Whole Wheat Bunny Buns
1.
Prepare ingredients: whole wheat self-rising powder, southern steamed buns self-rising powder, fresh milk, a little cocoa powder; milk can be replaced with room temperature water;
2.
200g whole wheat self-rising powder into a large bowl;
3.
Pour 145 grams of milk into the flour. If you are not familiar with the water absorption of flour, you can add the milk one by one; first use chopsticks to stir into a flocculent;
4.
Then knead it into a dough without dry powder, and put aside the fresh-keeping bag for later use;
5.
Put 20 grams of original steamed bun spontaneous flour and 15 grams of milk into a bowl;
6.
Use chopsticks to stir it into a flocculent shape, and then knead it into a dough without dry powder. Put aside in a fresh-keeping bag for use;
7.
Put the whole-wheat dough on the chopping board and press and knead to form a smooth, delicate and elastic dough. This process takes about 8 minutes, depending on the kneading strength;
8.
Divide the dough into 6 small pieces of 50 grams to make rabbit heads, and use the remaining dough to make rabbit ears;
9.
Hold the small dough that is not in operation temporarily with a kneading bowl to prevent evaporation; rearrange the small dough;
10.
Knead it into a round ball with a smooth surface; the closing at the bottom must be as small as possible;
11.
Round 6 pieces of 50 grams of dough in turn and place them in a steaming pan with a steaming mat, leaving a distance for expansion; Cover the dough completely with a fresh-keeping bag to prevent the moisture from evaporating and the skin from drying out;
12.
Divide the remaining dough into 12 small doughs of 3 grams each, which are used to make bunny ears;
13.
Use a kneading bowl to hold the small dough that is not in operation, so that the water can evaporate; press and round the small dough with your fingertips, and then knead it into a hammer shape with a thick end and a thin end, about 3-4 cm in length;
14.
Spread a little bit of cold water on the thin root of the ear and press it under the head of the ball; if you don’t wipe it with water or just put it underneath, it will not stick when steaming and will "divide" after steaming; still cover with plastic wrap ；
15.
Knead the white dough smoothly and take 6 small noodle balls the size of raw soybeans to make the nose of a rabbit;
16.
Spread a little cold water on the corresponding position on the face, stick the small round dough ball on it, and gently press it down with your fingers;
17.
Put a little cocoa powder and a few drops of water in the remaining dough;
18.
Press and knead it into a smooth and soft cocoa dough;
19.
Take a part of the cocoa dough and knead it into skewers. Cut out 12 small pieces, each about 3 mm long;
20.
Knead the small noodles in the palm of your hand to form a ball the size of raw mung beans;
21.
Put a little bit of cold water on the eyes near the nose of the rabbit's face, and stick the cocoa ball on it; the eyes should not be too far away from the nose, otherwise there will be no cute appearance; the eyes are not limited to spherical shapes, but can be made according to preferences Other shapes; continue to knead the cocoa dough into thin strips, cut the part from it and knead it into a ball smaller than the "eye", and apply water to stick it on the nose; small mouth can be pasted with smaller cocoa noodles; if this step is troublesome Omit, after the steamed buns are steamed and allowed to cool down, they can be painted with black Qiao melt liquid;
22.
Put the raw steamed buns in a steamer or steamer to keep the temperature between 35-40 degrees and a humidity of 70-80; you can first heat the steamer or steamer for 2 minutes to fill the steamer with moist gas; The raw body is fermented for 20-30 minutes, it can be steamed when it is 1.5 times the original size, and it can be steamed for 18-22 minutes. Do not open the lid or open the steamer door in the middle;
23.
Simmered for 5 minutes out of the steamer or steamer, the steamed buns are obviously larger and the surface is flat; the color of the whole-wheat steamed buns is earthy yellow, which is closer to the color of wild rabbits; eat hot or cold.
Tips:
1. Steamed bun spontaneous flour does not require basic fermentation, it is divided and shaped directly after being fully kneaded and smooth;
2. The whole process must be buckled with a fresh-keeping bag or container to prevent evaporation;
3. If you want the steamed bun to have a smooth and delicate surface and a soft inside, you must fully press and knead to make the dough smooth, delicate and elastic; if the dough is too dry and kneading hard, you can add milk or water appropriately; but you want a more three-dimensional shape and no deformation It should not collapse, the amount of liquid should not be too much, and the dough should not be too soft; the whole-wheat spontaneous flour is particularly draught, and the thinness of milk is not the same. You can add milk in an appropriate amount according to the state of the dough when kneading the dough;
4. Formula with ordinary all-purpose flour: 200g all-purpose flour, 2g dry yeast, 8g sugar, 120-130g milk.
