Black whole wheat bear bean bag
By VicentaLakin
Many young mothers and fathers started cooking to make healthy foods for their children. I have a couple of little friends who have left me a message asking how to make the buns that the kids like, and after all, there are very high demands on the face of the food. So, in the meantime, I've been helping these young parents to develop a couple of bouquets, just like playing mud with their kids, which is a bit cumbersome, but it's a good thing. It's trouble because it's not enough; but it's very easy to play with a child as a parent, or to find a pattern twice。
Recipe Recommendations
- Black whole wheat spontaneous flour 100 grams
- Southern steamed buns are naturally powdered 120 grams
- fresh milk 160 grams
- bamboo charcoal powder 2 grams
- red rice flour a little
- red bean paste 60 grams
- sweetening
- steamed
- an hour
- ordinary
Steps for Black whole wheat bear bean bag
1
Materials are ready: black whole wheat puff, southern bun powder, fresh milk, peat powder, red flour, water to wash red bean sand; black whole wheat puff can be used either directly or in combination with wheat powder, with different tastes; southern bunts have softer and sweeter tastes, with a smaller amount of water than branded common Chinese flour or northern cobbler powder; fresh milk can be replaced with fresh room water。
2
Get six red bean sandballs ready for 10 grams each。
3
Twenty grams of southern buns mixed with 12 grams of fresh milk, covered in a spare bag。
4
Self-powdering for black whole wheat and for southern buns, which are called 100 grams, respectively, can also be replaced with original and condensed flour, requiring an additional 2 grams of dry yeast。
5
Gradually adding milk, mixing it with chopsticks, then rubbing it into dry flour; flour with different rates of water consumption and the thinness of milk, so it has to be added on a case-by-case basis and adjusted for its state; and to make cartoons, which are not too much liquid and soft for the sake of plastic beauty and 3D sensitivity。
6
It takes about eight minutes to dump the noodles on the board and rub them in a smooth, fine and flexible way by pressing them; it is also an important step in ensuring that the face of the buns is smooth, thin and soft。
7
The large noodles were weighed and six small ones were divided, each weighing 50 grams; the rest was used for ears and noses。
8
Noodles that are temporarily inactive will be held in a shrouded basin to protect against water evaporation; small noodles will be pressed a few times, in a smooth form, with a small closing and pressured below。
9
Puts the bean sandballs in it。
10
Do not leave a gap between the skin and the bean sand, and seal it tight。
11
Put it back on the board and round it up with your hands; that's Bear Head。
12
Six cubs were dealt with sequentially, each of which was placed in a steam pan with a steam closet and covered with a fresh bag。
13
Scratch the remaining one into thin strips and cut out six small agents, each weighing 3 grams, in an elliptical form, divided into two pieces with a scratchboard。
14
A small amount of milk is applied to the knife and placed on both sides of the bear ' s head。
15
The rest of the dough is sharpened, with a small agent cut out, and a ball of soybean grains, the nose and mouth of the bear。
16
Put a little milk in the middle of the bear's head, put your nose on it and press it gently。
17
The other half-white group was divided into two parts。
18
One piece of charcoal powder。
19
The mackerel is dark and oily。
20
Growing strips, cutting out 18 small agents for eyes and black noses。
21
Every small agent has a ball of green bean grains in its hand。
22
To rub milk in the corresponding position of the head and place the eyes and nose on top。
23
The mackerel was sharpened and several pieces were cut out for mouth。
24
The little black noodle was provoked with toothpicks and placed under the nose of milk。
25
The remaining piece of white pasta rubbed a little red powder。
26
# A nice red chorus # # light and soft #。
27
Scratch it into thin strips and cut out 12 small agents, which are used to make bear cheeks。
28
Every small agent is rubbed into a ball of soybean grain size。
29
The ball was flattened on the hand, milked on the cheeks of the bear, and the cheeks were put on it; until then, the bean bag was all finished。
30
They are placed in a steam tank, heat it up for two minutes and raise the temperature to about 40 degrees, fermentation for about 20 minutes, which is 1.5 times the original size, can be evaporated, 100 degrees 22 minutes, and thorium 5 minutes before coming out of the pot; with an ordinary steam pan, which cools the pot, 1.5 times the size of the fire, which steams 18-20 minutes and thorium 5 minutes; and with the rest of the edges, which can be formed into strips, which can be made into florist。
31
Black Macatoon, soft and sweetBlack whole wheat bear bean bag Make Tips
Self-fouling powder is proportionally packed with yeasts, so it can be used with an appropriate amount of liquid, and only once fermentation is required to save a significant amount of time; if you have a ratio, you can add dry yeasts with a combined flour volume of 1-2%, and the amount of water is beautiful in plastic form and is 55-60% of the flour volume, adjusted for flour intake and room dry humidity; 2. The whole process is to cover the face of the face and the post-conforming skin with a skin that is too thin, which can be attached to the face of the face, so it is not recommended to use; and 3. Do not spray twice as large, 1.5 times the size of the skin, so that it can be evaporated and remain intact。