Pictograph Bean Paste and Mushroom Bun
1.
Yeast and sugar are dissolved in warm water, flour and milk powder are poured into the bowl
2.
Pour the yeast water into the flour, mix it with chopsticks to form a flocculent, and then knead it into a smooth dough. Cover with plastic wrap or lid, and let the dough rise twice as large at room temperature. If the room temperature is too low, you can put it in the oven or microwave and use the fermentation gear to ferment
3.
Take out the fermented dough, knead it vigorously on the chopping board, knead out all the air in the dough, and knead it again into a smooth dough. Then knead into long strips, cut out 32 grams of small dough for use, cut out the remaining 8 equal parts of small dough, knead round and cover with plastic wrap
4.
Roll out 8 equal parts of small dough in turn into a round dough, thick in the middle and thin around the edges, put on a round filling, and put 15-20 grams of filling in it.
5.
Close the mouth with a tiger's mouth, with the mouth facing down, and put it in the steamer
6.
Cocoa powder is boiled with a little water to make it thick
7.
Dip cocoa liquor with your fingers and wipe it on a smooth surface
8.
Roll 32 grams of small dough into thin strips, cut into 8 portions, and shape into a pointed "mushroom handle"
9.
Put it on the steamer and let it stand in a warm place for 15-20 minutes. Only when the embryo is about 1.5 times larger can it be steamed. Steam in a pot on cold water, turn the water to a boil and steam for 10 minutes, turn off the heat when time is up, continue to simmer for 3-5 minutes before opening the lid
10.
Use chopsticks to poke a small hole at the bottom of the steamed bun
11.
Insert the "mushroom handle" into a realistic mushroom
