How to make bunny steamed buns, how to make bunny steamed buns

Generally, there will be tutorials on the Internet, you can go to the Internet to see the tutorials, little rabbit, what do you say about steamed buns? It feels okay! Generally, that kind of molding mold is used, and then baking flour and various seasonings are mixed together, and then this small steamed bun is made.

Steps. Step 11 of the rabbit steamed bunsTo make white dough: 150 grams of special flour, 2 grams of yeast powder, 5 grams of sugar, and step 22 of the rabbit steamed bunsStir the powder of the white dough well, add 80 grams of warm water to knead into a dough, and let it ferment for 50 minutes;

Step 33 of the preparation of the bunny steamed bunTo make coffee dough: 150 grams of whole wheat flour, 2 grams of yeast powder, 5 grams of sugar, 80 grams of coffee powder melted with hot water, let cool to 30, the practice of bunny steamed buns step 44

Stir the powder of the coffee dough well, add the coffee and knead it into a dough, and let it ferment for 50 minutes;

Step 55 of the practice of bunny steamed bunsCut the white dough and coffee dough into equal sizes;

Step 66 of the practice of bunny steamed bunsRoll the small agent into long strips;

Step 77 of the practice of bunny steamed bunscoiled into the shape of a rabbit and embedded with wolfberries as eyes;

Step 88 of the practice of bunny steamed bunsPut the prepared rabbit in the pot for 20 minutes;

Step 99 of the practice of bunny steamed bunsBring the pot to a boil over high heat, turn to medium heat and steam for 10 minutes, turn off the heat and simmer for 2 minutes.

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 it 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 retracting to complete the fermented plum file.

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

6. Knead until smooth dough.

7. Ferment the lead to disturb the erected purple dough and exhaust, keep kneading 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.

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 fight.

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, then fold the strip in half, and place the sausage near the fold.

6. The other two sides of the strip are tucked into the fold in half.

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.

Steamed bread originated from the barbarian era of human head sacrifice, said to be invented by Zhuge Liang when he conquered Meng, the shape of the human head, and then with the development and evolution of history, gradually changed to poultry filling, the core of the core but the history of Chinese Liang people eating steamed bread, at least can be traced back to the Warring States Period, when it was called "steamed cake".

During the Three Kingdoms, steamed bread has its own official name, called "barbarian head", Ming Lang Ying recorded in the "Seven Repair Manuscript": "The real name of steamed bread is Mantou, and the human head is sacrificed to God. ”