Yeast, (pumpkin dough 4g, white dough 1g), sugar 10g, cocoa powder about1g. ?
Method steps:
1. Peel the pumpkin, steam it and press it into mud. Add flour to the cooled pumpkin, add yeast sugar, and start kneading. Knead until the surface is smooth and elastic. Then it is fermented to the size of 1.5 times. Because it needs to be shaped, it is not necessary to send it twice. Add 1% to the fermented dough to get dry flour, and knead the dough until all the dry flour is kneaded. The purpose of this is to make steamed bread taste more solid.
2、? During the pumpkin dough fermentation, we prepare a second portion of white dough. Take 50 grams of flour, add about 20-25 grams of water and 1 gram of yeast, and knead into smooth and hard dough. Wake up with pumpkin dough to 65438+ 0.5 times of pumpkin dough.
3. Take 20 grams of dough from the white dough just now, add a small amount of cocoa powder to color, and make brown dough for later use.
4. Divide the kneaded pumpkin dough into three parts, two of which are 200g heads and the rest are ears. Roll the dough flat on your head.
5. Use the leftover pumpkin dough to make a shape like this as an ear. About one ear needs 15g pumpkin dough. Take about 6 grams of white dough to make a white inner ear.
6. Then, in this way, the two ears overlap and stick to the head. By the way, no matter which part you touch during the operation, you just need to apply some water to that part to stick it.
7. Take some brown dough and knead it into such thin strips to decorate the tiger's facial hair.
8. Take about 20 grams of white dough and roll it into round pieces.
9. Apply water under the white dough so that it can stick, and cut off the excess white part under the face with scissors.
10, and then touch your nose and mouth.
1 1. Finally, get a beard.
12, eat the rest.
13, I woke up again. I fermented in the fermentation room for less than 20 minutes.
14, I steamed it in the steamer for 20 minutes before it was cooked. If it is steamed in a pot, put the steamed bread when it is cold, and steam it after SAIC 15 minutes. After turning off the fire, it should be stuffy for three or four minutes before opening the lid to prevent the steamed bread from retracting.