How to make rabbit steamed buns, how to make rabbit steamed buns

How to make rabbit steamed buns:

Ingredients: 200 grams of flour, 100 grams of water, 3 grams of yeast, 120 grams of purple potato puree, 20 grams of purple dough water, 3 grams of purple dough yeast, 150 grams of purple dough flour, appropriate amount of kneading flour.

1. Mix the ingredients of the dough, then knead it into a smooth dough and ferment at room temperature.

2. Mix the ingredients of the purple dough, knead it into a smooth dough, and ferment it at room temperature.

3. For about 2 hours, dip your fingers in flour and poke the hole without retracting to complete the fermentation.

4. For about 2 hours, dip your fingers in flour and poke the hole without retraction, which is the completion of fermentation.

5. Exhaust the fermented dough, keep kneading and then slowly add flour.

6. Knead until smooth dough.

7. Exhaust the fermented purple dough, knead it constantly and then slowly add flour.

8. Knead until smooth dough is formed.

9. Pinch and place well, and let rise for 20 minutes.

10. Put the steaming drawer in a pot of cold water, heat over high heat, heat for 15 minutes after the hot air is generated, turn off the heat, and open the lid after stopping the fire for 3 minutes.

11. After cooling, you can draw an expression.

Method A:

1.The dough should be hard, not too soft, and must be kneaded thoroughly, divided into a size of about 50g2Take a round portion, then knead it into a shape that is small in the front and large in the back, and cut out the ears, feet, and tail as shown in the picture.

Use a toothpick to press out the mouth, then dip a little red pigment into the eyes. I made 7 of them, and if it's not too cold in the house, it's almost ready to ferment after it's done, just put hot water into the pot and steam for 15 minutes.

Method B: 1The dough should be hard, not too soft, and must be kneaded thoroughly, divided into a size of about 50g2Take a round portion, knead it into a long strip of about 40-50cm, roll out the body and head as shown in the picture, and clamp it on the head with a tool the thickness of a cotton swab.

3.Rub the ears a little sharper, use a toothpick to press out the cochlea, stuff the red bean eyes, and cut out the feet, mouth and tail. A total of 7 were made, if the room is not too cold, it is almost the same after the fermentation is done, directly into the pot with hot water, and steam for 15 minutes.

Just knead the noodles into the shape of a rabbit and decorate the eyes with peppercorn seeds.

Rabbit steamed buns, teach you to make super cute bunny steamed buns.

Ingredients: 250 grams of pumpkin, 300 grams of flour.

Excipients: yeast (dry) 4 grams, a pinch of sesame seeds.

The practice of rabbit steamed buns.

1.Peel and remove the pumpkin, cut it into slices, put it in a steamer and take it out after steaming (about 10 minutes); Drain the steamed pumpkin slightly and mash it into a puree, add the active dry yeast when the temperature drops to about 35 degrees, and mix well until the yeast dissolves.

2.Add the flour to the pumpkin puree, mix well with chopsticks, knead well into pumpkin dough, cover with moist gauze and leave it in a warm place to ferment for 2 hours, when the dough has risen to twice the size of the previous volume.

3.The fermented dough is placed on a cutting board sprinkled with a thin layer of flour, and the air inside is fully squeezed, kneaded into strips, and then divided into small pieces.

4.Rub the small agent into the shape of one pointed end and one round end as shown in the picture, then bend the pointed end upwards and press it flat, then use scissors to cut it from it, arrange it into two ears of the rabbit, and then gently pinch it under the rabbit's ears with two fingers to form the face of the rabbit, and finally glue a black sesame seed on the left and right sides as the rabbit's eyes; In this way, the rabbit steamed bun is ready.

5.Put the rabbit steamed bun raw blank for another 20 minutes and put it into the steaming drawer brushed with a little oil, steam it over high heat for about 10 minutes, then turn off the heat, and wait for about 3 minutes to bury it and then take it out.

Cooking skills. 1. When steaming the pumpkin, put the pumpkin directly on the steaming drawer to avoid too much moisture; It is best to use a microwave oven so that there will be less moisture; The exact amount of flour used in the pumpkin dough is ultimately determined by the moisture content in the pumpkin puree; It can be added or subtracted according to the actual situation; Since pumpkin dough is sticky, it is recommended that the dough be slightly firmer.

2. The fermentation time of the dough will vary depending on the temperature. The method of judging whether the dough is fermented well is: dip your fingers in flour and insert it into the dough, and after the fingers are withdrawn, the dough around the fingerprint cavity does not sink, indicating that the fermentation is just right.

If the dough around the fingerprint is rapid**, it means that the fermentation time is not enough; If the dough around the fingerprint sinks rapidly, then the dough is over-fermented; Generally speaking, when the dough has risen to twice the size of its pre-fermentation volume and there are many honeycomb-like holes in the dough.

3. It is best to cover the cut small agent with a piece of moist gauze to avoid dryness.

The simple method of bunny steamed buns is as follows:The ingredients are 300 grams of all-purpose flour, 3 grams of yeast, 150 grams of warm water and 6 sausages.

1. Pour warm water into a basin, add yeast and stir well, then pour in flour.

2. Use chopsticks to stir into a flocculent.

3. Knead into a smooth dough, cover and ferment until twice the size.

4. Cut the dough into 6 portions.

5. Take a small piece of dough and knead it round, knead it into a long strip of about 30cm, and then fold the long strip in half or early, and put the sausage near the fold.

6. The other two sides of the collapse strip are stuffed into the fold respectively.

7. Tidy up the shape, use red beans as rabbit eyes, make 6 in turn, put them in a steamer with enough cold water and let them stand for 20 minutes, boil over high heat and turn to medium heat, continue for about 20 minutes, turn off the fire and wait for 10 minutes before opening the lid.