Fun cartoon steamed buns

Overview

This recipe is dedicated to moms with babies at home! Of course, it’s also dedicated to friends who love food! It’s really not easy for mothers with babies at home. Many babies don’t like to eat pasta, especially steamed buns and noodles. Even now, most babies in the north don’t like pasta. Due to the influence of foreign food, many children have lost interest in our own traditional food. Some of the delicacies that mothers work so hard to make are really not unpalatable. Even if you change the fillings and make them in different ways, the babies won't even look at them. Because I work with children, I know some of their characteristics, that is, if they are delicious, the food they make must also have a visual impact. Children will have a kind of curiosity, exploration, and desire to possess beautiful things. Driven by such a mentality, they will be happy to accept your food. If you let the baby participate in the making process, the baby will be happier and take the opportunity to penetrate the child's education in this activity. Ask your children to talk about how they feel by making food? Let the baby realize that every piece of food is hard-earned and should cherish the food. Cherishing the food is also a sign of respect for the people who cook the food. Look, what a great family education opportunity! In addition to educating children in this area, it can also cultivate children's love for family work and their interest in creating beauty. Family education comes from our daily life, allowing children to start with trivial matters in life. In addition, in this recipe, I will also share with you the simple three-gloss technique of kneading the dough. Many pasta makers have difficulty in kneading the dough with three glazes. After kneading, flour dough is everywhere, especially the basin and hands are the dirtiest. It’s okay if you can’t do it with your hands and a basin, but if the dough cannot be kneaded smoothly, it will also affect the fermentation of the steamed buns and the taste will be bad. I have seen a lot of pictures of beautiful and cute steamed buns in online recipes. The photos are really artistic, but if you look closely at the surface of the steamed buns, you can easily see that she still lacks the basic knowledge of dough making. Food that people will never forget after eating should be both delicious and beautiful. Through the dough mixing skills of this recipe and the operating skills of Little Bear, you will find that it is not difficult to make steamed buns of any shape. In addition, I hope that everyone will not just blindly copy and be superstitious about every step and dosage of the recipe when making it. My method and the dosage of ingredients are just a reference amount. It is best for everyone to be good at summarizing and discovering techniques when making, so that you can independently make your own special steamed buns, and even innovate a simpler and easier method than mine. Finally, I wish you all success in your future steamed bun work! Everyone is welcome to comment on my recipe and add suggestions when referring to this recipe.

Tags

• staple food
• home cooking
• steamed bun hanamaki
• all-purpose flour 1
• all-purpose flour 2
• angel yeast powder
• cocoa powder
• milk powder
• red pitaya pulp or white pitaya peel
• steamed bun fillings
• white sugar
• water

Ingredients

Steps

1. 1 Pour 200 grams of warm water into a bowl and add 4 grams of yeast powder. Stir to dissolve and then let it sit for ten minutes. This will allow the yeast to think and prepare for their work.

   

2. 2 While the yeast powder is dissolving in ten minutes, mix 400 grams of all-purpose flour, 15 grams of milk powder, and 20 grams of white sugar. If it is the rainy season, the flour must be sifted, because the flour is prone to moisture and small lumps. If you have diabetes or don’t like sweet food, you can add less or no sugar. Diabetics can also use a small amount of xylitol instead, but xylitol should not be consumed regularly. The sugar is just to help ferment the flour and enhance its flavor. ★Note: The picture in this picture is the picture of the purple sweet potato and cute bear mixed with flour that I made for the first time. You can also use steamed and sieved pumpkin to add it, but if you add pumpkin and purple sweet potato, you need to reduce the water consumption above, because they themselves contain a lot of water after being steamed.

   

3. 3 ★As a reminder, it is very important to pay attention to the following step. The mixing method with chopsticks and the method of pouring yeast water are closely related to Sanguang. Pour the yeast water in the bowl into the flour basin one by one, and use chopsticks to stir the flour in one direction to make the flour and water evenly fuse. Do not pour all the water at once. If there is still a small amount at the bottom of the basin, If you have some dry flour, you can add some water appropriately. (The amount of water will affect the difficulty of kneading the dough. It is better to add it a little bit than to add it all at once. This will easily make the dough thin and sticky, making it difficult to control. It will also cause the proportion of other ingredients to be out of balance. Remember this.) The flour can finally become flocculent. The fluffy shape means that the flour and water have been roughly integrated and are waiting for your further operations, that is, the kneading of the dough is about to begin

   

4. 4 The fluffy dough is kneaded little by little with your hands. After the initial shaping, what you get is a loose and rough dough with dry flour, which is dry and uncomfortable. Remember, please use the heels of your hands to knead the dough at this time. Do not use your fingers or the front of your hands. Use a little more force here. I used to scratch around everywhere with my fingers, causing flour to stick to my hands and nails, and I was so tired that it was really crazy! Dear readers, after you use the above methods, pay attention to your basin and hands. Are they no longer the same as before? Look at my pot, there is almost no powder at all!

