Pattern practice of small animal steamed bread

Ingredients: pumpkin paste dough 48g, cocoa powder dough 2g,

Exercise:

1, 40g of dough is kneaded into steamed bread, which is a little higher than ordinary steamed bread, as shown in the figure.

2. Knead 8 grams of dough into an oval drop shape, and gently press it to make 2 ears of the puppy, 4 grams each.

3. Press gently with your thumb to shape the puppy's head, as shown in the figure.

4. Put your eyes and nose on the puppy with cocoa dough and steam it in a pot.

Xiaohezhu mantou

Ingredients: flour, water, yeast, red beans (or shredded red dates)

Exercise:

1. Melt the yeast with warm water, mix it with flour and water evenly, and knead it into smooth dough.

2. Put the dough in a warm place and ferment it to twice the size.

3. Knead the fermented dough into long strips and cut it into the same size.

4. Knead each small dose into water drops.

5. Cut the sharp corners from the dough tip with small scissors at 1/4, and the sharp corners of each layer are staggered.

6. After the hedgehog's body is cut into sharp corners, aim two red beans at the hedgehog's eyes.

7. Make a hedgehog-shaped steamed bun and wake it up again 15 minutes.

8. Steam in a steamer for 20 minutes, then simmer for 2 minutes after turning off the fire, and a group of cute little hedgehogs will be out of the pot.

Crab mantou

Ingredients: 300g of Jinshajiang powder, 20g of cooked pumpkin puree/kloc-0, 30ml of water, 5g of yeast powder and red beans.

Production method:

1, put the pumpkin puree into the flour and mix it evenly with chopsticks.

2. Add water and yeast powder and knead into dough.

Step 3 ferment to twice the size

4. Take out the fermented dough, knead it evenly and cut it into small portions.

5. Take a small dose and knead it into a beef tongue.

6. Take a small piece of dough and knead it into a long strip.

7. Put the strip on the tongue.

8. Rub four strips on the dough.

9. Fold up and down and put red beans as eyes.

10, put in a steamer, steam for 18 minutes, and then take it out.

Chicken steamed bread

Composition:

① White dough: 200g ordinary flour, water 1 10g, 2g dry yeast and proper amount of ordinary flour (used for setting after fermentation).

② Yellow dough: 20g of water, 2g of dry yeast, 250g of common flour, pumpkin puree 1 10g, and proper amount of common flour (used for setting after fermentation).

③ A pinch of monascus powder.

④ Decorative use: appropriate amount of dark chocolate and powder chocolate.

Exercise:

Cut the pumpkin into small pieces and steam it on a steamer. It is emphasized here that pumpkins are inherently moist, and it is best to cover them with plastic wrap when steaming.

After steaming, use a cooking machine to make pumpkin paste, the finer the better.

Next, knead the dough, take a clean container, pour 1 10g water, add dry yeast, and let it stand for 2 minutes until the yeast melts.

Then add 200g flour and knead it into a smooth dough.

Cover with plastic wrap and ferment in a warm place. Just ferment it to twice its size ~ I baked it in a 30-degree oven for an hour.

Then make pumpkin dough. Do the same thing. Add 2g dry yeast into 20g water, let it stand for 2 minutes, then add 1 10g pumpkin puree and 250g flour, knead it into smooth dough, cover it with plastic wrap, and put it in a warm place for fermentation. Everyone's pumpkin puree is different in thickness, so you can add or subtract flour as appropriate.

After fermentation, take it out and knead it continuously on the panel sprinkled with dry powder. The technique can refer to the video of making steamed bread sent by me in Weibo. Only by kneading dough repeatedly can the surface of steamed bread be smooth.

Then divide the white dough into five 60g dough pieces and knead them round ~

Divide the yellow dough into six 60g dough pieces and knead them into a circle. If you can't knead steamed bread, you can refer to the steamed bread making process that I broadcast live in Weibo.

Then take the remaining white dough, add a pinch of monascus powder and knead it into smooth red dough.

Put the cockscomb in the corresponding position. The remaining yellow dough is also divided into 0.5g small dough, which is rounded and cut from the middle with a scraper to make a white chicken's mouth.

After it is completely dried, put it in a steamer, keep a distance and let it stand for 20 minutes. I stand at room temperature, about 20 degrees. Then boil the water, change it to medium heat after boiling, and steam it on the pot for 15 minutes. Don't lift the lid after steaming, let it stand for 5 minutes before lifting it.

Finally, put the chocolate into a paper bag, heat it to melt, cut a small mouth at the front end and draw various expressions ~

Finished ~ ~ There is extra dough that can be made into baby chicks, which is also very cute ~ The expression of chocolate painting will not melt when heated, so I can just heat it when I eat it, no problem ~

Butterfly flower roll

Ingredients: superfine powder, yeast, water, onion, salt and peanut oil.

