In the bowl of an electric mixer, sift in flour and put in yeast, salt, sugar, double-action powder, and butter. Add evaporated milk, lukewarm water and green tea powder. Mix with a dough hook/blade for 15 minutes on low speed until dough is smooth and elastic. Cover the dough and allow to rise until doubled in bulk.
Roll out dough into a square. Then cut into half making it into two rectangles.
Plain soft dough
Sift flour into the bowl of an electric mixer fitted with a dough blade/hook. Stir in salt, sugar, yeast and double-action baking powder. Stir in melted butter and pour in evaporated milk and lukewarm water. Process for 15 minutes on low speed until dough is smooth.
Allow dough to rise for 30 to 35 minutes or until doubled in bulk. Knock down the dough and roll out into a piece of square. Cut the square into half making two rectangles.
Arrange the pieces into layers with alternative colours of green and plain dough, respectively. This gives it four layers. Cut 5cm widths. Roll out flat and use a pizza cutter to cut lightly lengthwise across.
Brush with melted butter then roll tightly into a roll. Cut into two equal pieces. The roll will be like a pinwheel. Place each piece on a piece of greaseproof paper. Steam over rapid boiling water for eight minutes.