Snowman's garter

1

Material complication: Southern mosaics are self-sprayed with 200 grams, if not replaced with 200 grams of barbed flour and 2 grams of dry yeast; room cool water is 110 grams, or 55 per cent of the flour volume; natural colours are appropriate and not limited to these colours and are not used in their actual use。

2

Flour and water are poured into large basins with chopsticks。

3

Hand rubbing into dry flour-free flour。

4

Placing the noodles on the board and rubbing them slightly as smooth as a water-light muscle in a pressurized manner takes approximately three to five minutes depending on the strength of the individual。

5

Eight small groups of noodles, each of which is rounded and placed on a steam mat; seven of which are placed in a wreath, with a thick thumb space between them; the other one is intended to be a small, single snowman; they are to be covered with a fresh bag and placed in the fridge throughout the journey; and those that are not used for the time being can also be carefully stored in the freezer, where they are taken to contain the fermentation speed of the yeast。

6

56 g pasta from the rest of the dough, with a proper amount of pumpkin powder and a few drops of water, and a yellow noodle rubbing into a “water-phosma”。

7

It is made of eight stripes, of which seven equals weigh about 7 grams each; the remaining slightly larger group uses the same。

8

Each small yellow pasta is rounded up into an ellipse and placed between two white ones。

9

Take 8 grams of white pasta, put an appropriate amount of red beet root and a small amount of red chord, and rub it in a red one; and flatten the red noodles and the yellow noodles that were left, respectively, in the shape of a parallel waist ladder, which are used to make snowman hats。

10

The face is wrapped around the snowman's head, the extra face is cut off and the top of the hat is squeezed。

11

A small amount of red pasta is added to the yellow one, a striped stripe is formed, seven equals are split, and it's rounded, a small bell around the neck; the rest can take green bean size and make a small cone into the nose of a snowman。

12

A small piece of white pasta is taken, a proper amount of spinach powder and a few drops of water is rubbed into a smooth paste, a 1 cm slice is cut, and a scissor is cut out of the ear of the scarf at one end。

13

They put small bells and small noses on each other; green scarfs around their faces, and then a scarve of scarfs on them; hooded whites around their heads with a little water on their heads; and a little white ball on the tip of the hat。

14

With little shears, shears her hair, and the balls on her hat cut her hair。

15

Take a small white noodle of about 5 grams, and a proper amount of charcoal powder to make smooth noodles, strip-cutting a little bit smaller than dry green beans, rounding the eyes of a snowman, slitting the remaining black noodles and making the mouth of a snowman。

16

Put a little cold water on the corresponding position of the face and put the eyes and mouth on it; the remaining white noodles are divided into two equals to be two little snowmen; the extra colored noodles are made into hats, scarfs, noses, etc.; the remaining ones are long strips and a lollipop bar; since the whole operation is longer and gives the dough sufficient fermentation time, no additional fermentation is required。

17

Directly into the steam tank, 100 degrees of steam for 18 minutes and five minutes of pan。

18

Snowman's garter, thin and soft

One, the protective film is too thin to stick to the face, and when it is removed, it can be brought up to destroy the smoothness and integrity of the face; it can be used as a protective film; the whole process must cover the protective (film) bag and properly contain the refrigerator to contain the fermentation of the yeast; if it is placed under room temperature, no extra fermentation time should be added to the back; two, the coloured face does not need to be grafted in advance and polished after the coloring; it is not too easy to retorch the face in advance, when it is used; three, the make-up of the head does not require too much water, and the amount of water adjusted on the basis of the water intake of the flour is generally 55% flour; and the face does not have to increase to two times the size of the traditional second round of the ferment, so that it can rise to 1.5 times as much as the size of the ferment; it is neither altered nor sty nor sty。