Steamed Dual-Color Buns (双色馒头)

My love for all things matcha has led me to make this white and green steamed bun last night when I needed to whip up something for our Saturday’s stay-at-home breakfast.  This is an easy Chinese steam bun that I have made several times. The recipe is adapted from “三杯面粉“  by  连爱卿.

The buns are very soft with nice green-tea flavour and appearance.

Steamed Dual-Color Buns Recipe

Ingredients

• 300g flour (I used all purpose flour though I think Hong Kong flour would yield better looking buns)
• 3g baking powder
• 3g instant yeast
• 30g caster sugar
• 160cc milk
• 15g cooking oil
• 2g match powder

Methods

1. Mix all dry ingredients (except matcha powder) together and make a well.
2. Pour in the milk and mix.
3. Knead the mixture into a dough and add in cooking oil. Continue to knead by hands until the dough become smooth and non-sticky.
4. Form the dough into a ball, place in a big mixing bowl, smooth side up and cover with a cloth. Let rest for 15 minutes before use.
5. Divide the dough into 2 parts. Sprinkle the matcha powder on 1 of them and knead the ball until the matcha powder completely blended into the dough. Let rest for 20 minutes.
6. Working on each dough ball separately, roll the ball into a flat long stretch about 20 cm long.
7. Sprinkle some water on the surface of one of them, place the other one on top. Roll with rolling pin to make the 2-colored pieces of dough stick together into one single piece.
8. Using your hands, roll up the dough lengthwise to form a cylinder roll
9. Cut the roll into 8 equal parts and place each of them on a piece of baking paper. Let rest for 20 minutes until each bun doubled in size
10. Place the buns into a bamboo steamer and steam over medium heat for 12 minutes.

 This is my submission for Aspiring Bakers #8 - Bread Seduction, hosted by thesweetylicious.