Black Whole Wheat Doughnut Bear Buns
1.
Group photo of materials;
2.
Add 17 grams of cold water at room temperature to 30 grams of southern steamed buns self-raising powder, and stir into flocs;
3.
Knead it into a dough without dry powder, no need to knead it carefully, and leave it to ferment with the cling film, which is used to make bear ears, nose and mouth;
4.
120g black whole wheat self-rising powder, add about 70g room temperature cold water, stir into flocculent;
5.
Knead into a dough without dry powder;
6.
Transfer the dough to the chopping board, and knead the black whole wheat dough smoothly and meticulously by pressing and kneading. This process varies according to the strength of the individual, about 3-5 minutes;
7.
Knead the black whole wheat dough into long strips, divide them into 4 equal parts, and round them separately; cover the dough that is not in use with a fresh-keeping bag to prevent the skin from evaporating;
8.
Take a dough, sprinkle a little black whole wheat flour, flatten it, and roll it into a round cake with a diameter of about 6 cm;
9.
A circular biscuit engraving mold is used in the middle, and the diameter of the engraving mold determines the appearance of the finished product. This can be adjusted as you like;
10.
Process the 4 doughs one by one to make a doughnut dough, then knead the remaining materials into dough again, and then press out the fifth doughnut dough;
11.
The remaining black whole-wheat dough is rounded again and rolled into a long and thin strip of chopsticks, and 10 small doses are cut out to make bear's ears;
12.
Knead each small agent into a ball, and then pinch it into a semicircle. This is the bear's ear;
13.
Spread a little cold water on the bottom of the dough and stick it on the top of the doughnut to form bear ears;
14.
14. Divide the previously kneaded white dough into two large ones and one small one. Knead 2 grams of bamboo charcoal powder into the small one to form a smooth black dough. The white dough also knead out "smooth muscle";
15.
Knead the white dough into noodles thinner than chopsticks, first cut out 10 small doses, the size of which is like mung bean;
16.
Roll each small agent into a small ball, and then use a scraper to flatten one side into a semicircle shape;
17.
Spread a little cold water on the back of the small white semicircle and stick it on the top of the ear. This is the inside of the ear; cut out another 5 small doses, knead and press into an oval shape, apply cold water on the green body and stick it to the nose and mouth of a bear
18.
Knead the black dough into thin noodles, cut out 10 small doses, the size of which is smaller than that of dried mung beans;
19.
Rub the black lotion into a small black ball, wipe a little cold water, and stick it on the green body to form a bear's eye; then cut out 5 smaller black lotions, roll them into small balls, and stick them on the nose and mouth to make small Black nose
20.
Roll the remaining dough into long and thin strips and plate them into a lollipop shape;
21.
Put the raw dough in a steaming box, spray a little water to increase the humidity, and ferment for 20-30 minutes; the dough can be steamed when it is 1.5 times the original size; steam for 15 minutes and simmer for 5 minutes.
Tips:
1. Black whole wheat self-rising powder is a ready-mixed powder, which can be used directly; if you use black whole wheat flour by yourself, it is best to add 50% wheat flour to increase gluten; the amount of dry yeast is 1% of the amount of flour;
2. Black whole-wheat steamed buns are a bit hard to eat cold, so you need to heat them to experience the soft and distinctive taste.
