Prepare ingredients:

180 grams of water, 350 grams of plain flour, 3 grams of yeast, a little red yeast powder, and chocolate decoration.

Exercise:

1. Pour the milk into the milk pot in winter and heat it to 50 degrees. Add yeast and sugar and mix well. Put the flour into a large bowl, pour in the milk, and stir until it becomes fluffy. Knead with your hands until the surface is smooth. After kneading, cover with plastic wrap and place in a warm place to ferment until doubled in size. Take out the fermented dough and deflate it after kneading.

2. Pick eight small pieces of dough of about 60 grams, and use the remaining dough to make ears and expressions. Round the dough and flatten it, press from the edge of the dough to the center, and knead repeatedly. After the dough is cut, it will be kneaded without pores. Form the dough into a ball and place it in a steamer with absorbent paper.

3. Take about 10 grams of dough, add red powder and an appropriate amount of milk, knead evenly, roll it into a sheet slightly thicker than the dumpling wrapper, use a round mold to press out a round dough piece, and use chopsticks to poke both sides. Make a pig's nose from a pig's nostril. Use a knife to cut it into a 1.5cm wide square, then cut it into a triangle, and fold the triangle diagonally into a pig's ear.

4. Dip a little milk into the steamed buns, put the nose and ears in the appropriate position, take about 5g of dough, add appropriate amount of cocoa powder and milk, and knead evenly. Make different expressions and place them in appropriate positions to ferment the pig steamed buns for a second time. After fermentation is completed, put cold water into the pot and steam for 20 minutes.

Bowen Steamed Buns

Ingredients: 300g all-purpose flour, 3g yeast, 5g coffee powder, 5g lard, 165g water (for dough mixing).

Preparation method:

First put the weighed all-purpose flour, yeast, water and lard into the bread bucket, turn on the kneading mode and start kneading the dough. The good dough begins to wake up. .

2 After deflating and kneading the proofed dough, divide it into larger dough, and then divide it into two small doughs. Add a small amount of coffee powder respectively, and knead it into a light-colored coffee dough first, and then knead the coffee powder into another dough to form a dark coffee dough.

3 After rolling two small coffee doughs into strips, use a rolling pin to flatten the dark dough. Wrap the flattened dark dough in the light dough. Do not wrap it completely. Use a knife to Cut the dice.

4 Use a rolling pin to roll the main dough into a rectangular thin dough. Spread the cut two-color coffee beans on the dough, roll it out with a rolling pin, and roll it up.

5 Cut into 6 equal parts according to length, put the cut leopard print steamed buns into the steamer to start the second round, put the fermented steamed buns into cold water, bring to a boil over medium heat, and continue to steam for 15 minutes , pause for one minute, turn off the heat and simmer for 5 minutes.

Laoshu Huayang Noodles

Ingredients: 200 grams of pumpkin, 175 grams of yeast, 2 grams of plain flour, 100 grams of warm water, 60 grams of yeast, 1 gram of red beans.

Preparation method:

1 Prepare a pumpkin, about 200 grams, peel and cut into thin slices; steam it in water, then press it into a puree, dry it until it is not hot to your hands, and then Add 3g of yeast, mix evenly, and let stand for 5 minutes; then add a small amount of flour in batches, and knead into a dough of moderate hardness, and let it rise for a while; then knead the dough evenly, knead it into long strips, and cut it into small doughs of the same size; then Roll the dough into a round shape and shape it into a mouse;

2. Roll the remaining dough into a long and thin strip, roll the white dough into a long and thin strip, and then cut it into small batters of the same size; then Knead the batter into a round shape, shape it into a drop shape, flatten it, and repeat the two colors of dough. The white dough is slightly larger and the yellow dough is slightly smaller. After overlapping, press it once with a toothpick, so that the mouse ears are ready;

Dip some water on the ears and stick them on the mouse. Then use red beans as eyes, round white dough as the mouth, and long white dough as the tail. The shape of a mouse is ready! The rest is done; put it on the steamer until the volume becomes obviously larger and the mouse becomes fat;

4 Boil water and steam for about 10 minutes, then simmer on low heat for 2 to 3 minutes, then remove from the pot and open it again , our mouse steamed buns are ready!

Small crab steamed buns

Ingredients: 150 grams of all-purpose flour, 20 grams of sweet juice garden icing sugar, 1.5 grams of yeast, 1 gram of red yeast powder, 80 grams of water (for dough mixing), A little white dough and 4 red beans.

Preparation method:

1. Add the weighed all-purpose flour and water into the bread bucket, then add yeast and sweet garden icing sugar, and start the dough mixing part of the bread machine model. After the dough is rounded by hand, place it in the bread barrel again to rise.

2. The proofed dough is honeycomb-shaped. After the risen dough is deflated and kneaded evenly, divide it into two parts and divide one part into two parts. One part of the dough is slightly larger and serves as the main body of the small crab, while the other part is reserved for the legs of the small crab. Use a rolling pin to roll the dough that will serve as the main body of the small crab into an oval shape.

3. Divide the dough for making crab legs into 4 parts and roll them into long strips with your hands. One part is slightly thicker than the other three parts. Use it as crab claws. Place the small crab legs on the main dough sheet, with the thickest crab legs closest to you.

4. Then roll up the dough, including the crab legs, and press it to its own end. Use a knife to score the front crab legs to make it look like crab claws.

5. Use two red beans to make the eyes of the little crab. Hee hee, a vivid little crab is ready. Use your hands and some white flour to make small crab flowers for decoration.

Roll the white dough into small balls and stick them together with water to create a flower pattern.

6. Place another piece of dough of other colors in the middle as the flower core. I added a little matcha powder and served the crabs in two batches. When the dough is 1.5 times its original size, place it in a steamer and steam until cooked. If you don't have a steamer, put it in a steamer and bring to a boil, then steam for 15 minutes and simmer for 5 minutes.