Chinese Food

Cooking Steps

1. 

   Step1:Ice milk + fine sugar + medium gluten flour + high sugar resistant yeast + corn oil must be kneaded into smooth and delicate dough by Chef (or hand kneading). By the way, my room temperature is 22 degrees air-conditione

2. 

   Step2:Take 100g + bamboo charcoal powder from the kneaded dough (it's not weighed until it can be kneaded into black). Take 10g and add a little bit of red koji powder into pink. Take 15g white dough and add a little more, just a little more into red dough

3. 

   Step3:Every 50g of the remaining white dough is kneaded into smooth dough and put on the steaming oil paper on the waiting meeting to make 5 remaining white dough preservative films and wrap them for us

4. 

   Step4:Black dough 18G rolled into a circl

5. 

   Step5:Roll out into a circle with a diameter of 12c

6. 

   Step6:Draw Mickey Mouse's face with a sharp knif

7. 

   Step7:Take the middle par

8. 

   Step8:Then gently lift the package over the white doug

9. 

   Step9:Then close your mouth to the white dough, or it will crack when steame

10. 

    Step10:Mickey Mouse's ears are 7.5G black dough each, with oval eyes and nose at the en

11. 

    Step11:Pink dough makes blush red dough for bow tie. Excuse me for not having enough time to take pictures

12. 

    Step12:Ferment at 22 ℃ for 20 minutes, then turn the steaming water on high fire to open, then turn to medium fire for 15 minutes, turn off the fire and simmer for 2 minutes, and open the lid