Birthday Pastry
1.
Steam 50g of purple sweet potato and 50g of pumpkin and let it dry to lukewarm temperature, add appropriate amount of yeast and 100g of flour each, and add appropriate amount of warm water to form dough. Pineapple juice dough (150g flour, warm spinach juice) and white flour dough (750g noodles, 450g warm water, 8g yeast) are fermented.
2.
After fermenting the pumpkin dough and soaking it, first form a small ball to make the lamb's body. The pineapple dough is slightly larger and oval to make the lamb's head. Rub 2 small slender pieces to make the ears.
3.
Press it with a spoon and the ears are ready.
4.
Dip it in water and place it on the pumpkin dough.
5.
Take a piece of pumpkin dough, roll it into thin slices, cut it into the shape with a knife, and make the sheep's hair.
6.
Put your hair on your head and use red beans for your eyes. The prepared lamb is also a lamb of purple sweet potato.
7.
Make roses again, roll them into dumpling skin-like stacks, roll them up from one side, and cut them in the middle.
8.
Make various rose buns.
9.
Divide the white noodles into two pieces, and roll the larger piece into a big circle first.
10.
Buckle a round utensil in the middle (I use a small pot), and then pour it out of the circle and cut it into even long strips with a knife.
11.
Every three is pinched together, such a small lace.
12.
Do the same for the small dough on the top, then stack it on top of the large dough, and make the bottom of the two layers.
13.
Try putting on lamb and rose-flowered buns, for fear that they will be steamed separately after being steamed.
14.
Put the flower and lamb on the upper layer of the steamer, steam the bottom of the noodles on the lower layer, soak the oil on the drawer, and let it rise for ten minutes. Then start steaming in a pot on cold water, and steam for 25 minutes after boiling.
15.
combination.
16.
Finished product.
17.
Cover with plastic wrap and put in the cake box.
18.
Finished product.
19.
Finished product.
