Japanese kale (Brassica oleracea)
How to make Magimix version of anhydrous purple kale steamed buns
Put all ingredients in the large bowl of the food processor.
Start the auto key, and in about 2 minutes you will hear a change in the sound, the dough will become grainy and gradually reduce the speed until speed 4, knead the dough. 1 minute. Form into a smooth dough, cover with a damp cloth and rise for 15 minutes.
Roll out the dough into a rectangle, roll it up, cut it into sections, place it in a steamer and let it ferment in a warm place for 30 minutes, pressing it into a depression and then it will spring back slowly.
Cold water on the pan, 22 minutes/0/120 degrees