Exercise:

1. Add warm water to the basin, add yeast to melt, add flour, stir and ferment to form dough.

2. Wash and chop onions, add peanut oil and salt and mix well for later use. After the dough is closed, roll up the onion directly, knead the dough evenly and flatten it.

3. Roll it into dough, add chopped green onion, roll it into a roll, press it four times with chopsticks left and right, roll it into long strips, and roll it into an inverted U-shape.

4. Cross your hands, twist inward, and make a pair of chopped green onion rolls with two fingers. After the scallion roll is made, it will be revived for the second time. Add water to the pot and put the scallion roll into the straw curtain. Cover the pot, bring to a boil, steam for 20 minutes, and simmer for 2-3 minutes.

Xiaozhubao

Ingredients: flour 200g, yeast 2g, milk 120g, chestnut stuffing 50g, rose rot 1 slice and black sesame 2g.

Production method:

1. Mix flour, milk and yeast powder and knead into a smooth dough.

2. Take about 10g dough, add rose sufu, and knead it into a uniform pink dough.

3. Knead the remaining dough into long strips, cut it into the same size and flatten it.

4. Take a roll and wrap it with a proper amount of chestnut stuffing. Get your mouth off me. Put it down.

5. flatten the pink dough and cut it into long strips. Then cut into triangles.

6. Water sticks to the dough wrapped in chestnut paste. At the same time, make a small piece of pink dough into an oval shape, poke two holes with chopsticks, and then dip two black sesame seeds into your eyes.

7, all into the steamer, wake up 10 minutes, after the water boils, put it on the pot, steam 10 minutes, shut down for 3-5 minutes before opening.

Xiaoyu mantou

Ingredients: 200g of flour, 2g of yeast, 70g of pumpkin puree, and 0/0g of sugar/kloc.

How to do it:

1. The pumpkin is steamed and pressed into mud, then the flour, sugar and yeast powder are poured into it and kneaded into dough, and then it is allowed to stand for 15 minutes;

2. Ventilate and knead the dough evenly, roll it into a 4mm thick dough sheet, and press it out with a die;

3. Fold each piece in half, then fold it in half, cut it three times with a knife, and press out stripes with a fork after cutting;

4. Clamp each incision, then clamp it in the middle with chopsticks and press the scales out with a fork;

5. treat mung beans as eyes;

6. Cover the lid, ferment for 30 minutes, steam in the oven for 10 minute, and remove the lid after stewing for one minute;

Pumpkin flower roll steamed bread

Ingredients: 500g of flour, 200g of cooked pumpkin puree, 5g of yeast, 0/0g of sugar/kloc, and proper amount of water.

Production method:

Prepare flour

Add pumpkin puree, sugar and yeast.

Stir into flocculent, and add water appropriately. You don't need to add water when the pumpkin is wet. When the dough feels dry, add a proper amount of water.

Stir into flocculent, and add water appropriately. You don't need to add water when the pumpkin is wet. When the dough feels dry, add a proper amount of water.

Ferment 2.5 times the size, without retracting the dough and poking a hole with your finger.

The fermented dough is pulled in like a sponge.

Divide the exhaust into two parts and knead one part.

Roll into large pieces with uniform thickness,

Brush the surface with oil.

Roll up from one side

Cut into a V-shaped triangle

Take a triangular one and press it in the middle with chopsticks to make a flower roll.

Put the shaped flower rolls on the oiled steamer for secondary fermentation (put warm water in the pot, put the shaped steamed bread on the steamer, cover the lid and ferment for about half an hour, which will prolong the fermentation time in winter).

Boil the boiling water, steam for 20 minutes, turn off the fire and stew for 3 minutes (increase or decrease the steaming time according to the size of steamed bread)

Tuzi mantou

Ingredients: 400g of flour, 4g of yeast, 200g of warm water, and 0/0g of sugar/kloc.

Production method:

1. Add sugar and yeast to flour, melt it with warm water and pour it into flour.

2. Stir with chopsticks into a flocculent shape.

3. Stir the dough into a flocculent and smooth dough with chopsticks and divide it into two parts, one is about 360 grams of white dough and the other is about 240 grams. Add a little monascus powder and knead it into pink dough.

4, obtaining two-color dough.

5. Divide the two-color dough into 10 small dough evenly and knead it into a circle.

6. Take a white dough and roll it into a tongue.

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

8. The pink dough is superimposed on the white dough, slightly compacted with a rolling pin to make it stick, cut in half and leave one third.

9. Roll from bottom to top and turn back.

10, the back interface is tightly pinched, and the front is rabbit-shaped.

1 1. After the ear is slightly shaped, press it in the middle with a toothpick and make it all in turn. It can be made into 10 block and fermented to the size of 1.5 times.

12, steam for 20 minutes and stew for 3~5 minutes. After cooling completely, draw the rabbit's facial expression with chocolate sauce.