Fun Cartoon Steamed Buns

Fun Cartoon Steamed Buns

1. Pour 200 grams of warm water into a bowl and add 4 grams of yeast powder. After stirring and dissolving, let it stand for ten minutes. The function is to let the yeasts think about preparing them to work.

2. In the ten-minute process of dissolving the yeast powder, you mix 400 grams of all-purpose flour, 15 grams of milk powder, and 20 grams of sugar. If it is the rainy season, the flour has to be sieved because the flour is prone to damp and has small bumps. If you have diabetes or don’t like sweet taste, you can add less or no sugar. Diabetics can also use a small amount of xylitol instead, but xylitol should not be consumed regularly. The sugar is just for the flour to help ferment and improve the taste. ★Note: This picture of me is the first time I made a pink potato with cute bear mix. You can also use steamed and sieved pumpkin to add to it, but if you add pumpkin and purple sweet potato, reduce the amount of water on it, because they have a lot of water after steaming.

3. ★Remind Ha, it is very important to pay attention to the following step. The chopstick mixing method and the method of pouring yeast water are very related to Sanguang. Pour the yeast water in the bowl into the flour bowl and use the chopsticks to stir the flour in one direction. Make the flour and water blend evenly. Do not pour the water all at once. If there is some dry flour at the bottom of the basin, you can add some water appropriately. (The amount of water will affect the difficulty of the three light in the process of mixing. Add a little bit, and you can't add it all at once. It will easily make the dough thin and sticky, which is difficult to control, and it will make other materials out of proportion. Remember this.) The flour will become flocculent at the end. Flocculent means that the flour and water have been roughly fused, waiting for your further operation, that is, kneading is about to start

4. The flocculent dough was kneaded a little by hand, and after the initial shaping, a looser, rough dough with dry powder was obtained, and it was dry and not so comfortable. Remember, at this time, please knead the dough with the root of your palm. Don't use your fingers or the front of your palm. You need to apply a little more force here. I used to scratch around with my fingers, making my hands and nails sticky with flour everywhere, and I was so tired that I was really crazy! Everyone, after you use the above methods to do it, pay attention to your basin and hands. Is it not the same as before? Look at my basin, there is almost no powder at all!

5. Knead the dough into the state in the bowl above, take it out, place it on the chopping board, and start kneading. Now you don’t need to exert too much effort. Remember to continue to knead with your palm roots and knead it into an oval shape. Turn the dough 90° and turn it upright. Knead into rolls

6. Turn the rolled up roll upright and knead again, and knead repeatedly several times

7. Until the dough is smooth and elastic as shown in the picture,

8. This is the dough without purple sweet potato. Is it very smooth? (Sanguang uses the three techniques of one-direction stirring with chopsticks, pour in the right amount of water and not too much water, and kneading the noodles with the palm root.)

9. Put the mixed dough in a basin, cover the basin with plastic wrap and leave it in a warm place to ferment. The moderate temperature determines the fermentation of the dough. In winter, it can be put in the bedding or in the oven to start the fermentation function. However, it is said that if the oven wants to live longer, it is best not to use the fermentation function to raise the dough frequently, which will make the oven humidity high and cause a constant temperature. Inaccurate regulator

10. After the steamed buns are expanded twice as large, they are basically ready.

11. If you are not sure, poke the steamed bun without rebounding and remove the wire drawing to make sure.

12. Sprinkle the amount prepared by medium-gluten flour 2 on the chopping board, take out the fermented dough and start to knead the flour to exhaust air, then press the dough slightly with the palm of your hand, press it into a slightly flattened rectangular dough, sprinkle a little flour .

13. Then fold both ends of the dough inwards.

14. Press flat again and repeat the above steps continuously. Until the flour you prepared has all been put into the dough, the work of drawing the noodles is completed. Then round again. Knead until the dough is united, it is smooth and heavy, and it feels very comfortable.

15. Cut the kneaded dough, the cross-section should be smooth and without large holes, if there is any, please continue to knead.

16. Take out a small dose of 20 grams and 10 grams from the dough. Add a little bit of stirred and filtered red fire dragon juice to the 20 grams of dough and knead it into a pink dough for decoration. If there is no dragon fruit, you can use red yeast rice powder or red amaranth juice. It’s okay. Add 10 grams of dough with a little bit of cocoa powder and knead it into a chocolate-colored dough for the eyes.

17. The original color dough is rubbed into a long strip, and then a dose is applied. I usually make one of 40 grams. The steamed buns are not too big or small in the hands of children. The height of my steamer is not high, so I dare not make it bigger. To prevent the steamed buns from being deformed after being topped on the steamer, all previous efforts have been discarded. How big you make depends on the height of your own steamer.

18. Knead each small ingredient into a dough, wrap the prepared filling, I used peach filling and homemade sesame peanut filling

19. Each stuffed dough is rounded into a steamed bun, ready to be used as a cartoon shape

20. Here is the key to explain the process of making cute bear: first use the original color dough to knead into a small ball of suitable size and press flat, then use the pink dough to knead into a smaller ball, press flat on the original color just now, and place it on the ears. Dip a little water and use a toothpick to press the decorated ear into the stuffed dough. By the way, use the original color dough to knead into a ball of suitable size and flatten it to make a bear nose. Knead the chocolate-colored dough into a small ball to make the eyes. The decoration on the nose is also the chocolate dough. Dip one tip of the nose in water and stick it on.

21. Simple cute bear steamed buns are made. Fill the steamer with enough water and then cook until the heat stops. Put the steamer paper on the steamer and stack the steamed buns. Separate each steamed bun directly and keep a sufficient distance. . Place it in a steamer covered with oiled paper pad or steamer cloth for about 15 minutes. Because the dough is small, the second fermentation does not take too long. Cover the steamer lid and wait for the steamed bun to be slightly larger than it was before fermentation. If you press it lightly with your fingers, it feels very elastic, and you can start steaming.

22. Start steaming with cold water and high heat. After the water is boiled, keep it on a medium heat and steam for 15 minutes, then simmer for 3 to 5 minutes before uncovering. As shown in the picture, the steamed buns are white and smooth, and the body is plump.

23. This piglet steamed bun is made of extra dough, and this one is even more enjoyable! Especially after they are steamed, they are all chubby. Of course, you can also try to make various other styles of steamed buns.

Tips:

After reading so many steps, do you feel dizzy? In fact, I am also dizzy. In order to make this recipe, I haven't eaten dinner yet!
1. In particular, is the noodle-kneading place big before it is done? The whole process is actually not difficult to do. Knead with the back of the palm and keep the strength evenly. Remember to be patient and knead with skill. Don't poke or pinch with your fingers. It will be very tiring. Without opening, the stomata will be difficult to discharge.
2. Remember not to use hot boiling water to steam this kind of steamed buns. The hot boiled water steams the old noodles to make the dough that is made with alkaline water. This recipe uses yeast powder to ferment directly, without alkaline water or boiling water for steaming
3. The fermented dough should be prepared according to the amount of the recipe when adding raw flour to knead. Do not put too much flour, it will cause the steamed buns to become hard and dead.
4. Pay attention to the materials marked with the reference amount in the recipe. You can appropriately increase or decrease according to your dough operation within this range. Don't do it blindly. You must learn to observe every small detail, practice repeatedly, and do more. In summary, you can find a prescription that suits you.