Cat meat floss squeeze buns
Overview
Cute cat meat floss buns are definitely a tool to please children. They are sown in the middle and refrigerated for fermentation. You can take out the yeast at any time when you want to make them. The bread is soft and has a good taste.
Tags
Ingredients
Steps
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The medium-sized dough taken out of the refrigerator is made by mixing flour, water and yeast powder into a ball, then placing it in a crisper box and refrigerating it in the refrigerator for more than 10 hours.
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Add the main dough ingredients except butter, and tear into small pieces. Start a dough kneading program, which takes about 20 minutes.
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After completing a kneading program, add butter, continue to start a kneading program, and let the dough rest for fermentation after the program is completed.
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Poke a hole in the middle of the fermented dough. If the dough does not shrink back, it means the fermentation is complete. Take out the dough and press it with your hands to deflate the dough.
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Prepare meat floss, almonds, and baking sheet.
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Divide the dough for the numbering period into nine equal parts.
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Take a piece of dough, press and roll it into a thin sheet, add an appropriate amount of meat floss, wrap tightly with the seam facing down.
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Wrap the nine pieces of dough one by one and put them into the baking pan. Dip the almonds in some water and insert them into the dough to make cat ears, and wait for the second fermentation.
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Brush the surface of the second risen dough with egg yolk liquid and preheat the oven to 170 degrees for 20 minutes.
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Finished product picture.
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Picture of the finished product. Place the baked bread on a drying rack, decorate it with a chocolate pen to look like a cat head and let it cool.
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Finished product picture.
