Ingredients: 48 grams of pumpkin puree dough, 2 grams of cocoa powder dough, method: 1. Knead 40 grams of dough into steamed buns, which are a little taller than the steamed buns usually steamed, as shown in the picture 2. Use 8 grams of dough
Knead the dough into oval drops and press slightly to make 2 ears of the puppy, 4 grams each.
3. Press lightly with your thumb to shape the puppy’s head, as shown in the picture. 4. Use cocoa powder dough to put the eyes and nose on the puppy, then steam it in a pot. Ingredients for the little hedgehog steamed buns: flour,
Water, yeast, red beans (or chopped jujube) Method: 1. Dissolve the yeast in warm water, mix evenly with flour and water, and knead into a smooth dough.
2. Let the mixed dough ferment in a warm place until it doubles in size.
3. Roll the fermented dough into long strips and cut into equal-sized pieces.
4. Knead each small amount into water droplets.
5. Use small scissors to cut out sharp corners starting from 1/4 of the tip of the dough, staggering the sharp corners of each layer.
6. After the hedgehog’s body is cut with sharp corners, place two red beans on the hedgehog’s eyes.
7. Make small steamed buns shaped like hedgehogs and let them rise again for 15 minutes.
8. Steam in a steamer over high heat for 20 minutes, then turn off the heat and simmer for 2 minutes. A group of cute little hedgehogs will be out of the pot.
Ingredients for crab steamed buns: 300g Jinshahe flour, 120g cooked pumpkin puree, 30ml water, 5g yeast powder, red beans. Preparation method: 1. Add pumpkin puree to the flour and mix well with chopsticks. 2. Add water and yeast powder to knead into a dough. 3. Ferment into a dough.
Double the size 4. Take out the fermented dough, knead it evenly, and cut it into small pieces 5. Take a small piece and roll it into a round shape, and roll it into a shape of beef tongue 6. Take a small piece of dough and roll it into a long strip 7. Place the strip into
8. Place four long strips on the dough sheet filled with beef tongue. 9. Fold the top piece over, fold the bottom piece up, and put red beans to make eyes. 10. Put it in a steamer and steam for 18 minutes.
Ingredients for chicken steamed buns ready to be cooked: ① White dough: 200g ordinary flour, 110g water, 2g dry yeast, appropriate amount of ordinary flour (used for shaping after fermentation) ② Yellow dough: 20g water, 2g dry yeast, 250g ordinary flour
, 110g pumpkin puree, appropriate amount of ordinary flour (used when shaping after fermentation) ③ A handful of red yeast powder ④ For decoration: appropriate amount of dark chocolate, appropriate amount of pink chocolate Method: cut the pumpkin into small pieces and steam it on the steamer
, I would like to emphasize here that pumpkin has a lot of water, so it is best to cover it with plastic wrap when steaming.
After steaming, use a food processor to beat the pumpkin into a paste, the finer the better.
Next, knead the dough. Take a clean container, pour 110g of water, add dry yeast, and let it sit for 2 minutes until the yeast dissolves.
Then add 200g of flour and knead into a smooth dough.
Cover with plastic wrap and place in a warm place to ferment.
Just let it ferment until it doubles in size. I put it in the oven at 30 degrees for an hour.
Then make pumpkin dough. The same operation is done. First add 2g dry yeast to 20g water. After letting it stand for 2 minutes, add 110g pumpkin puree and 250g flour. Then knead it into a smooth dough, cover it with plastic wrap and put it in a warm place.
Fermentation.
Everyone's pumpkin puree has a different consistency, so you can add or subtract flour as appropriate.
After fermentation, take it out, and continue to knead it on a surface sprinkled with dry powder to release the air. You can refer to the video of making steamed buns posted on my Weibo. Only by repeatedly kneading in this way will the surface of the made steamed buns be smooth.
Then divide the big white dough into 5 small doughs of 60g and roll them into rounds. Divide the big yellow dough into 6 small pieces of 60g and roll them into rounds.
If you don’t know how to knead steamed buns, you can refer to the steamed bun making process live broadcast on my Weibo.
Then take the remaining white dough, add a pinch of red yeast powder, and knead it into a smooth red dough.
Put the comb in the corresponding position.
Divide the remaining yellow dough into 0.5g small dough, round it and cut it in the middle with a scraper to make the mouth of the white chicken.
After everything is done, put it in the steamer, keeping a distance, and let it sit for 20 minutes.
I let it sit at room temperature, which is about 20 degrees.
Then boil water, change to medium heat after boiling, put it on the pot and steam for 15 minutes. After steaming, do not lift the lid, let it sit for 5 minutes before opening it.