preparation of ingredients

Flour: 5g yeast: 3-5g warm water: about 16g matcha powder: appropriate amount

Practice step

1, thaw the yeast in warm water, then add it to the flour in several times, knead it into smooth dough, and cover it with plastic wrap for primary fermentation.

2. The standard of good dough fermentation is that the dough is twice as large, torn with rich honeycomb tissue, or poked with a finger, and the hole does not retract. Then take out the dough and divide it into small doses of similar size. At this time, we should pay attention to the fact that the dough must be drained of air, because this is the key step in making steamed bread. If you don't clean the air, the patterned steamed bread will be pitted and the skin will not be smooth.

3. Roll the dough into skin, wrap it with the stuffing you like, and then close it like a steamed stuffed bun.

4, then knead it into a slightly thin, ellipsoidal dough, and the thin one will be the top of the cow. The wide end, make the mouth.

5, using scissors, cut out the ears and horns of the calf steamed bread, then press one ear with a toothpick and fold the horns upwards.

6. Take a little white dough, then add a proper amount of matcha powder, knead it evenly, roll it into dough, and press it with a round mold, or buckle it out of the bowl.

7. Stick it on. When it doesn't stick, dip it in some water, then use red beans as eyes, and then use chopsticks to poke out the nostrils of the calf steamed bread. Do a good job of the second fermentation meeting, then steam it in a pot with cold water, turn on a small fire, and generally steam it for 25 minutes. This depends on the size of the patterned steamed bread you make.

Tips

1. The key to smooth skin of steamed bread is to exhaust clean air when kneading dough.

2. If you cook slowly and the steamed bread has been fermented twice, you don't need to ferment it again.