Bee Love Flower Squeeze Bun
Overview
The beginning of spring has passed, and I am beginning to look forward to going out for a spring outing when the flowers bloom. When the mountain flowers are in full bloom, how about meeting to enjoy the spring? When it comes to spring, in addition to the beautiful scenery of flowers in bloom, I also think of bees working hard to collect nectar, scanning thousands of delicate pistils and exploring hundreds of beautiful flowers. I don’t know if this fresh Bee Love Flower Squeeze Bun will bring you the feeling of spring.
Tags
Ingredients
Steps
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Except for butter, put the other raw materials of the main dough into the bread in the order of liquid in the bottom layer, flour in the middle layer, sugar, salt and yeast in the upper layer, and start a kneading process.
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Knead until a thick film can be pulled out and then add softened butter.
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Start the dough kneading process again for 15 minutes. After kneading to the expansion stage, a thinner film can be stretched out.
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After the dough is rounded, put it into a large bowl and turn on the oven fermentation function for 60 minutes. Ferment until the dough doubles in size. Dip your finger in flour and poke a hole. If it does not shrink or collapse, it means the fermentation is complete.
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Use a rolling pin to deflate the fermented dough, and then divide the dough. 160g of original color dough, 130g of cocoa dough (add cocoa powder and knead evenly), 90g yellow dough (add pumpkin powder and knead evenly), 210g pink dough (add red yeast rice powder and knead evenly).
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After kneading, the dough is divided again. After dividing the original color dough into a small 10g portion, divide the remaining dough equally into 5 pieces. After the cocoa dough is divided into a small 8g portion, the remaining portion is equally divided into 4 pieces of dough. Divide the yellow dough into a 16g small piece and a 30g dough, and roll the remaining large dough into a round shape. Divide the pink dough into 7 pieces. Roll them into a round shape and cover with plastic wrap to rest for 15 minutes.
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Take out the remaining large yellow dough and roll it out with a rolling pin. Then use round mini mousse circles to cut out 7 circles.
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Take out a piece of cocoa dough and flatten it, then roll it into a round shape again. Spray water on the surface. Cover 1/3 of the yellow round dough piece, close the back, and roll it into a round shape again. Follow this method for all cocoa dough and 3 primary color doughs.
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Place the shaped dough into the mold one by one, send it to the oven, and ferment at 36°C. It takes about 30 minutes to ferment until it doubles in size.
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During fermentation we handle the remaining dough. Divide 10g of original color dough into 6 small pieces, 8g of cocoa dough into 8 pieces, and 16g of yellow dough into 16 pieces. Round them up and set aside. Cut the pasta into 16 pieces.
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Take out the fermented dough, and then place the cocoa and primary color ingredients in the corresponding positions (to make bear ears). Then use a toothpick to poke two holes in the middle of the two ears. Insert one end of the pasta into the small yellow paste and the other end into the hole.
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Roll out the remaining pink dough and use a mold to print out small flowers of different sizes.
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Attach the small flowers to the pink dough. Divide the remaining yellow dough (what's left after rolling out and cutting it) into three 2g balls, round them and flatten them into the shape of a bee's body. Place two slices of almonds on the corresponding positions of the dough to serve as the wings of the little bee, and then place the newly made body of the little bee.
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Put the shaped dough into the preheated oven, set the upper and lower heat to 170°C, and bake on the middle rack for 35 minutes (I covered it with tin foil the whole time, so it took longer).
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After taking it out of the oven, unmold it, place it on a baking sheet to cool, and then use chocolate and coloring pens to draw expressions.
