Drunken Gourd Bread

Use the post-oil method to knead the dough to the expansion stage and then perform the initial fermentation

The fully fermented dough will not collapse or shrink when pressed with your fingers

There is a honeycomb structure inside! After fermentation, take it out to exhaust

Take a little bit of red yeast powder and knead it into a red dough for later use

Divide the other dough into eight 40g and 10g pieces

Roll out 40 grams of dough thinly

Wrap pork floss

With the mouth facing down

Use 10 grams of dough and put some water on top of the shredded pork dough

Make all the dough in turn

Roll out the red dough and cut into thin strips

Place thin strips on the waist of the gourd

Then use thin red strips to make a figure 8 shape and glue water to the junction of the red strips on the waist

Use the remaining raw dough to make gourd stalks

Just stick it on and it's done! Secondary fermentation in a wet place, secondary fermentation is almost enough! It doesn’t need to be fully fermented. The gourd will stagger around during fermentation. Don’t clean it up. This will give you a drunken feeling!

Preheat the oven to 180 degrees and bake for 15 minutes. After coloring, cover the gourd with baking paper to avoid over-cooking!

Once cooled out of the oven, just draw expressions with chocolate! Isn’t it cute!

Haha Appreciation of the finished product

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