Fancy pastry practice

For example, these lovely rabbits,

food

400g flour

Yeast 4 g

A small amount of monascus powder

Sugar10g

200g warm water

Methods/steps

Prepare flour and add sugar.

Yeast is melted in warm water and slowly poured into flour.

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Stir with chopsticks to form a floccule.

The smooth dough is divided into two parts, one part is about 360 grams of white dough, the other part is about 240 grams, and a small amount is added.

Knead monascus powder into pink dough.

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Get a two-color dough.

The two-color dough is evenly divided into 10 small dough and kneaded round.

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Take a portion of white dough and roll it into a tongue.

Take another pink flour and roll it into a tongue smaller than the white dough.

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The pink dough is superimposed on the white dough, slightly compacted with a rolling pin to make it stick, and the middle is cut in half;

Open, leave a third, don't cut.

Roll from bottom to top.

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Fold back.

Pinch at the back interface.

Rabbit-shaped.

Press the toothpick between your ears.

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Make them all in turn, and ferment to the size of 1.5 times, and you can make 10.

Steam for 20 minutes and stew for 35 minutes.

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After cooling, draw the facial expression of the rabbit with chocolate sauce.

Very cute.

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2.

Golden pumpkin steamed bread food: wax gourd 1 wheat flour 300 g yeast (dry) 5 g sugar 20 g water. Appropriate amount of practice: (1) When the wax gourd is ripe, grind it into a paste with a spoon.

(2) adding wheat flour and yeast, and adjusting the moisture according to the wetted area.

(3) First, rub the alcohol twice as big as it is and put it on a bamboo cover to sober up.

(4) Then put it on the steamer and let it burn for 15 minutes, which is beautiful and delicious.

3.

Zao flower steamed bread

Food: gluten 500g, warm water 250g, baking powder 2g, jujube.

Practice: (1) Dissolve baking powder in warm water, put it into wheat flour, stir it with chopsticks into a flocculent shape, and then rub it into a smooth batter. Cover with a fresh-keeping bag or cover and put it in a warm place to make it twice as big.

(2) Knead the batter into a smooth batter, and then divide it into flour paste with proper size.

(3) Take one of the batter, knead it into a smooth batter, knead it into a spindle shape with a thick center and thin ends, 2 cm above and below each side, squeeze it hard, and press out the texture with a knife.

(4) Fold one end, put a jujube in one corner (dried jujube will be soaked in the bubble early), and the other end is the same as the actual operation.

(5) Use scissors to evenly divide the lightly pressed sector at the top into three parts, and gently rub them with your hands.

(6) Put the steamed bread on the curtain and wake it for 30 minutes.

(7) Brush the steamer with oil, and put the steamed bread into the steamer.

(8) Add water to the wok, put the steam grate in, and steam for 25 minutes at the beginning of heat flow. (depending on the size of the bread)

(9) Turn off the fire when it's time to cook. There is no need to open the lid in a hurry, simmer for 5 minutes before opening. Take down the steamed bread, put it in a breathable laundry basket, cool it and wrap it in a film bag for storage.

4.

Romantic rose roll

Food: wheat flour 125g yeast (dry) 4g sugar 10g rose sauce and a little cooking oil.

Practice: (1) Complete the required raw materials.

(2) Mix all the raw materials, knead into a smooth batter and put it in a warm place to make it mellow.

(3) When the flour is fermented to twice the size, take it out.

(4) Exhaust again, knead and relax for 5 minutes.

(5) Roll up from bottom to top, and roll up the six faces together.

(6) cut from the middle and split in two.

(7) Which part is cut, each part becomes a small rose.

(8) Put a layer of oil on the steamer, put it into the small flower roll, rinse it with cold water on the steamer, and steam for 18 minutes. After flameout, use waste heat to recover, stew for 3 minutes and then boil.