Xiaofu Pig Chinese Knot Mantou
1.
Put all-purpose flour, powdered sugar and corn oil in a large bowl.
2.
Add yeast powder to clean water and mix well.
3.
Then pour the mixed liquid into the powder.
4.
Stir with chopsticks until cotton-like.
5.
Knead into a smooth dough with your hands.
6.
The kneaded dough can be cut without holes.
7.
Reserve 12 grams of the kneaded dough for use. Divide the rest into four portions. Add color tones respectively. Add a little pink color to 66 grams of dough, add red color to 25 grams of dough, add yellow color to 10 grams of dough, and add bamboo charcoal to 1 gram of dough. Knead the powder well.
8.
Reserve 1 to 2 grams of light pink dough for ears, and divide the rest into two parts, and arrange them into a drop shape as shown in the picture to make the piglet body.
9.
Take 12 grams of red dough, knead it evenly and vent it into a round shape, roll it out into a round slice with two pieces in the middle.
10.
Brush the lower part of the piglet body with a little water, cover the lower part of the body with the red face sheet, cut off the excess face sheet, and shape and fit.
11.
Take 5 grams of yellow dough, knead it to exhaust air, roll it into thin slices, and cut into long strips.
12.
Brush the lower part of the piglet body with a little water, cover the lower part of the body with the red face sheet, cut off the excess face sheet, and shape and fit.
13.
Take a piece of red dough the size of a soy bean, knead it evenly, knead it into an oval shape, press it slightly to make a pig’s nose, and fit it to the main body. Remember to tie the two nostrils with a thin bamboo stick. Take a small bit of white dough and a small bit of black dough, round and flatten it to make the eyes of the piglet, and brush it on with water. (I made different eyes for the two little pigs, so you can play as you like)
14.
Take a light pink dough the size of peanuts, knead it into an olive shape and press it flat. Take a red bean-sized dough and knead it into an oval shape, press it flat, and stick it together.
15.
After fitting, everything is two, the edges are slightly flattened, and the two sides are kneaded toward the middle for shaping.
16.
Fit the made ears to the main body of the piglet.
17.
Then make the Chinese knot, take 4 grams of dough, knead it, roll it into a round, roll it into thin slices, cut into strips less than 1 cm wide, then use a spatula to press a mark in the middle of the dough, then cut into squares, brush with water as shown in the figure On splicing.
18.
Take 4 grams of red dough and knead it evenly, and roll it into a semi-elliptical shape. Use a spatula to cut into thin strips. Leave 0.8 cm at the top not to be cut.
19.
Roll it up as shown in the figure, take a small amount of red dough and roll it out and cut it into a strip of about 0.8 cm, and fit it to the top tassel joint.
20.
Take 3 grams of yellow dough to make other decorations for the Chinese knot, roll a part into thin strips, and leave a little bit to make the connection between the Chinese knot and the piglet.
21.
Brush with water in sequence as shown in the picture. Finally, take a little yellow dough and roll it out. Cut two square slices and attach them to the lower part of the pig for writing. If there is extra small dough, you can do other shapes at will, such as making 2 small ingots and so on.
22.
When the shaped piglet steamed bun is about 1.5 years old, put it in a cold water pot, boil the water and continue to steam for 10 minutes, and simmer for 5 minutes before being out of the pot.
23.
After being out of the pan, let it cool slightly, and write the word "Fu" with a black pigment pen!
24.
Finished picture.
25.
Finished picture.
26.
Finished picture.
Tips:
1. If you want a perfect finished dough, the dough must be kneaded in place, exhaust and fermentation are also in place, the dough after fermentation will rebound slowly after light pressing.
2. Remember to brush or dip some water before bonding, but not too much.
3. Don't leave the pan immediately after steaming, and then leave the pan after a few minutes to avoid shrinking the wrinkles.
4. If there is extra small dough, you can play the whole shape at will.
