Guoguo Mommy💋Panda milk yellow👍
Overview
Prepare ingredients: White dough: 300g flour, 3g yeast, 20g fine sugar, 15g corn starch, 20g corn oil, 160g milk. Black dough: 50g flour, 0.5g yeast, 30g milk, 10-15g black sesame and walnut paste. Filling: either custard filling or bean paste filling. Production steps: 1⃣️ Kneading dough: Pour half of the milk, yeast, sugar, and corn oil into a container and mix evenly. Pour in the cornstarch and flour, and stir until it is like cotton wool without too much dry flour. If there is more dry flour, you can slowly add the remaining milk. If there is little or almost no dry flour, you don’t need to add it. Knead into a smooth and non-sticky dough, cover with plastic wrap and ferment until doubled in size. Make the black dough in the same way. 2⃣️After the fermented black dough is kneaded and deflated, roll it out to about 0.5cm. Use three different round containers of large, medium and small to make ears (largest) and eyes (medium) respectively. Use the smallest round to press out a blank on the serious side, and pinch the excess parts together to make a nose. (This recipe makes a total of 12 pairs. There is leftover black dough, and the container uses a Wilton piping tip.) After all is completed, cover with plastic wrap and set aside. 3⃣️After the white dough is deflated, divide it into 12 pieces, roll them out flat and wrap them with fillings (custard, bean paste). Make a round shape, pinch the mouth downwards, and place it on the cloth. Then assemble the ears, eyes, and nose onto the white dough, and glue the adhesive joints together with water to make them stronger. It is recommended that the ears be further apart and more exposed, otherwise the ears will be invisible after steaming. 4⃣️Place the prepared dough dough in a steamer to rise for 20 minutes, add cold water
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Ingredients
Steps
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Preparation ingredients: White dough: 300g flour, 3g yeast, 20g fine sugar, 15g corn starch, 20g corn oil, 160g milk. Black dough: 50g flour, 0.5g yeast, 30g milk, 10-15g black sesame and walnut paste. Filling: custard filling or bean paste filling
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Kneading dough: Pour half of the milk, yeast, sugar, and corn oil into a container and mix evenly. Pour in the cornstarch and flour, and stir until it becomes cotton wool without too much dry flour. If there is more dry flour, add the remaining milk slowly. If there is little or almost no dry flour, you don’t need to add it.
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Exploded view
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After the fermented black dough is evenly kneaded and deflated, roll it out to about 0.5cm. Use three different round containers of large, medium and small to make ears (largest) and eyes (medium) respectively. Use the smallest round to press out a blank on the serious side, and pinch the excess parts together to make a nose. (A total of 12 pairs of this recipe have been made, there is some leftover black dough, and the container uses a Wilton decorating tip) After all is completed, cover with plastic wrap and set aside
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After the white dough is deflated, divide it into 12 pieces, roll them out flat and wrap them in the fillings (custard, bean paste), make a round shape, pinch the edges downward, and place them on a cloth. Then assemble the ears, eyes, and nose onto the white dough, and glue the adhesive joints together with water to make them stronger. It is recommended that the ears be further apart and more exposed, otherwise the ears will be invisible after steaming.
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Exploded view
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Place the prepared dough dough in a steamer to rise for 20 minutes, add cold water
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Finished product
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Finished product
