1. Add 3g of yeast in 200g of warm water, the temperature of the warm water is about 35°, stir and let it stand for a minute or two, pour it into 400g of flour, and form a flocculent. Generally, the ratio of flour to water is 2:1, and the water absorption of flour is different. The water should be added little by little, not all at once.
2. Knead the noodles with your hands until it is three-light, that is, surface light, pot light, and hand light.
3. Cover with plastic wrap or pot lid (preferably transparent for easy observation), and leave it in a warm place to ferment. I usually put it on a radiator with a little heat in winter, and put it directly on the balcony in summer.
4. After about an hour, it fermented to twice the size of the original dough, and the inserted fingers did not collapse or retract, indicating that it was OK.
5. Put the dough on the chopping board and knead the dough to exhaust. Take 70g and add a few drops of red pigment, 20g with yellow pigment, 5g with black or brown pigment, and wrap them with plastic wrap to prevent dryness.
6. Take 55g (you can also make it smaller), white dough, roll it into a round shape, add 33g of red bean paste (not made by yourself this time, Wang Zhihe from the supermarket), wrap it in a whole round. (This time made 9 of them, leaving a little dough). The red dough is kneaded into the comb and the underside of the mouth (what is called "Hu" or "meat skirt"?), the yellow dough is kneaded into the mouth, and the black or brown dough is kneaded into the eyes. Dip a little water to make it easier to stick.
7. All the chickens are ready, put in the pot, cover the lid, and ferment for 20 minutes.
8. Put cold water into the pot, steam for 18 minutes, turn off the heat and simmer for 35 minutes.
9. The shape is lovely and cute.
Tips:1. The water temperature of the dough must be mastered well, just feel it with your hands, it is warm, not hot or cold.
2. The secondary fermentation is very important and cannot be omitted. If the time is really tight, it can be shortened by a few minutes.
3. Don't open the lid immediately after turning off the heat. Be sure to simmer for a few minutes.
