Cooking Steps

1. 

   Step1:Ice milk + medium gluten flour + sugar + corn oil + yeast and form a smooth dough. Not only the surfac

2. 

   Step2:No pores after cutting. This is the perfect dough.

3. 

   Step3:30g for white dough. 5g + a little bit of red koji powder = pink dough. 10g + Matcha powder = green dough. 5g + a little more bamboo charcoal powder = black dough. The rest will turn into gray dough with a little bamboo charcoal powde

4. 

   Step4:The gray dough is divided into 20g and wrapped with plastic wrap for use. The others are divided into 6 pieces on average. About 40g each. Round

5. 

   Step5:Roll it out into an oval shape, with a length of about 10cm and a width of about 7c

6. 

   Step6:Put the bean paste and ice cream stick in the middl

7. 

   Step7:The way of closing is as shown in the figure. Be sure to pinch tightly.

8. 

   Step8:Make oval ears with 20g dough just in reserv

9. 

   Step9:About 3G white dough rolled into an oval shape. About 3cm. It's the belly of a chinchill

10. 

    Step10:Glued to the body of a chinchill

11. 

    Step11:Use white dough and black to make beard, eyes and nos

12. 

    Step12:The pattern on the stomach is rather small. It is necessary to use toothpick as a supplement. It can also make a different facial expression of a chinchilla. I also made a blush. It is a pink dough

13. 

    Step13:Use a mold to press out the shape of leaves. If there is no mold, use green dough to rub into olive shape. After rolling flat, press out the indentation in the middle.

14. 

    Step14:Tmall has finished its modeling. It has started room temperature fermentation. The fermentation time is about 25 minutes. My room temperature today is 29 degrees. The humidity is 60. This should be adjusted according to my actual situation

15. 

    Step15:15. Put cold water in the pot. Turn to medium heat after boiling. 15 minutes in total. Turn off the heat and simmer for 2 minutes.