Bunny Sausage Steamed Buns [ms. Kong Teaches Cooking]

Bunny Sausage Steamed Buns [ms. Kong Teaches Cooking]

1. Pour 200 grams of flour, 2 grams of yeast, and 30 grams of white sugar into the body of the Gremei kitchen. (The amount of white sugar can be adjusted by yourself. The buns made with 30 grams of sugar are not too sweet and suitable for children. If you like the true taste of flour, you can add no or less. Appropriate white sugar can help the dough to ferment.)

2. Add 100 grams of warm water. (The temperature of warm water should not exceed 40 degrees.)

3. Start the kneading function of the machine.

4.
Knead into a smooth dough.

5.
Take out the dough.

6.
Cover with plastic wrap and ferment. (The fermentation temperature is generally controlled at about 28 degrees, and the fermentation time is about 1 hour.)

7.
After the dough has expanded twice as large, it is almost ready.

8.
Sprinkle an appropriate amount of flour on the chopping board to do the work of kneading. Knead the fermented dough to vent the dough.

9.
Press the dough slightly with the palm of your hand to form a slightly flattened strip.

10.
Divide it into 50 grams or so. The cut of the kneaded dough is very flat and has no pores. It can be taken directly.

11.
Sprinkle an appropriate amount of flour on each agent.

12.
Take a tablet and knead it into a thin strip, about 35 cm long, and then bend it into an "n" shape.

13.
Put a small sausage on it.

14.
Pass the noodles through the half-folded place, wear both of them, turn them over and shape them tighter.

15. Press in the red beans to make eyes, and a little rabbit is ready. (Red beans need to be soaked in advance so that they can be steamed easily.)

16. Make a bunny shape with all the agents.

17. Fill the cup with enough water and boil it to 40 degrees. Put steamer paper on the steamer provided by Gremei Kitchen, put the steamed buns on top, and cover the lid for two fermentations, about 20 minutes. (Each bun should be separated from each other to keep a certain distance.)

18. Wait for the size of the steamed bun to be slightly larger than it was before fermentation. Press it lightly with your fingers, and it feels very elastic. You can adjust the temperature to 120 degrees, boil and steam for more than 20 minutes.

19. Turn off the heat and simmer for 3 minutes before opening the lid, so that the steamed buns will not retract easily! Are you reluctant to eat such a cute bunny sausage bun?