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1. Start making now
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2. For the steps of the chef machine, please refer to the previously written Rilakkuma Mantou: https://www.xiachufang.com/recipe/103950614/?group=share_title_a Reference for rolling pin steps: https://www.xiachufang.com/recipe/103927030/ ?group=share_title_a
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3. Note: The amount of yeast used in the spoon is more accurate. Cook machine 4 levels and mix for 6-8 minutes depending on the size of the dough.
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4. Start dyeing: I used the coloring of the Wheertong cake, you can also use red yeast rice powder instead.
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5. Make up less frequently. Avoid applying too much color at a time.
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6. Knead the dough without hands, and the dough does not heat up in summer.
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7. The color can be changed according to your preference. Mainly need brown to make hooves. Golden horns.
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8. Take out 50 grams of white dough to make a separate head.
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9. Exhaust air with both hands, while pressing the dough with the palm base, push it to both sides, pushing the dough longer and longer.
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10. Fold in half into three sections. Exhaust 2-3 times.
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11. Pinch the gap tightly
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12. Fold the dough from the side to the center to create a smooth surface at the bottom of the dough.
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13. Put a drop of water or milk on the table and start to round.
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14. After the unicorn's head is rounded, put baking paper and a tray on it. Can be placed on an ice pack (avoid rapid fermentation in summer)
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15. Take 2 grams of golden yellow and push it into a long strip with the palm of your hand, thin on both ends.
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16. Fold it in half and then twist it like a twist. Glue it with water or milk at the uppermost interface. Squeeze by hand.
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17. Let's make the ears below: you can add a little pink and white mix. More matte.
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18. 2 grams white 1 gram pink
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19. Overlap the pink on the white and squash it.
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20. Cut in half with a knife.
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21. As shown in the picture, leave a little space for fermentation.
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22. Rub out the leaves with your hands (about 0.5 g). Carve out the lines with a knife.
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23. The noodle press is better to operate than the rolling pin. The thickness of the dough that comes out is even.
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24. 2-3 gears of noodle pressing machine is OK. If it is too thin, it is prone to problems.
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25. The petals are pasted to leave the distance of the leaves
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26. The leaves are pasted. Cover with plastic wrap and store in the refrigerator. Make the second paragraph below.
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27. Take 28 grams of white dough and repeat the procedure for the unicorn head. Spheronization. Use your hands or tools to make a square shape with the top tip and the bottom wide.
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28. side view
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29. Take 4 separate 2 grams from the round, and rub them on the table with your fingers into a drop shape. Then take 4 separate 1 gram brown dough and round it.
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30. Paste on the forefoot with water or milk.
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31. Then paste the back foot. (side view)
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32. Take out the color you like. Use your fingers to roll the dough on the table into thin strips.
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33. Paste it with milk and twist it together to make a tail. Cover with plastic wrap and store in the refrigerator.
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34. Take another 35 grams of white flour to make the head, repeat the previous action, exhaust the air and make it round. (Before the body was 28 grams, the secret is that the head must be larger than the body to be cute)
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35. Always put on plastic wrap to avoid water loss.
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36. Make thin strips of hair (same as the tail) and paste it with water or milk. The color can be the same as the tail.
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37. Fermentation: You can put a bowl of hot water in a steamer/fermentation oven/or a general oven, the temperature is about 35-40 degrees, and the humidity is about 65 for fermentation. The visual fermentation volume was 1.5 times the previous. Or dip your hand in hand powder to touch the side of the dough. The dough is like an inflated balloon.
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38. Steam with cold water over medium heat for 10 minutes. Turn off the heat and let it sit for 4 minutes. Avoid collapse.
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39. I use this brush stroke blush, 100% cocoa powder with a little water to paint expressions.
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40. The back is also very cute.
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Tips:Write it to a friend. Remember to hand in your homework.
