Materials:

200 grams of medium gluten flour, 96 grams of water, milk powder 10 grams, 2 grams of dry yeast, cactus fruit powder 1 gram.

Steps:

1. Mix all the materials except cactus powder, cover the refrigerator with a wet cloth and let it stand 15 minutes (to help replenish water).

2. Then divide it into two parts, and one part is colored with fruit powder. Knead until the dough is smooth, or use a dough press or chef's machine.

3. Roll it into a 3mm sheet, press it into a blank with a biscuit die, and then fold it.

4, 35 degrees Celsius fermentation for 25 minutes, fingers gently poke the dough slowly rebound, gently pick it up is good. Warm the water pot, boil it and steam for 12 minutes. Turn off the fire for 3-5 minutes.