How is the pasta tiger made?

Ingredients: 250 grams of plain flour, pumpkin puree, appropriate amount (the water content of each pumpkin is different, I really can't give a specific value here);

Yeast, (four grams of yeast for pumpkin dough, one gram of yeast for white dough), 10 grams of sugar, about 1 gram of cocoa powder.

Method steps: 1. Peel the pumpkin, steam it, and press it into a puree. Add the cooled pumpkin to the flour, add yeast sugar and start kneading the dough program.

Knead until the surface is smooth and elastic. Then ferment to double the size, because you want to shape it, so you don't need to send it to 2 times. Add 1% dry flour to the leavened dough and start kneading the dough until all the dry flour is kneaded.

The purpose of this is to make the steamed bun taste firmer.

2. During the fermentation of the pumpkin dough, we prepare the second white dough. Take 50 grams of flour, add about 20-25 grams of water, one gram of yeast and knead it into a smooth, hard dough. Rise with pumpkin dough until the pumpkin dough is doubled.

3. Take 20 grams of dough from the white dough just now, add a small amount of cocoa powder to adjust the color, and form a brown dough for later use.

4. Divide the pumpkin dough kneaded into dry flour into three parts, two portions of 200 grams as the head, and the rest as the ears. Roll out the dough on the head and press it flat.

<>6. Then, again, overlap the two ears and dip them under the head. By the way, during the operation, no matter which part is touched, you only need to apply some water to that part, and it can be sticked.

7. Take some brown dough and roll it into thin strips like this to decorate the tiger's facial hair.

8. Take about 20 grams of white dough and roll it into round slices.

9. Apply water under the white skin, so that it is wet, and use scissors to cut off the excess white part under the face.

10. Then dip it into the nose and mouth.

11. Finally, put on your beard again.

12. Finish the rest of the one.

13. After the second proofing, I fermented in the fermentation room for less than 20 minutes.

14. I steamed it in a steam oven for 20 minutes and it was cooked. If you steam it in a pot, put the steamed buns in cold water, and steam it for 15 minutes after steaming. After turning off the heat, let it sit for three or four minutes before opening the lid to prevent the steamed buns from retracting.

1 Knead the dough until smooth, take a piece of dough weighing 270 grams, roll it round and knead it into strips, gently flatten the two ends to make the body of a little tiger.

2. Cut 5 knives with a knife first, and then cut 2 knives for each portion. Pinch three together.

3Then fold the other end in half and press out the tiger pattern with a comb.

4 Take a 25g dough, roll it into strips, press both ends slightly, and cut 3 knives respectively to cut out the tiger's hind feet.

5 Take a piece of 40g dough and roll it round, and use a small comb to press out the shape of a tiger's mouth.

6. Make the nose, eye sockets, ears, and teeth of the tiger.

7. Combine the tiger's facial features, use two black beans for the eyes, and melon seeds for the fangs. Dip the bottom of the tiger's head in water and pack it up. Place in a steamer.

8 Finished products. <>

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The simple recipe for tiger pasta is as follows:

1. Peel and steam the pumpkin, let it cool, add sugar and yeast and stir well, then pour in flour and knead it into a smooth dough.

2. Cut out small sections (leave a small section to make shapes), knead them separately, cover them with oil paper and plastic wrap to avoid air drying.

3. Roll out half of the reserved small dough and print the tiger ears with a small piping mouth. Divide the remaining half into two portions, add an appropriate amount of cocoa powder and red yeast rice flour to each, knead and color, and roll out into thin slices.

4. The dough of cocoa powder is made into the eyes, nose and whiskers of the little tiger. Take a little flour and add water to knead the dough, roll it out thinly, print out small round pieces with a large straw, and put it under your nose.

5. When gluing the facial features of the little tiger, brush a little water. Because the dough has risen for too long during the process, it can be steamed directly in a pot with cold water for 15 minutes.

Ingredients: Ingredients.

500 g of flour

Water 252g egg yolk 1 pcs.

Sugar 10g excipients black beans.

2 raisins.

2 steps. 1.Put flour and water, sugar and dough and knead into a smooth dough. Place in a warm place to ferment for 40 minutes.

2.After the dough has risen, take one-third of the dough and knead it into a long circle. Squished at both ends.

3.Cut the flattened end of the strip with a knife 5 times, 2 times in each piece, and pinch each three sides together to form a claw. Make six little toes on the front foot, and pinch each three toes together.

5.The back two feet are to take a little dough and knead it into round strips, flatten the two ends and cut it three times, and then divide it into two hind feet and put them under the back of the tiger's body. Swing outwards a little.

6.After taking a piece of noodles and flattening them, cut 7 knives in each 2 times, pinch the three noodles together into seven small petals.

7.Finish it on top of the tiger's front feet, a little backwards.

8.Take a small piece of dough and stretch it into a long strip, knead it into a triangle, cut it into a bristle with scissors, and shear it backwards and forwards. Wrap it up on the back of the tiger and roll it up.

9.Take a ball of dough and knead it round, use a knife to cut a little bit in the middle as a mouth, and press two black beans into the eyes.

10.Take a little dough and rub the long strip, flatten both sides into the nose, and prick the two holes with a toothpick to make the nostrils. Cut the eyebrows a few times with scissors pointing forward.

11.Take a little dough to make the teeth bigger, in the press two raisins, the ears are done.

12.Put the finished head on your body. Steam for 20 minutes. Apply a layer of egg wash to the body.

13.Once steamed, bake in the oven for five minutes.

Qiaohu steamed bread Qiaohu steamed bread preparation Ingredients Ruixue powder (200 100 200 grams) pumpkin puree (appropriate amount) yeast (2 1 2 grams) cocoa powder (10 grams) sugar (25 grams 20 grams) warm water (appropriate amount) Seasoning None Kitchen utensils Steamer 1 After the pumpkin is steamed, take an appropriate amount of pumpkin puree 200 grams of snow powder 2 grams of yeast and stir well 2 Knead into a dough and ferment at room temperature for 40-60 minutes 3 The dough ferments.