Penguin Steamed Buns
Overview
Children will get tired of ordinary white steamed buns if they eat too much, so we put some effort into the appearance of the steamed buns and made them into cute penguin shapes. Whether children or adults, seeing such cute penguin steamed buns, they can’t help but eat more. Here I used the Dongling C08 chef machine to knead the noodles, and it was done in about 5 minutes.
Tags
Ingredients
Steps
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Dissolve the yeast in warm water and pour it into the mixing bowl of a chef's machine.
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Add sugar, milk powder and flour.
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Place the mixing bowl on the cooking machine and cover with the splash-proof lid.
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Select the 1st gear and mix for about 40 seconds, and then use the 2nd gear to mix for about 5 minutes to form a smooth dough.
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Take 30 grams of dough and add an appropriate amount of bamboo charcoal powder and mix it into a black dough. Take 10 grams of dough and add red yeast powder and mix it into a red dough.
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Cover the bowl with plastic wrap and let the dough double in size at room temperature (about 50 minutes)
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The small dough is ready to ferment for about 10 minutes. Roll the black dough into a rectangular shape, as shown in the picture, and cut it into a trapezoid. One side of the trapezoid is very short.
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In addition, use a round piping nozzle to print circles as eyes, use a large end to also print circles, and roll them out to make the forelimbs.
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Just make a small amount of red dough, shape it into a round shape, and then use a toothpick to make a mark in the middle to make a mouth. These prepared parts must be covered with plastic wrap to prevent them from drying out.
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At this time, the white dough has finished fermenting. Take out the dough and deflate it. This deflation process cannot be sloppy. It is very important that the finished product is smooth. I kneaded it for a few minutes. Then divide the dough into small pieces of 35g/piece.
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Form the steamed bun dough into a ball, place it on oil paper, and place it in the steamer. After making one, take out one, stretch the black trapezoidal dough, and pull it back from the round middle part. Attach the eyes and the forelimbs on both sides. Place it as shown in the picture. You can dip it in a little water to make it stick more firmly.
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Just stick it on your mouth. Ferment in a warm place for 20-30 minutes.
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After the water boils, steam it in a pot, turn to medium-low heat and steam for 13 minutes, turn off the heat and continue to simmer for 3 minutes before uncovering.
