Pandan Steamed bread （班兰馒头）

Material
 Material A: 300g bread flour (sifted), baking powder 6g, yeast 6g, caster sugar 40g.
               B: white oil 10g, milk 60mI.
               C: white oil 10g, pandan juice 60mI.
Proceture: 
1)First ,mix the material A and then  divided into 2 parts evenly (by weighing).
2) Since there is 2 parts of material A, mix one of it with material B , while the other mix with material C(therefore one of them is white in colour ,while the other is green ) kneading the dough until it is no longer sticky and can be rolled into a ball,after that cover it with a wet cloth and left it for 20 minutes 
3) the milk and pandan dough, roll kneading dough into thin elongated.
4) the milk thin dough stacked on pandan thin dough, roll up, then slightly rounded,cut with a small knife.
5) Cover it with clean cloth about 30 minutes, steam all dough with high heat for 8 minutes, turn off, slitly open the cover later can take it out all the breads.




















                                                                                         材料A:300g包粉（过筛），发粉6g，酵母6g，幼糖40g。
B:白油10g，牛奶60mI。
C:白油10g，班兰汁60mI。
做法:1)将A材料混合，分成2份（用秤量）。
2)一份加入B料，一份加入C料，分别搓成光滑面团，盖好待发20分钟休面。
3)把牛奶面闭和班兰面团取出，分别擀成薄长形片。
4)把牛奶薄面皮疊在班兰薄面皮上，捲起，再稍微滾圆，用刀切小块。
5)盖好待发30分钟，以大火蒸8分钟后，熄火，开小缝2分钟才打开盖取出