1. Mix the materials other than the toner in the material into a mass without smoothness.
2.
Divide equally into two portions, and add red yeast powder or red pigment in one portion several times to adjust to your favorite color. The other is the original color dough, and the two doughs are basically smooth after kneading.
The amount of liquid can be referred to. Actually, adjust slightly according to the water absorption and humidity of your own flour. It doesn't matter if the liquid is a little bit more, you can add a small amount of flour to prevent sticking during the kneading process.
Ferment in a warm place.
3. Ferment to about 2 times the size. Dip your fingers with flour and poke holes in the middle of the dough without shrinking or collapsing. The basic fermentation is complete.
4. Pass the dough through the noodle machine and press it until the surface is smooth and without bubbles.
5. Brush the surface of the white dough with a layer of water or milk, and cover the pink dough on the white dough for easy bonding.
6. Roll it up slowly, as close as possible, and the finished product will look better.
7. After the rolled bun embryo, cut off the extra uneven parts on both sides.
8. Approximately divide equally with the knife.
9. Cut open
10. Flatten the extra pink dough sheet, and use a mold to carve a heart shape and a small circle on the dough sheet.
11. Brush the surface of the steamed bun embryo with a layer of water or milk, and stick the carved shape on the steamed bun embryo.
12.
Put it in a warm place and ferment to about 2 times the size, press the dough, the surface has tension, and slowly rebound.
Bring the water in the steamer to a boil, put it in the steamer and steam for about 10 minutes, simmer for 5 minutes before boiling.
13. It's out
14. Close up
15. side view
16. Cutaway
Tips:1. The amount of liquid is slightly adjusted according to the water absorption of the flour.
2. Before the basic fermentation, you can knead until it is basically smooth, because after the fermentation is completed, you need to press or knead.
3. When bonding the dough sheet, brush the surface with a layer of water or milk to facilitate bonding.
4. When you roll it up a little tighter, the finished product will look better.
