Fat Penguin Squeeze Bun

Overview

The kitchen has a new cooking machine, it’s time to give it a try during the weekend! I made a penguin squeeze bag today, and the finished product was a bit out of control. The penguins were as puffy and fat as balloons!

Tags

• baking
• bamboo charcoal powder
• bean paste filling
• butter
• high powder
• milk powder
• sugar
• yeast
• yellow food coloring
• milk
• salt

Ingredients

Steps

1. 1 First add milk, sugar and salt into the mixing barrel of the chef's machine, then add flour, milk powder and yeast

   

2. 2 Start kneading in speed 1 for 1 minute, then switch to speed 5 and knead for 5 minutes

   

3. 3 After forming a dough, add softened butter

   

4. 4 Then use speed 4 to knead dough for 4 minutes and stop

   

5. 5 At this time, the dough was ready to pull out the film. It took a total of 10 minutes

   

6. 6 Take out the dough and divide it into three parts, the largest part is about 280g, the smallest part is about 60g, and the rest is the middle part of the dough

   

7. 7 Add bamboo charcoal powder to the middle portion of the dough and knead it into black dough. Add a few drops of yellow coloring to the smallest portion of dough and knead it into yellow dough

   

8. 8 Place the three pieces of dough into the oven and ferment at low temperature for about 1 hour until doubled in size

   

9. 9 Flatten the white dough and deflate it, then divide it into five parts and let it rest for a while. Divide the bean paste filling into five parts as well

   

10. 10 Take a piece of white dough and roll it into a round piece, then wrap it with bean paste filling

    

11. 11 The wrapped dough is slightly flattened

    

12. 12 Flatten the black dough, deflate it, roll it into thin sheets, and cut out 5 triangles

    

13. 13 Place a piece of black dough on the white dough and brush it with some water to stick it

    

14. 14 Then use a piping tip to cut out small round pieces

    

15. 15 Flatten and stretch the small round piece to make penguin wings. Brush some water and glue them to the penguin

    

16. 16 Roll the yellow dough into small balls to make feet, then put them on the hollow mold and put them in the oven for secondary fermentation for about 30 minutes

    

17. 17 Then cut out small yellow and black discs to make mouths and eyes, and glue them on the fermented penguins with water

    

18. 18 Place in the preheated oven and bake at 170 degrees for about 25 minutes. In order to prevent the white part from coloring, cover it with tin foil from the beginning

    

19. 19 Chubby penguin squeeze bag