of water. I couldn’t choose here, so I randomly chose 200 grams. Milk powder comes in a bag, you can also leave it out

A group photo of the ingredients (almost the same as chocolate rolls, I added some milk powder because my son likes the taste of milk...you can leave it out
Pour the milk powder into the flour
Dissolve the yeast and sugar with warm water and let it sit for a few minutes
I think this step is crucial. Use chopsticks to stir while adding water. Avoid adding water all at once. I used to add too much water and flour, and it made a mess
Stir into floc and then knead it into a smooth dough with your hands. Look at the basin on your hands and it is all clean
Let’s seal and ferment!
Ferment until doubled in size. It will take longer if the weather is cold
Separate two doughs, add matcha powder to one and continue kneading. Dry powder is really laborious
This is another ball of dough. Cover it with a damp cloth when not in use to prevent the surface from drying out
Dry it into two long pieces of dough and overlap them, then roll them from bottom to top
This is Xingcha outside
Matcha is in it
Cut it and let it sit for ten minutes to continue fermenting
I don’t have a steamer at home, so I can only use a rice cooker to steam it twice, about 20 minutes once. Open it and press it until the skin of the buns is not sticky and is very elastic.