1. Prepare the ingredients first. The red bean paste is made by yourself. It is not fried separately with oil. After cooking, it is directly added with sugar and crushed and mixed well. Since it is a golden rat, yellow pumpkin powder and pure fruit and vegetable powder are used. . Without fruit and vegetable powder, the effect of pumpkin puree is the same.
2. Add appropriate amount of warm water to dissolve the yeast, and mix the pumpkin powder with appropriate amount of warm water.
3. Knead all the materials except bean paste into a dough, and the dough can be smooth without kneading. Cover with a damp cloth or plastic wrap and relax for 30 minutes.
4. The loosened dough is kneaded smoothly, and 5-6 pieces of 100g dough and 8 pieces of 20g small dough are separated. All the dough is kneaded smoothly and rounded. Cover the dough with plastic wrap during the operation to prevent the surface of the dough from drying out and crusting.
5. Roll the small dough into small strips to make small ingots.
6. Flatten the 2 ends of the dough, and pinch the thinnest part of the 2 ends to the middle, which is a small ingot.
7. Roll out the larger dough flat with a rolling pin, put a little red bean paste on it, and knead it into a bun. It is recommended to use dry bean paste, as it is not good for shaping with high water content.
8. The red bean paste buns are rolled into a tapered end and a rounded end. Two small dough pieces are used as ears. Poke into the dough with fine chopsticks. Poke two small eyes and place mung beans to make eyes. Use scissors to cut out a few beards at the front. Knead the dough a little longer to make a tail, and a little mouse is ready.
9. Put oil paper under the bean paste bun and steam it in the pot. If the dough has not fully fermented, put it in the pot and continue to proof it for more than ten minutes. The dough is fermented while operating, and basically all the dough is ready to ferment.
10. Start steaming in the cold water pot on medium and low heat. After SAIC, turn to high heat and steam for 15 minutes. Open the lid immediately after turning off the heat. A pot of chubby golden mice is out of the pot.
Tips:For the dough to be shaped, it is best to use the one-time fermentation method, because the dough is fermented while operating, and it is not easy to operate if it is fully fermented. When you feel the dough becomes soft during operation, it means it has fermented, and you can steam it directly after the shape is finished.
