Snowman Garland Buns
1.
Large group photo of ingredients: 200g steamed bun self-raising flour, if not available, 200g all-purpose flour and 2g dry yeast can be used instead; 110g cold water at room temperature, which is 55% of the amount of flour; appropriate amount of various natural pigments, not limited to these pigments, in actual use Not all used;
2.
Pour the flour and water into a large basin, and use chopsticks to stir it into a floc;
3.
Knead the dough without dry powder by hand;
4.
Put the dough on the chopping board, press and knead, and knead the dough with a little force to make it smooth and delicate like a watery muscle. This process takes about 3-5 minutes according to the strength of the individual;
5.
Divide 8 small doughs from the large dough, each 20 grams, round them separately, and place them on the steaming mat; 7 are arranged in a flower ring, separated by a thumb-thick space; the other is going to be a separate small snow People; the dough must be covered with a fresh-keeping bag and stored in the refrigerator during the whole process; the dough that is not used temporarily can also be wrapped tightly and stored in the refrigerator, and taken as needed to inhibit the fermentation speed of the yeast;
6.
Take 56 grams of dough from the remaining large dough, add appropriate amount of pumpkin powder and a few drops of water, and knead it into a "smooth muscle" yellow dough;
7.
Rub the dough into long strips and divide them into 8 portions, of which 7 equal portions weigh about 7 grams each; leave the slightly larger yellow dough for another use;
8.
Round each small yellow dough into an oval shape and place it between the two white doughs;
9.
Take 8 grams of white dough, put an appropriate amount of red beetroot powder and a little red yeast powder, and knead it into a red dough; flatten the red dough and the remaining yellow dough separately, and roll them into an isosceles trapezoid, these two dough pieces Used to make a snowman's hat;
10.
Wrap the dough piece around the snowman's head, cut off the excess dough piece, and then pinch it into a pointed hat shape;
11.
Add a little red dough to the yellow dough and knead it into a patterned bare flour dough. Divide into 7 equal parts and round them. This is the small bell on the neck; the remaining dough can be the size of mung beans and rolled into small cones to make a snowman. nose;
12.
Take a small piece of white dough, add appropriate amount of spinach powder and a few drops of water to knead into a smooth dough, knead and cut into 1 cm small pieces, and cut out the scarf spikelets with scissors at one end;
13.
Put small bells and small noses respectively; surround the green scarf tightly along the bottom of the face, and then put the scarf fringe; the white dough around the brim of the head, and a little water on the bottom to stick it on the forehead; rub the tip of the hat. Little white ball
14.
Use small scissors to cut the brim of the white hat into a fluffy shape, and cut out the little ball on the hat into a fluffy shape;
15.
Take a small piece of white dough about 5 grams and knead it with appropriate amount of bamboo charcoal powder to form a smooth dough, rub the strips and cut into small pieces, each a little smaller than the dried mung beans, and round them to make the eyes of the snowman, and the remaining black noodles Rub it and cut it off to make a snowman's mouth;
16.
Spread a little cold water on the corresponding position on the face, and stick the eyes and mouth on it; the remaining white dough is divided into 2 equal parts to make two little snowmen; the excess colored dough is made into hats, scarves, noses, etc.; finally left Just rub the strips and plate them into a lollipop bun; because the entire operation process is relatively long, it gives the dough sufficient fermentation time, so there is no need for additional fermentation;
17.
Put it directly into the steamer, steam for 18 minutes at 100 degrees, and simmer for 5 minutes.
Tips:
1. The cling film is too thin to stick to the dough, it will bring up the dough when it is uncovered and damage the smoothness and integrity of the dough; you can cut the fresh-keeping bag and use it as a fresh-keeping film; cover the fresh-keeping (film) bag all the way, and Keep it in the refrigerator appropriately to inhibit the fermentation of yeast; if it is kept at room temperature, then the subsequent fermentation time should not be increased;
2. The color dough does not need to be kneaded in advance. Knead it smoothly after adding coloring; knead the color dough in advance, and you have to knead it again when you use it, which is not easy;
3. Modeling steamed buns does not require too much water. Adjust the amount of water according to the water absorption of the flour, generally 55% of the amount of flour is sufficient; the dough does not need to be doubled as large as the traditional secondary fermentation, and can rise to 1.5 It will be steamed when the size is doubled, the shape will not be deformed, and the steamed buns will be soft and dense.
