Variety of Pasta: Two-color Piglet Bun
1.
Put water, yeast, and sugar in the basin, stir well with chopsticks, and pour beet powder and flour.
2.
Stir the noodles with chopsticks.
3.
Make a smooth dough with your hands, cover and ferment.
4.
The same procedure and a piece of white dough, cover and ferment.
5.
Once a shot is twice as big, it will be fermented by poking the hand-soaked powder without collapsing or shrinking.
6.
Fermented dough.
7.
Put on the kneading mat or chopping board and start pounding with your fists, knead and fold with your palm heel, and repeat this action to exhaust the dough until the dough is smooth (sprinkle a little dry powder in batches to prevent sticking).
8.
Rub into long strips, divide the doses, and knead smoothly (I do not weigh the doses at random, and the size is a bit uneven).
9.
Take a noodle and roll it out, and use a small flower mouth to press out a round shape as a pig's nose.
10.
Remove the white face sheet in the same way.
11.
Use chopsticks to wipe water on the back of the small round noodles, and stick the pig's heads one by one to the proper positions as noses.
12.
The remaining noodles are sliced into pig ears (you can make them freely, the finished product will not be ugly), and the back of the noodles are wiped with chopsticks to stick the pig's heads as ears one by one.
13.
Poke your nostrils with a baking needle or toothpick (you can poke a little deeper and make it firmer).
14.
Dip black sesame seeds on your eyes with a baking pin or toothpick (it will stick with water).
15.
Cute two-color piglet!
16.
Do all the piglets one by one, a large group of piglets!
17.
The remaining powder is rounded in red, rolled out in white, and the red dough is wrapped in the white dough, the smooth side is facing up, and the cross is made with a knife to make a two-color flowering steamed bun.
18.
Add warm water to the steamer, put the finished piglet on the lower steaming rack covered with corn husks (or use cotton cloth, oiled paper, etc.) on the bottom steaming rack, and moisten the skin with your hands.
19.
Put the prepared piglet on the upper layer, moisturize the skin, and cover. Turn the high heat to medium heat for 13 minutes and turn off the heat (because it takes a long time to set the nose, eyes and ears, and the dough has been woken up in place, so just turn on the fire and steam).
20.
Simmer for five minutes, open the lid and take it out. The color fades. Natural pigments will fade when exposed to high temperatures, which is normal.
21.
Lower level.
22.
Family portrait.
23.
Cute!
24.
Finished product.
25.
Finished product.
26.
Finished product.
27.
Internal organization chart.
Tips:
1. The ratio of steamed bread dough is generally about 100 for flour: 50 for water: 1 for yeast, soft or hard, and various factors such as the amount of yeast and room temperature determine the length of fermentation time.
2. When putting the green body into the pot, put the finished top layer first, and then put the bottom layer finished, so that the proofing state is not very different.
3. If there is no beet powder, you can replace it with other natural pigments or leave it alone.
4. The dough wakes up in summer and can reduce water. If you wake up hard in winter, you can add some water, and the soft point is almost the same (the water absorption rate of flour is different and you can set aside some water).
5. Active yeast can reduce the amount of yeast in summer, and increase the amount of yeast appropriately in winter.
6. Regardless of the season, regardless of the first or second serve, remember to use the dough condition flexibly, not the time. Other people's time can be referred to but not copied. Dough fermentation and the amount of yeast, yeast activity, water temperature, room temperature, whether to put sugar and other factors determine the length of the fermentation time, so we must learn to see the state of the dough to judge whether the fermentation is successful and whether the proofing is in place.