   

5. 5 Knead the dough into the shape of the pot in the picture above, take it out, place it on the chopping board, and start kneading the dough. You don’t need to use a lot of force now. Remember to continue kneading with the heels of your hands to form an oval. Turn the dough 90° and knead it vertically into a roll

   

6. 6 Turn the kneaded roll upright and knead it again, and knead it skillfully several times

   

7. 7 Just wait until the dough is smooth and elastic as shown in the picture,

   

8. 8 This is dough without purple sweet potato. Is it very smooth? (Sanguang uses three techniques: stirring in one direction with chopsticks, pouring in the right amount of water one at a time without too much water, and kneading the dough skillfully with the heels of your hands.)

   

9. 9 Put the mixed dough into a basin, cover the basin with plastic wrap and place in a warm place to ferment. The moderate temperature determines the fermentation of the dough. In winter, you can put it in a quilt or put it in the oven with the fermentation function turned on for fermentation. However, it is said that if the oven wants to live longer, it is best not to frequently use the fermentation function to ferment the dough. This will increase the humidity of the oven and cause the thermostat to be inaccurate

   

10. 10 The steamed buns are basically ready when they have doubled in size,

    

11. 11 If you're not sure, poke the bun and make sure it doesn't spring back and peel off the stringy texture.

    

12. 12 Sprinkle the prepared amount of all-purpose flour 2 on the chopping board. Take out the fermented dough and start kneading it with the flour to deflate it. Then press the dough with your palms slightly and press it into a slightly flat rectangular dough. Sprinkle a little flour on it.

    

13. 13 Then fold both ends of the dough inwards.

    

14. 14 Press flat again and repeat the above steps. When all the flour you prepared has been put into the dough, the work of putting the dough is completed. Then round again. Knead the dough until it is firm, smooth, weighty and comfortable to the touch.

    

15. 15 Cut the kneaded dough and the cross-section should be smooth and clean without any large holes. If there are any, please continue kneading.

    

16. 16 Take out a 20g and 10g small dough. Add a little bit of mixed and filtered red dragon juice to the 20g dough and knead it into a pink dough for decoration. If you don't have dragon fruit, you can use red yeast powder or red amaranth juice. Add an appropriate amount of cocoa powder to the 10g dough and knead it into a chocolate-colored dough for the eyes

    

17. 17 Roll the original color dough into long strips, and then add the ingredients. I usually make 40 grams each. The steamed buns are not too big or too small in the child's hand. The height of my steamer is not high, so I don’t dare to make it bigger. This will prevent the steamed buns from pushing against the basket and deforming the steamed buns after steaming, which will be a waste of time. How big you want to make depends on the height of your own steamer.

    

18. 18 Knead each small portion into dough and wrap the prepared fillings. I used peach filling and homemade sesame and peanut filling

    

19. 19 Each stuffed dough is rolled into a round bun and ready to be shaped into a cartoon shape for later use

    

20. 20 Here we focus on the process of making a cute bear: first use the original color dough to roll into a small ball of suitable size and flatten it, then use the pink dough to make a smaller ball and press it flat on top of the original color. Dip a little water on the area where the ears are to be attached, and use a toothpick to press the decorated ears into the stuffed dough. By the way, knead the original color dough into a ball of appropriate size and flatten it to make the bear's nose. Knead the chocolate dough into a small ball shape to make the eyes. The decoration on the nose is also a strip of chocolate dough, bend it and shape it into a "human" character. Then add a nose tip dipped in water and stick it on.

    

21. 21 The simple cute bear steamed buns are made. Fill the steamer with enough water and heat it until it is warm and stop the fire. Line the steamer drawer with steamer paper and put the steamed buns on top. Each steamed bun should be directly separated from each other and keep enough distance. Place it in a steamer covered with oil paper mat or steamer cloth for about 15 minutes. Because the dough is small, the second fermentation does not take too long. Close the steamer lid and wait until the steamed buns are slightly larger than before fermentation. If they feel elastic when pressed lightly with your fingers, you can steam them.

    

22. 22 Use cold water and high heat to start steaming. After the water boils, keep it on medium heat and steam for fifteen minutes, then simmer for 3 to 5 minutes before uncovering it. The cute bear steamed buns are now complete. As shown in the picture, the steamed buns are white, smooth and plump.

    

23. 23 This piggy bun is made from excess dough, and it’s even more adorable! Especially after steaming, they are all plump. Of course, you can also try to make steamed buns in various other shapes.