Shaped steamed buns are an enduring category in the market today, loved by moms and dads.
Looking at a beautifully adorable bun instantly makes the white bun in your hand smell bad.
What exactly is the magic that makes baby moms love it?
If you've taken a basic class in headlining dew, I believe you've been able to figure out a thing or two for yourself. Let's start by teaching you what points you should have to judge a great piece of work, such as this stylized steamed bun - Piggy Bun in picture one.
Right to do the above points is indeed difficult, but not too difficult. If you want to make good modeling buns, you need to pay attention to the following points:
1. The dough should be just right
The mixing of the dough is the key point, according to the flour you use to add the right amount of water, adjusted to the softness and hardness of the same. Too soft or too hard will affect the modeling. The dough must be kneaded in a short period of time to make it smooth, otherwise it is easy to over-knead and cause the temperature to rise, affecting the shape and texture. For example, with 200g of flour, the best time to knead the dough is within 3 minutes. This is why the assistance of a dough press is needed here. Kneading by hand is more of a test. It takes a long time of practice to achieve.
2. Shaping techniques should be dexterous
Since it is shaping, our key point should be on the shaping ability, if you don't have the ability to knead and shape, this piece of fermented dough will ferment very quickly in your hands. So we must be skillful in the technique when kneading and molding shapes. You need to compete with the dough.
3. Fermentation temperature and humidity should be accurate
Buns ultimately need to be fermented in order to be eaten, there is a good-looking shape but no fermentation of the shape of the buns is not established. Moreover, because of the need to stabilize the shape, the fermentation of this type of steamed buns is very strict control. You need to put the buns in a warm but not dry environment, if the temperature and humidity are too high or too low will affect the puffiness of the molding. If you operate in a very stable state, the fermentation temperature should be a very stable environment.
The above is between if you want to make quality work you have to set up a strict requirement for themselves, fermentation is a baby, need to take care of it at the right time, take care of it, rather than how many degrees and how much time to throw it in, everything is fine.
I hope you can also make a stable stylized bun.
Materials
Dough
Queen's Soft Breeze Pastry Flour 70g
Iced Milk 33g
Early Caster Sugar 7g
Coconut Oil 3g
Yeast 0.3-0.5g
Coloring Powder
Gardenia Red 1g
Gardenia Green 1.5g
Bamboo Charcoal Paste Adequate amount
Golden Powder Adequate amount
Texture: Smooth surface, fine organization.
Shape: vivid features and techniques.
Color: close to the theme, accurate color mixing.
Step 2
Mixing - kneading - color mixing - shaping Assembling - Fermenting - Steaming
Step 2
1. Mixing: Take out the milk after it has been refrigerated and stir in the young sugar and yeast, then pour it into the flour and mix well until there is no dry powder.
Step 3
2. Form a ball: Scrunch the dough into a ball and add the coconut oil, kneading the dough repeatedly to absorb the oil until it forms a ball.
Step 4
3. Knead and color: 60 grams of dough to green, 25 grams of dough to red, 24 grams of white dough, 1 gram of dough to black, coloring the finished dough are to be kneaded through the collection of light, covered with a good lid to prevent air drying. Note: The kneaded dough is neither soft nor hard.
Step 5
4. Styling:
①Part of the wreath: roll the green dough into long strips and divide it into 3 sections, roll each section into a 30cm long strip and braid it. Arrange into a circle.
Step 6
②Leaf part: extra green dough darkened to make leaves. Roll out the red rounds to make fruits. Flatten the red strips to make bows. White dough with a mold to press out small flowers.
Step 7
3 snowman part: 10g of white dough rolled round to make a snowman head. 7g of red dough rolled round and cut half round to make a hat, then roll a small white circle to make the top of the hat, roll a white strip to make the brim. Flatten the red strip and press it to make a scarf. Roll the nose in red and the eyes and mouth in black.
Step 8
5. Assemble: Wreaths, bows, fruits, flowers and snowmen. Mix the gold powder with a little white wine to color the fruits.
Step 9
6. Fermentation: Fermentation box 39 temperature, 60 humidity, time 40 minutes or so (depending on the fermentation of the dough to adjust), the dough will spring back to feel puffy can. Note: winter can be appropriate to extend the time
Step 10
7. Steaming: placed in the steamer for 15 minutes, smothered for 2 minutes to remove.