Shiba Inu Bean Paste Bun
Ingredients
- Flour 250g
- Pumpkin puree 130
- Yeast 2-3 grams
- Bamboo charcoal powder A little
- Monascus powder A little
- Bean paste filling Appropriate amount
- Flour (for white dough) 20 grams
Steps
1. Peel and steam the pumpkin.
2. Let it cool and then put it in a food processor and beat it into puree.
3. Add yeast to pumpkin puree and mix well, add flour and mix into dough.
4. Cover the dough with plastic wrap and let it rise until doubled in size.
5. Add 20 grams of flour to water and a little yeast to form a white dough.
6. Take out 5 grams of dough from the white dough, add a little red yeast powder and knead it repeatedly to form a red dough.
7. Red dough is used to make the tongue of the Shiba Inu.
8. Take about 5 grams of dough from the white dough, add bamboo charcoal powder and repeatedly knead it into black dough.
9. Use black dough to make the eyes and nose of the Shiba Inu.
10. Sprinkle some flour on the board, knead the risen yellow dough on the board repeatedly with your hands until it is smooth.
11. Cut the kneaded dough into dough pieces of about 45-50 grams each.
12. Knead the dough evenly and roll it into a thin piece of dough with thick edges in the middle.
13. Wrap in bean paste filling.
14. Wrap it like a bean paste bun and place it with the seam facing down.
15. Roll the white dough into thin sheets and cut out circles with the mouth of a cup or a mold.
16. Cut off a piece from the top of the disc.
17. Brush a little water on the yellow bean paste buns.
18. Wrap the white dough into the lower part of the yellow bean paste bun.
19. Take the yellow dough, roll it into thick slices, and cut it into small triangles.
20. Roll the white dough into thin sheets and cut into triangles, which should be smaller than the yellow triangles.
21. Brush the white triangle with water onto the yellow triangle.
22. Dip the left and right sides of the upper part of the yellow bean paste bun into ears.
23. Take black dough and knead it into two pieces the size of mung beans in the palm of your hand to serve as eyes. Then rub a pea-sized piece for the nose.
24. Apply water to the corresponding location.
25. Roll the black dough into thin lines.
26. Cut a small piece and put it under the nose.
27. Knead the red dough into droplets in the palm of your hand.
28. Dip it into the middle of your mouth and gently press the middle of the red dough with a toothpick.
29. Let the ready-made green embryos rise for 20 minutes. If the shaping time of your green embryos is too long, you must be flexible in controlling the rising time.
30. Add water to the steamer and put the raw embryos in. Steam for fifteen minutes and then turn off the heat. After another five minutes, open the lid.
Tips
- 1: Try to be as fast as possible when styling Shiba Inu in summer. After styling, the time to wake up must be flexibly controlled. If the proofing time is too long or the proofing time is insufficient, the effect of the finished product will be affected.
- 2: After the dough has risen for the first time, be sure to knead it repeatedly until the dough is smooth and has no bubbles.
