Exclusive Pea Buns
Adorable two-tone mantou where green pea-tinted dough wraps white balls, pinched and cut into plump pea-pod shapes that stay soft, springy, and subtly sweet.
Instructions
- 1
Finished product image.
- 2
Equal amounts of ingredients for two portions, with two types of dough, sealed in freshness bags, proofed until honeycombed.
- 3
Degas the dough, and divide the green and white dough into pieces of 25 grams each.
- 4
Take 25 grams of white dough, divide it into three equal parts, and shape them into rounds.
- 5
Roll out the green dough.
- 6
Fold the green round dough in half, and press the dough in the middle using a mold.
- 7
Arrange the small white dough balls in order.
- 8
Pinch the edges well, and press a pattern in the middle with a scraper.
- 9
Shape it well, let it proof a second time until it doubles in size, steam it on high heat for about 15 minutes, turn off the heat, and let it sit for about one minute.
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Ingredients
Main Ingredients
- Flour250 g
- Yeast3 g
- warm water125 g
- Spinach juice125 g
Seasonings
- Sugar10 g