Travel Frog Buns

Travel Frog Buns

1. Mix all ingredients 1 into a dough and knead smoothly. Weigh out 130 grams of dough, add spinach powder, and knead it smoothly. Weigh out 15 grams of dough, add pumpkin powder, and knead smoothly. Weigh two small pieces of dough, add black charcoal powder and red yeast rice powder, and knead smoothly. ~As shown in the picture, pumpkin powder, too much kneading

2. The head and the body of the frog are 35 grams. The body is 50 grams. The hands are 2 grams. The feet are 3 grams. Pressure. Make it as high as possible, because it will become short and fatter after fermentation.

3. Round 35 grams of spinach dough, and then use your fingers to squeeze one-third of the place (as shown in the picture). The fondant tool is used to press out the round end, and then use your fingers to press out the eye sockets.

4. Take about 3 grams of white dough and round it, roll it into an oval shape, and cut one third of it for the chin. Use the rest as a belly, soak it in water and stick it on the head and body.

5. Next are the hands and feet, and the hands are 2 grams of dough, and rub the long strips. Feet are 3 grams of dough, rub one round and pointy.

6. Roll out the spinach dough, and press the dumpling into a round shape. Rub another small circle and press in the middle to form a small nest. Knead the white dough and the yellow dough into strips, cross and knead them together, soak in water and surround the small spinach circle. Rub the red dough into three small circles and stick them to the joints. Dip it in water and stick it in the middle of the round dough. ～～A small treatment is done here. The spinach round slices are pressed freely with your fingers to form an uneven state, which will be more natural after being steamed. In addition, on the edge of the hat, cut everything at will to form an incision. Look at the picture and you will understand.

7. 1 gram of white dough, knead round, press flat, and cut in half. Stick to the top of the foot with water.

8. Knead the black dough into slender strips, and then cut them into 16 small pieces on average, and stick 4 small pieces together to form a group. Assemble on the hands and feet respectively.

9. Roll the white dough flat. Cut a rectangle and cross the crimping lines. Roll out the red dough, use a straw to press out the small circle, press it in the middle, and stick it on the letter with water. Then paste the letter on the belly.

10. Put your hands on your body with water.

11. 1 gram of black dough is rounded, flattened, and cut in half. Rub two thin lines as eyelashes and stick them to the eye sockets.

12. Put the finished eyes on the eye sockets. After everything is done, the weather is too cold. Leave the oven to ferment for half an hour and set the oven to 30 degrees. Steam in boiling water for ten minutes, then uncover after one minute.

13. If you have leftover dough from the frog bun lotus leaf, four-leaf clover, and small snail, you can pinch it at will.

14. One from the side of the frog

15. One more piece

16. detail

17. Separately pack

18. back

19. Single shot

20. Frog Mantou

21. frog