Christmas Season [christmas Chicken Family Buns]

Christmas Season [christmas Chicken Family Buns]

1. Knead the yellow dough first, pour 20g of water in a bowl, and then add dry yeast. Stir well, then let stand for 5 minutes

2. Add yeast water, pumpkin puree, and flour into the bucket of the bread machine (the humidity of pumpkin puree varies, so add or subtract flour based on actual conditions)

3. Knead into a smooth dough, put it in a clean container, cover with plastic wrap, and carry out the first fermentation

4. The same is true for white dough, the yeast is first dissolved with water. Then put it in the bucket of the bread machine, and then add the flour

5. Knead into a smooth dough, put it in a clean container, cover with plastic wrap, and carry out the first fermentation

6. Just send it to twice the size

7. The pumpkin dough can also be doubled

8. After the fermentation is complete, take it out and continue to press and knead to exhaust air on the panel sprinkled with dry powder. Only by repeatedly kneading in this way, the surface of the finished bun will be smooth.

9. After exhausting the air, cover with plastic wrap and set aside

10. First divide the white dough into 4 small 60g doughs

11. The yellow one is divided into 2 small doughs of 60g, and then 8 small doughs of 30g are divided

12. Roll the remaining white dough into thin slices, cut out 8 flower-shaped dough pieces with a flower-shaped mold

13. Then use a knife to cut out the shape of the chicken wings as shown in the figure

14. Brush a little water and stick to the corresponding part

15. Do the same for the yellow dough, make four yellow wings

16. Stick it in place

17. Pull a little bit of yellow dough, round it and cut a slit with a scraper

18. Make it into a white hen's mouth and stick it well

19. Then add a little red powder to the remaining yellow dough and knead it into a smooth red dough. You can add a little water if it feels dry.

20. The red dough is divided into 6 small 3g doughs, which are kneaded into the shape of a Christmas hat by hand, and then the white dough is rolled to form a rim

21. Take a little red dough to make a yellow hen's mouth and stick it well. Place the cap on the corresponding part, and carry out the second fermentation at 32 degrees for 20 minutes

22. Continue to make a little chick’s Christmas hat, 1.5g each, and the little chick’s mouth

23. Swing to the corresponding position, also for the second serve

24. Steam in a pot on cold water after it's cooked. After the water is boiled, steam for another 20 minutes. After turning off the heat, let it stand for 5 minutes before lifting the lid

25. Steamed out

26. The little chicken is out of the pot

27. Finally, use the baking pigment pen to draw the expression and finish

28. Finished product

29. Cute Christmas chicken family~