#the 4th Baking Contest and is Love to Eat Festival#crab Bean Paste Buns
1.
Put all ingredients except butter in the bread machine, put the liquid underneath, dig a hole in the high-gluten flour, put in the yeast, start the kneading program, 20 minutes, (beat one egg, take 25 grams)
2.
Add butter and start the kneading program for 20 minutes
3.
After kneading, take a piece to pull out the film
4.
Take a small ball, add a drop of pink pigment,
5.
Knead
6.
The pink dough is wrapped in plastic wrap, and the fermentation process is started for 30 minutes. After 30 minutes, use chopsticks to insert a hole, and it will be ready without shrinking.
7.
Take out the exhaust and round
8.
Divide equally into 6 pieces with a cutter, use one for crab legs, and the other 5 for body, a total of five crabs, cover with plastic wrap, and let stand for 15 minutes
9.
Take a ball and roll it into a long piece with a rolling pin
10.
Take small dough and roll into long strips to make crab legs
11.
Place it as shown and put 10g red bean paste on top
12.
Then fold the front one and press a little under the body to prevent it from lifting up after baking!
13.
Scissors cut out big feet, glued eyes on the head,
14.
Do everything and put it in the baking tray
15.
Roll the red dough into thin slices and press out the shape with a circular mold
16.
Chop it with chopsticks and the bow tie is ready
17.
Glue it to the crab head, make all of it, carry out a second fermentation, about 20 minutes, make it significantly larger, preheat the oven
18.
Put it in the middle of the oven, fire up and down 180 degrees for 18 minutes, cover with tin foil,
19.
Take out and dot your eyes with melted chocolate
20.
Decorate the bottom of the sea, and the biscuits sprinkled underneath will make it feel like the bottom of the sea!
21.
A crab has eight claws,
22.
The two pointed ends are so big;
23.
Moving the clamp has strength,
24.
Raise your legs, so proud...
25.
Cute
Tips:
Each oven is different, and the temperature is set by your own oven
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