1. Put the ingredients in the main ingredient into the cook machine and stir.
2. Stir it into a smooth and soft dough.
3. Separate 80g dough and add a pinch of red yeast rice powder.
4. Knead into small pink dough.
5. The remaining dough is divided into 8 portions and vented and rounded.
6. Divide the pink dough into another 40g and divide into 8 portions, 5g each, which is the meat ball in the middle of each cat's claw. Rub round.
7. Then roll the remaining 40g pink dough into long strips and cut into small doughs of less than 1g. Each dough requires 4 cat claws, so 32 are needed.
8. Spheronization.
9. Take a dough and place it on greased paper. Press gently to squash.
10. Use two index fingers and thumbs to organize the pink ball into a triangle.
11. Gently press the middle and lower parts of the dough and press gently to flatten. Lightly moisten the area to be glued with milk in advance.
12. Then use your index finger to press the indentation on the bottom edge of the triangle.
13. Then lightly press the four small balls on the dough and press gently to flatten them. Brush some milk on the area to be glued in advance.
14. Take the rest of the cat's claws one by one, and put them in a steamer at 40°C for half an hour.
15. Proof and steam directly for 15 minutes, and then open the lid after steaming for 3 minutes.
Tips:1. The dough that is not in operation must be covered with a baking cloth to prevent the surface from drying out.
2. Before preparing to glue the cat's paws, use a small brush to gently brush a layer of milk or water on the bonding area.
3. The four small meat balls on each cat's claw steamed bun must be smaller. I made this one close to 1g, but it still looks big after making it. It should be about 0.6g.
