How to make Sanyang Kaitai style steamed buns

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  1. Dissolve 3 grams of yeast powder with 120 grams of warm water at about 30 degrees for about 3 minutes.At the same time, weigh 250 grams of flour into a basin, pour the dissolved yeast water into the basin, and achieve a three-light policy of surface light, basin light, and hand light.Then pour it on the panel and knead horizontally and vertically until smooth.Knead until smooth.Knead 1 gram of cocoa powder into 30 grams of white dough until it is evenly mixed, as shown below

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  2.First make the body of the sheep.I used 70 grams of white dough and knead it into a round shape.The head is about 7 grams and knead it into a pendant shape.Just wipe some water on it and it will be done.The water will be in the dough.The top is 502 glue, then roll out the brown dough into a dough and cut out the shape with scissors.You can use it yourself.This is how the sheep's horns are made, and they are also dipped in water.

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  3. It looks like this when everything is done.The extra dough is used to make a few shapeless steamed buns.First, boil warm water in a pot over 30 degrees., then put the steamer on and wait for fermentation for 30 minutes.When it becomes obviously larger, you can steam it on high heat.Bring to a boil over medium heat and turn off the heat for 15 minutes.After 5 minutes, slowly open the lid.

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  4.The finished product looks like this, Sanyang Kaitai, I can’t write it well, please take care of me