Fantastic Buns-golden Rooster Announces Dawn, Koi Comes, Good Fortune

Fantastic Buns-golden Rooster Announces Dawn, Koi Comes, Good Fortune

1. Measure all the ingredients and put the yeast in a small amount of warm water;
Mix all the ingredients and knead until a smooth dough is formed.

2. Seal the dough with plastic wrap and leave it in a warm and humid place to ferment for one hour until it is twice as large as it is fermented. Knead the dough until it is smooth after fermentation.

3. Take a large piece of egg dough and roll it into a 1cm thick flat piece with a rolling pin.

4. Use scissors to cut one end of the dough into a pointed chicken head, and the other end into a chicken tail.

5. Finally cut it as shown in the picture

6. Use a spoon to press out the decorative pattern on the rooster body, and press out four arcs on the tail to make the tail.

7. Other decorative patterns are shown in the picture.

8. Take a small piece of dough and cut into chicken wings.

9. Stick the chicken wings on the rooster dough.

10. Take a small piece of dough and knead it into a diamond shape.

11. Place on the head as a comb.

12. Finally, put a red bean into the rooster's eye, and the rooster's shape is ready! Good luck in the year of the rooster!

13. Ferment the ready-made rooster steamed buns for fifteen minutes, boil in cold water, and steam for ten minutes to get out of the pot.
Tips: Because the decorative pattern of the rooster steamed bun is pressed with a spoon, the fermentation time should be controlled to be slightly shorter. If the fermentation is too long, the pattern will disappear. The decorativeness of Huaxiang Mantou is very important, so don't ferment for too long.

14. The following is to make Koi Mantou:
Take a ball the size of a tennis ball and roll it into a shuttle.

15. Use scissors to cut a triangle to make a tail. The cut tail has a larger fork.

16. Cut a triangle at the base of the tail to make it look like a fish tail.

17. The other end is also cut at the base of the tail to make a tail.

18. Trim the shape of the koi's body, with the tail tilted to one side.
Note that the tail and the root of the tail should be thinner, and then it will swell after fermentation. Too thick will affect the shape.

19. Cut the fins at 1/3 of the koi, as shown in the picture

20. Cut the fish mouth sideways.

21. Put a red bean in the mouth of the fish.

22. Use a spoon to press out the scales, and the scales are arranged staggered in two adjacent rows.

23. The koi shape is ready.

24. Make the hydrangea shape below:
Roll the dough into four long strips.

25. Each one presses the next one in turn and weaves it into a knot as shown in the picture.

26. The two adjacent ones are interlaced again, as shown in the figure.

27. Put all the dough underneath, pinch it tightly, and remove the excess part.
Hydrangea buns are ready.

28. The following is to make jujube steamed buns:
Roll the dough into a strip

29. Connect the head to the tail, and put a jujube in the middle to make a petal.

30. Repeat the above steps to make 6 petals.

31. Make the second layer of flowers in the same way, and make 5 petals on the second layer, and each petal should be slightly smaller than the lower layer.

32. Ferment for about 20 minutes, boil in cold water, and steam for ten minutes to get out of the pot.
Tips: Steamed buns will expand when they are steamed. There must be enough gaps between each steamed bun. Therefore, the steamed buns do not need to be steamed in the pot at one time, but can be steamed several times separately to ensure that the steamed buns will not stick together.

It's out of the pot~~ Isn't it very new year~~