Black Whole Wheat Mouse Buns

Name: Black Whole Wheat Mouse Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Black whole wheat flour; 200g Low-gluten flour; 4g Dry yeast; 10g Sugar; 240g water

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

This year is the Year of the Rat. Many people have made Little Mouse's steamed buns or bean buns. I have not been idle. Taking advantage of the long Spring Festival holiday, I will also do a manual solution to relieve my boredom.

There happens to be black whole wheat flour at home. The dietary fiber content of rye is higher than ordinary flour. There are also a variety of minerals and nutrients, especially the vitamin B1 and vitamin K in wheat bran, which are good for maintaining bright skin and relieving beriberi. It's pretty good; I eat it often, I walk with wind on my legs and feet, and people are many years younger.

In addition, the color of the steamed black whole wheat is really similar to that of gray mice. In addition to being cute, this steamed bun is also more realistic. It's just that the green body is not so long and high, so the steamed mouse is called a fat!

But fortunately, except for the small eyes and no beard, the overall is still very simple. And after breaking apart, the interior is also turbulent. Although the taste has the roughness of whole wheat, but with the special aroma of rye, the whole family ate one and a half, these 8 little mice can be regarded as "consummation of merit".

During the Spring Festival, you cannot go out at home. Adults can have various entertainment activities such as reading books and listening to TV to pass the time, while children need their parents to accompany them. It's better to take the child to make this little mouse bun, a good parent-child handicraft activity, the child is also coaxed, and the meal is ready without delay.

Ingredients

Black Whole Wheat Mouse Buns

1. Prepare the ingredients: black whole wheat flour, low-gluten flour or all-purpose flour, dry yeast, white sugar, clean water at room temperature; if there is no black whole-wheat flour, you can replace it with other grains, or use all-purpose flour;

2. Put all the ingredients into the kneading bucket of the chef's machine, and mix the ingredients evenly at low speed 1st gear; if you want to have a good shape and not deform, there should not be too much water. Adjust it according to the water absorption rate of the flour. Generally, the amount of water is 55-60 of the amount of powder. %, the hard dough will become soft after fermentation;

3. The dough is rounded and placed in a deep basin, and the Mongolian plastic wrap is placed in a warm and humid place for basic fermentation; I put it in the fermentation box, temperature 30, humidity 65, the time is tentatively set for 1.5 hours, depending on the state of the dough to adjust;

4. When the dough is twice the original size, dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful;

5. Peel the dough, you can see that the inside of the dough is filled with even and fine pores;

6. Pour the dough onto the chopping board, sprinkle a handful of black whole wheat flour, knead slightly for 100 times to restore the dough to its pre-fermented state; weigh it into 9 parts, one of which is used to make mouse ears and tails. The dough can be small. Some; the weight of the other 8 doughs is about 75g/piece;

7. You don’t need to loosen up, just rub the dough into a drop shape; if you make it slender and taller, the final product will have a stronger three-dimensional effect. I didn’t do it too long, so the final little mouse is a little fatter; 8 pieces of dough are made in one go Knead it into a little mouse body and place it in a steaming tray with a steaming mat;

8. Knead the remaining small dough into thin strips, cut 16 small doses, and flatten them into mouse ears with the belly of your fingers;

9. Use the tip of chopsticks to press your ears into the front of the tip of the dough;

10. Knead the remaining dough into a thick tail and a thin tail;

11. Use the tip of chopsticks to mount the tail; the mouse’s eyes are dipped in cold water with black sesame seeds on the head; if you want the mouse’s eyes to be more energetic, you can use mung beans, pepper seeds, etc. to decorate, just take into account when eating It is more convenient to use black sesame seeds if you have to pick it down;

12. The raw mouse buns are placed in a warm and humid place for secondary fermentation. They can be placed in a fermentation tank at a temperature of 33 degrees and a humidity of 65; or placed in an oven with a bowl of hot water; the raw mouse buns will be 1.5 times the original size. ??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? For big hours, use the "steam" function at 110 degrees for 20 minutes. After steaming, let it simmer for 5 minutes before leaving the box; use a steamer to put cold water into the pot, steam for 15-20 minutes after the high heat, simmer for 5 minutes, and then take it out of the pot. Prevent the epidermis from shrinking and wrinkling due to sudden cold.

Tips:
1. If there is no black whole wheat flour, you can replace it with other flours. In order to shape well, the amount of water should not be too much, it is appropriate to be 55-60% of the flour amount, and the final fermentation does not need to be twice as large, and it can be opened by 1.5 times. Steamed
2. This little mouse is a fancy steamed bun, and it can also be wrapped in red bean paste or other fillings into a fancy bun;
3. The quantity can be more or less, adjust with the size of the noodles;
4. The eyes and beard of the little mouse can also be decorated with melted chocolate.