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 out thin. Use scissors to cut out two small ellipses, and then use a thick straw to press out two small round holes toward one end. (Don’t throw away the pressed small discs)
11. Apply some water to the two ends of the bun as shown in the picture to make panda eyes, and then glue the pressed small discs on the middle and lower ends to make the mouth. As shown
12. Then use a piping mouth or round props to press out two thicker small round pieces, which can be used to make panda ears.
13. Remove a little edge of the small disc, apply some water and stick it on both ends of the head to make the panda ears.
14. Put all the shaped panda embryos into a steamer that has been rubbed with oil, cover and ferment to twice their original size (the second fermentation must be in place)
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. The finished product is out of the pot. A cute little national treasure.
17. Served with milk, eggs, and fruits, served as a breakfast bar to please the children.
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.
