1. Prepare the flour.
2. Add sugar to the flour, soak the baking powder in warm water, and knead the noodles with warm water.
3. The live noodles are fermented in a warm place to double their size.
4. Knead the fermented dough evenly. Take 540 grams of dough and knead it into a strip. Press both ends to flatten it.
5. Cut the flattened end with a knife for 5 cuts.
6. Cut each portion twice and pinch each 3 pieces.
7. Fold the other end in half, and use a small comb to make a pattern on it.
8. Take 35 grams of dough and knead it into a round shape and press it into flat pieces. Cut 8 knives on one side.
9. Cut each strip by another 2 knives, and pinch every 3 strips.
10. Take a small dough weighing 15 grams to make a long cone, and cut the tip with scissors to make a nose. The top of the noodles cut by the nose is cut out with scissors, and the nostrils are tied with a bamboo stick.
11. Take two small pieces of 5 grams of dough, knead and flatten them, and press the black beans with water to make the eyes.
12. Make the tiger's ears again.
13. Round the dough with 85 grams of dough, and use a small comb to press the mouth shape inward in the middle.
14. Put the finished nose, eyes, and ears on the tiger's head. Use toothpicks to fit the big teeth of the little tigers on the corners of the two mouths, and then insert the seeds.
15. Take 10 grams of dough, knead it into a strip, knead it into a triangular strip, and cut the top edge with scissors.
16. Take 55 grams of dough and knead it into a strip, press both ends slightly, and cut 3 knives to cut out the back toes.
17. Install all the finished parts on the tiger. The green body is covered and proofed for 20 minutes, and the surface is brushed with a layer of egg yolk liquid. Steam in the steamer for 20 minutes.
18. Take out the steamed tiger cubs and bake them in the oven at 185 degrees for 10 minutes until the surface is colored.
Tips:1. The noodles must be harder. The steamed product is beautiful.
2. The temperature of the oven is for reference only and is subject to your own oven.
3. A second proofing must be in place to steam the noisy steamed buns.
