A bag of student milk powder, flour 100g, milk 50g, yeast 1g, sugar 8g, vegetable oil 3g, salt 1g, and appropriate amount of fruit and vegetable powder.

operating procedure

1. Prepare purple potato powder, pumpkin powder, carrot powder, red rice powder, spinach powder, butterfly bean flower powder, pumpkin powder and bamboo charcoal powder. (If there is no pigment, it is ok, but for health, it is better to use fruit and vegetable powder.) Weigh the materials for later use.

2. Weigh and mix the prepared materials (except student milk powder), stir them into a flocculent shape with chopsticks, and then knead them into smooth dough.

3. Divide the big dough into 5 grams of dough and knead them into fruit and vegetable powder respectively. 3 grams of dough is kneaded with bamboo charcoal powder to make eyes. Separate another 10 gram of dough to make ears. Divide the largest white dough into four doughs, and make a unicorn's face (round to make it look good) and cover it with plastic wrap for later use. Next, we started making accessories for unicorns.

4. Take about 1.5g yellow dough and knead it into the shape of two tips, then fold it in half and twist it together like a twist. This will make a unicorn's horn. One * * * makes four. (The weight of the dough is only for reference, and you can actually operate it at will.) Cut about 2.5 grams of white dough and 0.8 grams of pumpkin dough and knead them into a shuttle shape with two tips. Fold the yellow dough on the white dough and press it together, and the unicorn's ears will be ready.

5. Roll the colored dough into a dough sheet, about 2mm, cut four flowers of each color with a flower-shaped mold, then brush some water on the pasted part, stick a corner in the middle of the top of the head, stick ears on both sides, stick small flowers for decoration, and make two leaves of green dough for decoration. The black dough is rubbed into thin strips and stuck to the eyes. Finally, rub two blushes with red and stick them on. Ferment in warm water in a steamer for 30-40 minutes. At this time, the volume of steamed bread will be twice as large as before, and it can be steamed by pressing your fingers slowly and rebounding. Steam it for 20 minutes after medium fire and you can eat it.