Cartoon Steamed Bun (doraemon)--original

Cartoon Steamed Bun (doraemon)--original

1. Pour milk, flour, sugar, yeast, and corn oil into a basin, rub the clothes by hand, and knead the ingredients to a smooth and slightly sticky state

What is the smooth state?
Just knead until the surface is flat and there are no lumps. Cut the dough and cut the surface without small pores. This is the smooth state.

A friend asked, how long does it take to knead the dough?
This question...
I can only answer you:
The sooner the better! (´ ▽ `)ﾉ

2. Divide the kneaded dough into 42 grams, add a little butterfly pea pollen, and knead it into a blue dough. Cover the remaining white dough with plastic wrap to prevent it from drying out.

Regarding the amount of fruit and vegetable powder in the tutorial, I have written an appropriate amount

Because the amount of fruit and vegetable powder is too small in many cases, the electronic scale can't measure the weight at all, so write the appropriate amount.

Fruit and vegetable powder is used for color mixing. If you put more, the color will be darker, and if you put it less, the color will be lighter. You can adjust the color by yourself.

In addition, when adding fruit and vegetable powder, if the dough is too dry, you can add some milk in an appropriate amount

3. Divide the kneaded blue dough into 2 portions of 11 grams of dough, vent and knead it round, press it with your hands, and knead it into an oval shape. The length of this oval shape is a little shorter than the diameter of the white dough in step 4. Because the ratio of the head and the feet of the Doraemon is one to one, with white feet behind, the body and the head are the same length.

In the process of making, you have to show the proportions yourself, because even if the dough is of the same weight, the degree of rounding and flattening will also affect the final effect of the modeling. After all, the tutorial only shows the modeling method, and the proportions of some shapes are still necessary. Control by yourself

4. Divide 2 portions of 25g dough from the white dough, and knead it into a round shape by exhausting air. Knead the dough as high as possible, because after fermentation, the dough will become fat and will be pressed down. If it is not piled high, it will be fermented and steamed. It will become shorter and wider, and it won’t be round and full.

5. Flatten the remaining blue dough with air exhaust, and use a circular mold with a diameter of 8cm to press out 2 large discs. If there is no mold, you can use a round cup to press out the discs. You don't need to buy a special mold. If you use it frequently , Buy a set of round molds, you can also, haha

6. Take another piping mouth and use the end that is not piping to press out a small circle

7. Brush the surface of the white dough with a little milk, cover the blue dough, and stick it well

8. Then cut off the excess blue dough with a knife, and the cat’s head is ready.

9. Then glue the body dough to the head

10. Take 4 pieces of 0.4g dough from the white dough, vent, and round it

11. Use a scraper to make a mark on the bottom of the blue dough. This is Dingdang’s leg.

12. Then stick the white dough under the legs

13. Exhaust the remaining white dough, roll it flat, and press out two round pieces with a large and small round mold, as shown in the figure, cut the small round piece in half, paste it on the big round piece, and make the Eight Treasure Bag of Ding Dong Cat All right

14. Then use the round decorating nozzle to press out 4 discs, and gently pull with your hands to arrange the discs into an oval shape.

15. Brush some milk on the surface of the dough, paste the eight-treasure bag and the white part of the eyes on it

16. From the remaining white dough, divide a little dough into bamboo charcoal powder, knead it into black, use your fingers to roll the black dough into a thread, use a toothpick to pick up the black line, stick out the beard, eyeliner, eyeball, mouth, take 3 grams of dough Add red yeast rice powder, knead it into red, take a little and knead to make a nose

17. From the remaining blue dough, divide 4 portions of 0.3 g, and knead the dough into a long strip, about 2.3 cm long. This is the arm of the Ding Dong cat

18. Exhaust the remaining red dough and roll it flat, use a knife to cut out 2 long strips

19. Brush some milk on the arm dough, stick it on both sides of the main body of Ding Dong, then grab some white dough, round it, and stick it on the arm. The small round hand of Ding Dong cat is ready, then stick the red collar on it and take it. Add a little dough to pumpkin powder, knead it into yellow, take a little round, stick some black dough in the middle, use a toothpick to make a mark, make a bell, and stick it on the collar

20. Dip the red yeast powder with a dry brush to brush out the mouth and blush. After all the sculpting is completed, ferment to 1.5 times, lightly press the surface to slowly rebound state, boil the water in a pot, and steam for 10 minutes

21. Turn off the heat and simmer for 5 minutes before uncovering

Tips:

1. There is no link for butterfly pea pollen, because I bought butterfly pea flowers and cut it out by myself and then used a wall breaker to make powder;

2. Modeling steamed buns uses a one-time fermentation method, which is to knead the noodles and directly shape them, and then ferment them after the modeling is completed, and then directly steam them;

3. Many friends asked me for the link of the pigment pen. My early steamed bun tutorials often used pigment strokes to draw expressions, but I do not recommend that you do the same. Because the pigment pen is used on steamed buns, it is easy to spend when re-steaming. , I just rubbed my face with dough