Steamed Dragon Buns

Finished product picture.

Production process: Production method: 500 grams of flour, 5 grams of yeast, 5 grams of sugar, dilute with warm water, add an appropriate amount of warm water, mix the dough, and let it rise in a warm and humid place for 15 minutes. Yellow dough: 500 grams of flour, 5 grams of yeast, 5 grams of sugar, appropriate amount of pumpkin powder, mix the dough, and let it rise in a warm and humid place for 15 minutes. Green dough: 500 grams of flour, 5 grams of yeast, 5 grams of sugar, appropriate amount of spinach juice, mix the dough, and let it rise in a warm and humid place for 15 minutes. Red dough: 500 grams of flour, 5 grams of yeast, 5 grams of white sugar, appropriate amount of red yeast powder, appropriate amount of warm water, mix the dough, and let it rise in a warm and humid place for 15 minutes.

After the white dough has risen, add about 200 grams of the same amount of dough, and shape it together. Let it double in size after proofing for the second time, steam it in a pot over high heat, and let it cool for later use.

Take the yellow dough and roll it into a long piece and press the dragon claw with the mold.

The dragon claw is pressed well and ready for use.

Take an appropriate amount of yellow dough, roll it into a long strip, with a thick head and a thin tail. Glue the tail with red dough, roll it out with your hands and set it aside.

Use scissors to cut the dragon's mouth, use scissors to cut out the dragon's lower mouth, use a mold to point out the dragon's nostrils, take an appropriate amount of red dough, put it into the dragon's mouth, and use a scraper to press the lines on the dragon's nose.

Take an appropriate amount of red dough, roll it into a long strip, dip it in a little water and stick it on the dragon's back. Use the red dough to make the dragon's horns and stick them on.

Use a mold to cut out the dragon scales, press the dragon tail flat and create texture, glue the eyes with beans, and use scissors to cut out the dragon qi.