Ding Dong Cat Bean Paste Mochi Buns
1.
The butterfly pea flowers are soaked in boiling water. After the soaked butterfly pea flowers are cooled, filter them with a sieve. The soaked butterfly pea flowers can be squeezed forcefully. The higher the concentration of the juice, the better
2.
Take 160 grams of butterfly pea flower water into the bread bucket, add 15 grams of sugar, 300 grams of medium powder and 3 grams of yeast to start mixing
3.
And form a smooth dough, put it in the oven for basic fermentation
4.
Then add in water, 100 grams of medium powder, 1 gram of yeast and form dough
5.
Separate 2 small doughs, one with red yeast rice lees and knead it into red dough, and the other with bamboo charcoal powder to make black dough, and ferment in a warm place
6.
The blue dough rises to twice its size
7.
Take out the dough and ventilate, divide it into 8 equal parts, round and relax for 15 minutes, remember to cover with plastic wrap
8.
The ready-made mochi balls on the red bean paste buns, close the mouth and round for later use
9.
Take a small blue dough and roll it out and put it in the mochi filling
10.
Wrap it up and close it, squeeze it slightly
11.
Roll out the white dough into thin slices, use a circular mold to cut out the large and small round pieces, and apply some water to the white round pieces on the blue dough
12.
Take a little red dough and round it to make the nose stick, take a little black dough and round it for the eyes, take a little black dough and rub a long thin strip for the mouth and beard
13.
Proof in a steamer for 20 minutes
14.
Put it in a pot and steam for 15 minutes, then simmer for 3 minutes.
15.
carry out
Tips:
I made 8 pieces in total, and they are too big. I feel that they should be made into 10 pieces. The white dough and other three-color doughs have leftovers. The amount of water in the dough can be adjusted according to the actual situation. The red dough can be added with red yeast powder.
