Guoguo Mommy 💋panda Milk Yellow👍
by Guo Bao'er's mother
Favorite
Difficulty
Easy
Time
2h
Serving
2
Prepare ingredients:
White dough: 300g flour, 3g yeast, 20g fine sugar, 15g corn starch, 20g corn oil, 160g milk
Black dough: 50g flour, 0.5g yeast, 30g milk, 10-15g black sesame walnut paste
Filling: either custard filling or red bean paste filling can be made. Steps:
1⃣️, Kneading: Pour more than half of the milk, yeast, sugar, and corn oil into the container and mix evenly. Pour cornstarch and flour, and mix until cotton-like without too much dry flour. If there is more dry flour, you can slowly add the remaining milk Add, if there is little or no dry flour, you don’t need to add it. Knead into a smooth, non-sticky dough covered with plastic wrap and ferment to double its size. The black dough is made in the same way.
2⃣️After kneading the fermented black dough, flatten out about 0.5cm. Use three different round containers of large, medium and small to make ears (largest) and eyes (medium), and use the smallest circle on the serious side. Press out the blank, and pinch the excess parts together to make a nose. (This recipe made a total of 12 pairs, and the black dough is left, and the container uses the Wheertong decorating mouth.) After all is completed, cover with plastic wrap and set aside
3⃣️The white dough is vented and divided into 12 doses. After being flattened, wrap the filling (custard, bean paste) into a round, pinch the mouth down, and place it on the cloth. Then assemble the ears, eyes, and nose on the white dough, and the glued parts will stick together firmly with water. It is recommended that the ears should be separated more and the exposed part should be more exposed, otherwise the ears will be invisible after being steamed.
4⃣️The cooked noodles are put in a steamer for 20 minutes, cool water"
White dough: 300g flour, 3g yeast, 20g fine sugar, 15g corn starch, 20g corn oil, 160g milk
Black dough: 50g flour, 0.5g yeast, 30g milk, 10-15g black sesame walnut paste
Filling: either custard filling or red bean paste filling can be made. Steps:
1⃣️, Kneading: Pour more than half of the milk, yeast, sugar, and corn oil into the container and mix evenly. Pour cornstarch and flour, and mix until cotton-like without too much dry flour. If there is more dry flour, you can slowly add the remaining milk Add, if there is little or no dry flour, you don’t need to add it. Knead into a smooth, non-sticky dough covered with plastic wrap and ferment to double its size. The black dough is made in the same way.
2⃣️After kneading the fermented black dough, flatten out about 0.5cm. Use three different round containers of large, medium and small to make ears (largest) and eyes (medium), and use the smallest circle on the serious side. Press out the blank, and pinch the excess parts together to make a nose. (This recipe made a total of 12 pairs, and the black dough is left, and the container uses the Wheertong decorating mouth.) After all is completed, cover with plastic wrap and set aside
3⃣️The white dough is vented and divided into 12 doses. After being flattened, wrap the filling (custard, bean paste) into a round, pinch the mouth down, and place it on the cloth. Then assemble the ears, eyes, and nose on the white dough, and the glued parts will stick together firmly with water. It is recommended that the ears should be separated more and the exposed part should be more exposed, otherwise the ears will be invisible after being steamed.
4⃣️The cooked noodles are put in a steamer for 20 minutes, cool water"
