Small pig Bean Bun(xiao zhu dou bao )

Small pig Bean Bun

Introduction:

"It's a morning snack for kids. At least my children will always stare at this lovely bun when they eat it. They will feel very happy when they eat this kind of morning food, ha ha ~ "

Production steps:

Step 1: melt the yeast with warm water and set aside.

Step 2: Red dough: add 3-5 grams of Monascus powder into 100 grams of flour, slowly pour in yeast water (about 1 gram), mix well, then add appropriate amount of water, stir with chopsticks to form flocculent.

Step 3: white dough: add 3G yeast water into 400g flour, slowly add appropriate amount of water, and stir with chopsticks to form flocculent.

Step 4: knead the flocculent flour into two smooth dough by hand.

Step 5: cover the two dough with fresh-keeping film, ferment to twice the size at room temperature, and form a honeycomb inside. Dip your fingers in flour to press the dough, and it will grow well without shrinking.

Step 6: move the dough to the chopping board and knead until there is no obvious hole on the cut surface, which means that the air in the dough is basically discharged, even if it is kneaded well.

Step 7: rub the dough into long strips.

Step 8: use a knife to cut into about 30 grams of flour.

Step 9: flatten each dough by hand.

Step 10: with the left hand, take the edge of the preparation and rotate it. With the right hand, roll the dough with a rolling pin to form a round skin that is thick in the middle and thin around.

Step 11: put the right amount of bean paste in the middle of the dough.

Step 12: fold the dough with the thumb and index finger of the right hand, turn the left hand and fold the right hand counterclockwise until the mouth is closed and pinched into a bun shape.

Step 13: put the bun on the chopping board and round it with your hands. The body of the pig is ready.

Step 14: take a small amount of red dough and roll it with a rolling pin to form a thick, thin and moderate dough.

Step 15: use the mold to take two triangles on the red dough as the pig's ears.

Step 16: use the mold to take an oval piece of dough on the red dough as the pig's nose.

Step 17: in the middle of the pig's nose, prick two eyes with toothpick.

Step 18: This is a good pig's ear and nose.

Step 19: dip the bottom of ear and nose with water and stick it in the right place of dough.

Step 20: stick black sesame or black beans to the pig's eyes.

Step 21: make a female pig with a bow. ︿＿︿

Step 22: do all the pigs in turn.

Step 23: put cold water into the steamer, spread a layer of edible oil on the drawer, put the pig embryo in, pay attention to the gap between the embryos, and leave room for expansion. Continue to wake up for 10 minutes. Turn on high water, turn to low steam, turn off the fire after 15 minutes, and open the lid after 5 minutes.

Step 24: isn't it cute?

Materials required:

Flour: 500g

Yeast: 4 g

Monascus powder: About 5g

Water: moderate

Bean paste filling: 400g

Note: 1. When making a pig's nose and ears, you should make the matching nose and ears according to the pig's body size, so that the pig will be vivid. 2. When packing bean paste stuffing, the amount should be relatively moderate, and the skin should be a little thicker, so that the piglets appear fat and lovely. 3. The actual amount of pink dough is very small, and the rest can be used for other shapes, such as red rose. 4. If you don't have red koji powder, you can add purple sweet potato into the dough and knead it into purple dough to make the nose and ears of piglets. 5. If you don't have the right mold on hand, you can cut the dough into triangles and ellipses directly with a knife, and do the ear and nose of the piglet after a little shaping.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Xiao Zhu Dou Bao