1. Yeast and sugar are dissolved in warm water. Pour 120 grams of flour and 2 grams of corn oil into the bowl.
2. It is estimated that the white dough will be twice that of the black dough, so pour 2/3 of the yeast water into the flour and knead it into a smooth dough.
3. It is estimated that the white dough will be twice that of the black dough, so pour 2/3 of the yeast water into the flour and knead it into a smooth dough.
4. And into a smooth black dough.
5. The white dough is divided into 5 portions of about 33 grams, and the remaining white dough is used for the nose and hands.
6. Round the white dough, roll it into a circle, and put 15 grams of stuffing on it.
7. Pinch the mouth tightly and round it.
8. Divide the black dough into 20 grams per portion and roll it into an oval shape. Excess dough is set aside, for eyes, etc.
9. The black dough sticks to 1/2 of the white bun, and it will be firmer if it is dipped in water.
10. Use scissors to cut out small thorns.
11. Use extra white dough to make small hands. You can add some fruit and vegetable powder to make other colors.
12. Glue your eyes and hands to the corresponding positions, place them in a steamer covered with silicone steaming mats, and ferment for about 25 minutes in a warm place. After the water in the pot is boiled, put on the steamer and turn to medium heat to steam for about 15 minutes. When the time is up, turn off the heat and continue to simmer for 5 minutes before opening the lid.
