1. Combine the yeast and warm water.
2. Put the flour in a basin and knead it into a smooth dough with yeast water.
3. Divide the kneaded dough into 100 grams, then cover it and let it stand for half an hour.
4. Add 1 teaspoon of bamboo charcoal powder to the reserved 100 grams of dough and knead it into a black dough. Proof for half an hour. (If there is no bamboo charcoal powder, you can use the same amount of cocoa powder instead)
5. Prepare 400 grams of red bean paste. The amount is arbitrary.
6. Knead the proofed dough flat and vent it, and divide it into equal parts. Any size
7. Take a small dose and roll it out into a thick disc.
8. Pack an appropriate amount of bean paste.
9. Squeeze the mouth tightly and rub it round, the mouth facing down.
10. Take out the black dough and roll it into thick slices.
11. Use round props or decorating nozzles to press out two small thick discs.
12. Remove a little edge of the small disc, apply some water and stick it on both ends of the top to make bear ears.
13. Then use a smaller prop or use a thick straw to press out a small round piece, as shown in the picture, glue it to the middle and lower end of the bun to make a bear nose.
14. Put all the shaped bear raw noodles into the oiled steamer, cover tightly for the second fermentation to double the original size.
15. Put water in the upper pot and bring to a boil, put in the fermented raw buns and cover tightly. Steam over high heat for about 15 minutes to turn off the heat. Do not open the lid and simmer for 5 minutes before opening.
16. Finished product. After it cools down, draw the bear's mouth with melted chocolate and it's OK.
17. For breakfast, great.
Tips:After kneading the dough, let it wake up for half an hour. The key is that the second fermentation must be twice as large, otherwise it will affect the taste.
The mouth of a bear can also be drawn by cutting seaweed into a mouth, or using cocoa powder to dilute it.
