Puppy Wang Wang (wang Wang) Steamed Buns --- (prosperous)

Puppy Wang Wang (wang Wang) Steamed Buns --- (prosperous)

1. Prepare the materials used.

2. First dissolve the yeast with a small amount of warm water, then put the other dough materials into the mixing bucket, stir with chopsticks, slowly add the remaining warm water, while constantly stirring it into a flocculent shape.

3. Put the dough into the CM-1500 chef machine and knead it into a smoother dough with 2-3 gears.

4. Divide the kneaded dough into three 50g doughs, add the powder in the auxiliary materials, and knead them evenly after dipping in a suitable amount of water.

5. Put 4 pieces of dough in a baking tray, set a CF-6000 fermentation box with a temperature of 32 degrees and a humidity of 80%, put in warm water for humidification, and carry out basic fermentation to about twice the size, and the surface is honeycomb-shaped.

6. Sprinkle dry powder on the countertop, knead the dough continuously after taking out the air, knead and knead it in half, until the dough becomes smooth and there are no big pores on the cut surface. Divide the dough into 10 portions and cover.

7. Knead the other 3 colored doughs as well.

8. Take 1 portion of the original dough, knead it and flatten it, wrap it in red bean paste, turn the end down, and then slightly flatten the middle and upper part into a head shape. In addition, take about 10 grams of colored dough, use 8 grams to make 2 ears of the puppy, apply some water to the sides, and then make the eyes and nose.

9. Make other doughs according to the style you like. Put the dough in the steamer.

10. Put cold water in the pot, put on the steamer, let it rise for about 10 minutes and then turn on the fire. After the water is boiled, continue to steam for about 15 minutes.

11. After turning off the heat, turn on the steamer every 5 minutes. Sweet and lovely puppy buns are out!

Tips:

1. Due to the different water absorption of flour, do not add the liquid all at once, but adjust appropriately according to the state of the dough.
2. The dough materials include sugar and milk powder, which can add the flavor of steamed buns, and the milk flavor is more full, or you don't need to add it.
3. The fermented dough should be fully kneaded and exhausted, without large pores in the middle. The surface of the steamed bun will be smoother.
4. The ingredients in the formula can make about 10 steamed buns, which are made in large quantities during the step, and the black dough made of bamboo charcoal is also made. The shape of the dog is very cute. But during the making process, the dough must be covered to prevent it from drying out.
5. Don't open the lid of the pot immediately after steaming, otherwise it will easily cause the surface to collapse.