1. Use a juicer to squeeze the carrots into juice and take 100 grams.
2. Mix with flour, corn oil, sugar, and yeast powder to form a uniform and smooth dough, waking up for 5 minutes.
3. The awake dough is kneaded and divided into 10 small doses.
4. Divide the small dose into 2 parts.
5. Knead into a spun shape with pointed ends.
6. Take one of them and cut it in the middle without cutting it off, then round the pointed part.
7. Pinch the two pieces of dough together at the corners of the mouth. as the picture shows.
8. Use a scraper to press out the lines. The green body is ready. (You can also make your mouth wider during plastic surgery, I made it smaller, and my mouth closed after steaming)
9. Prepare them one by one and ferment them on the bamboo curtain to double the size.
10. In a hot pot on cold water, steam on medium heat for about 15 minutes after SAIC. (After steaming, in order to avoid thermal expansion and contraction, after turning off the heat, first open a small slit on the pot cover, wait 5 minutes, and then fully open it and let it cool.)
11. Spinach dough can be mixed and shaped as described above. I usually use the one-time fermentation method for steamed buns, which saves time and effort.
12. Spinach dough can be mixed and shaped as described above.
13. Spinach dough can be mixed and shaped as described above.
14. The red surface mass can be reshaped by the above-mentioned method and surface.
15. The red surface mass can be reshaped by the above-mentioned method and surface.
16. Finished picture
17. Finished picture
18. Finished picture
19. Finished picture
20. Finished picture
21. Finished picture
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