Tigers and Tigers Give Birth to The Little Tiger Bun
1.
Fresh Yeast
2.
Soak in water for 3 minutes and stir well
3.
Put the flour into the mixing bucket of the chef's machine, add the yeast water, and add the sugar
4.
Add water and stir with chopsticks to form a long-winded noodle
5.
Knead the dough with a chef machine for 10 minutes until the dough is even and smooth
6.
The stirred dough is rounded and placed in a container
7.
Cover and proof until the dough is twice as large as the original volume
8.
Knead the fermented dough until fully exhausted
9.
Divide the dough as needed and weigh them: 540 grams, 85 grams, 55 grams, 35 grams, 15 grams, 10 grams, 4 grams, 2
10.
Take a piece of dough weighing 540 grams as the tiger's body, roll it round and knead it into a strip, press the two ends flat
11.
Cut 5 knives with a knife on one end.
12.
Cut two cuts for each portion, pinch each 3 pieces
13.
14.
Then the three are pinched together to become the front paws of the little tiger
15.
Fold the other end in half, and use a small comb to press out the pattern. The total length of the tiger should not exceed 30cm.
16.
Take another piece of 35 grams of dough and knead it into a round shape and press it into flat pieces. Cut 8 knives on one side.
17.
Cut 2 knives for each, and pinch each 3 to become the mane of the tiger’s neck
18.
Brush the bottom of the neck bristle piece with a little water and install it to the front of the body
19.
Round 55 grams of dough and knead into strips, press both ends slightly, cut 3 knives and cut out the back toes
20.
Then bend the hind legs into a U-shaped surface and apply a layer of water to the bottom of the tiger's tail
21.
Take a small piece of 10 grams of dough, knead it into a long strip, knead it into a triangular strip, and cut the top edge with scissors
22.
Brush the bottom of the finished triangle with clean water, install it on the back of the little tiger, and bend the tail upward to make a tail
23.
Take a piece of dough weighing 85 grams and round it. Use a small comb to press the mouth shape inward. Take a piece of dough weighing 15 grams to make a long cone. Cut it out with scissors at the tip to make a nose.
24.
Divide the rest of the dough into two parts, knead and flatten one part, cut it in the middle, and bend inward from the bottom.
25.
The top of the noodles cut by the nose is cut out with scissors, and the bottom is brushed with water and installed on the nose of the little tiger, and the nostrils are tied with a bamboo stick. Little tiger's ears. Install the bottom with water on the tiger's head
26.
Take two small pieces of 4g dough, knead and flatten them, brush them and install them on the eye area, press the black beans with water to make the eyes, rub 2 small spindles with a thin tip in the middle, and use a bamboo stick to assist in the installation. The two corners of the mouth are used as the big teeth of the little tiger, and sunflower seeds are inserted. Use a small comb to press out the pattern on the face of the little tiger. Brush the bottom of the finished tiger's head with water, and install it on the mane on the front of the body and the neck.
27.
The finished green tiger is covered and proofed for 20 minutes, and the surface is brushed with a layer of liquid egg yolk
28.
Put it in the steamer and steam for 20 minutes
29.
Take out the steamed tiger cub, put it in the preheated oven 180, and bake it for 10 minutes until the surface is colored.
30.
Tigers give birth to power
31.
Cypress, the war horse, the culinary skills are flying
Tips:
Xiaoyingzi's words:
1. The moisture of the noodles for making huamo is harder than ordinary steamed buns, which makes it easier to shape. The better the dough is kneaded, the smoother the surface of the steamed product.
2. The final roasting can make the little tiger's skin golden and taste better.
3. The little tiger can not be too long, the eye area is reduced by one gram than the formula, and the eyes made by 5 grams are too large and not coordinated.
4. I think you can put a little more sugar, it will taste better if it is a little sweeter.
