Tiger donut buns
By VicentaLakin
Recipe Recommendations
- pumpkin puree 230 grams
- flour 400 grams
- corn oil 4 grams
- yeast powder 3 grams
- water 15 grams
- Dark cocoa powder appropriate amount
- cactus fruit powder appropriate amount
Steps for Tiger donut buns
1
Pumpkin to pelvis evaporate。
2
Slurped to a mild temperature and mixed with flour, corn oil, yeast powder, and smoothed to the surface。
3
Two small pieces were added to the dark black cocoa powder and cactus powder, rubbing in black and dark pink noodles。
4
White pasta raw materials are mixed and rubbed into smooth ones。
5
Open the yellow noodles and cut them into circles。
6
Cut it in the middle with a florist mouth (preferably a cylinder, fermented, not deformed) and the doughnut comes out。
7
Scratch it in two-head shapes, three in groups。
8
Two flattens, some water on both sides of the doughnut to make an arm, and the other on the bottom to make a tail. As shown in the figure。
9
In turn, eight of them, in the steam。
10
The remaining yellow pasta and white pasta are in one piece。
11
Cut out the dots with different sizes。
12
Put the water together, cut it。
13
Stick to top to do ears。
14
Take a little red noodles and make a tongue, and press two little white slices on the tongue, as shown。
15
Take black noodles and make eyes and noses and place them in the right place. And then we'll ferment。
16
After the fermentation has been completed, a small amount of dark cocoa powder is turned on with water, with a little hair brushed on it, and the word “king” is written。
17
As illustrated。
18
Put it in the evaporation oven, choose pure steam mode, 100 degrees and 20 minutes。
19
The finished chart。