The white swan steamed bun holder that can fly to the dining table
Ingredients
- Flour 430g
- Yeast 5g
- Water About 170ml
- Red yeast rice flour Appropriate amount
Steps
1. In winter, dissolve the yeast in warm water, add it to the flour, knead it until smooth, and place it in a warm place to ferment.
2. At this time, the volume of the dough has doubled. If you poke a hole with your finger, the hole will shrink immediately, indicating that it has fermented well.
3. After the dough is deflated, roll it into a large piece, then use a round mold to press it out. (If there is no mold, the mouth of the bowl can also be used)
4. Stick a little cooking oil on it.
5. Then, fold it in half as shown in the picture.
6. Take out the knife and cut a slender strip in half as shown in the picture.
7. Bend out the swan's neck and pinch out its mouth.
8. Use a knife to draw out the wings of the swan as shown in the picture.
9. Take the white dough, add an appropriate amount of red yeast rice flour, cut out squares, and then cut out triangles.
10. Glue on the eyes and the swan’s red crown.
11. I usually boil it with cold water and steam it over medium-low heat.
12. The finished product picture is here, grab one and start building it!
Tips
- This steamed bun clip is relatively small and can be steamed in about 15 minutes.
