Football Buns of The European Cup
1.
Mix the flour and yeast evenly, and separate 40 grams of powder;
2.
Add edible bamboo charcoal powder to the separated 40g flour;
3.
Add appropriate amount of water and stir into noodles with chopsticks;
4.
Knead into a smooth, moderately hard dough;
5.
Also knead the noodles with bamboo charcoal powder into a smooth, moderately hard dough;
6.
Leave it in a warm place to ferment to double its size, and pull out the dough to see if there are big honeycombs inside;
7.
Take out the dough on the chopping board, sprinkle hand powder, knead vigorously until the dough is smoother, and then continue to knead until it is soft until the dough is basically free of pores! Then divide the white dough and red bean paste into equal parts;
8.
After rolling out the dough, wrap it in the red bean paste filling, pinch tightly to close the mouth, and round it;
9.
Take out the black dough, use a rolling pin to roll it into a dough of about 3 mm, and then use a spatula to cut out the shape shown in the figure;
10.
Brush a layer of water on the bean paste buns, and then paste the cut out of the small noodles on the bean paste buns, and finish all of them in turn;
11.
Enter the steamer, select the default "Noodles" button, press confirm, and steam for 30 minutes! (If you don’t have a steamer at home, steam it in a steamer for 20 minutes)
Tips:
If it is steamed buns in a steamer, turning the high heat to a low heat and turning off the heat for two minutes is the key step for the buns not to shrink.
