1. Combine warm water and yeast.
2. Put 400 grams of flour and milk powder into a large basin and knead it into a smooth dough with yeast water.
3. Cover the kneaded dough tightly and let it stand for 20 minutes. The key is that the second serve must be in place.
4. After the proofed dough is kneaded, it is flattened and exhausted, and divided into a small dough of about 80 grams.
5. Take a small dough, stick it with dry flour, and knead it into two thick round strips.
6. Tie the long strip into a knot, and pinch a needle-like point on the left end to make a bird's beak, and press the other end to make a bird's tail.
7. Use the back of a knife to press the tail out of shape, and then take two red beans glued to the head to make the eyes.
8. Put the shaped birds into a steamer, cover tightly and ferment for 40 minutes until they are almost twice as big.
9. Put water in the upper pot and bring to a boil, put in the second-boiled bird noodles, cover tightly, and steam over high heat for 15 to 20 minutes. Turn off the heat. Don't open the lid, let it simmer for 5 minutes before opening it.
10. Finished product.
11. Finished product.
Tips:If you want something sweeter, you can add 50 grams of sugar.
