Ingredients for Decorative Steamed Buns:
– 280g all-purpose flour
– 160ml milk
– 30g fine sugar
– 3g yeast powder
– 7g olive oil
– Small amounts of pumpkin powder, strawberry powder, purple sweet potato powder
– Small amounts of charcoal powder, red yeast rice powder
– Small amount of milk (for adhesion)
Preparation Steps for Decorative Steamed Buns:
1. Pour milk into a bowl, add yeast powder, and mix slightly with a rubber spatula.
2. Add fine sugar and stir until sugar and yeast are mostly dissolved (complete dissolution not required).
3. Incorporate all-purpose flour and olive oil, stirring until no dry flour remains.
4. Transfer dough to a work surface and knead into a smooth consistency. Divide into 8 equal portions (60g each).
5. For one French Bulldog bun: Divide one portion into colored dough balls using vegetable powders:
– 55g + pumpkin powder = light yellow
– 1g + strawberry powder = pink
– 2g + charcoal powder = black
– 1g + red yeast rice powder = red
– 1g + purple sweet potato powder = purple
6. During kneading, add milk sparingly to maintain moisture until colors are evenly incorporated.
7. Shape 48g light yellow dough into a square by pinching edges.
8. Roll 4g light yellow and 0.5g pink dough into 3cm/2.5cm spindle shapes, then stack.
9. Flatten layered dough with rolling pin, cut in half, and thin edges for bulldog ears.
10. Brush head with milk and attach ears to top.
11. Shape 4g light yellow dough into bone-like form with thinner middle.
12. Attach in inverted V-shape below face center as jowls.
13. Adhere black dough balls (red bean/ mung bean-sized) for eyes and nose.
14. Roll black dough (soybean-sized) into strip, cut 0.5cm segments for whiskers.
15. Insert three whiskers on each side of jowls using toothpick.
16. Attach white dough (grain-sized) above eyes as highlights.
17. Shape red dough (red bean-sized) into teardrop, indent with toothpick for tongue.
18. Divide 2g purple dough into six teardrop shapes.
19. Arrange purple teardrops into daisy pattern on head with milk adhesion.
20. Create indentation at flower center.
21. Place white dough (grain-sized) in indentation as stamen.
22. Notch area above ears with tool.
23. Place bun on oiled plate.
24. Steam in 45°C water: ferment 30 mins (winter) or 20 mins (summer).
After fermentation, steam over medium heat for 18 minutes to complete step 25. These adorable and playful French Bulldog cream buns wish everyone a Happy New Year!
Cooking Tips for Shaped Steamed Buns:
1. Knead the dough and shape it before fermenting. During the shaping process, the dough continues to ferment. If the dough has already fermented, pressed areas may develop indentations, making it difficult to achieve a successful result. Therefore, complete the shaping before fermentation is finished.
2. For each attachment point, use a cotton swab to apply a small amount of milk to help with adhesion.
3. Once cooled, the steamed buns can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
4. Tools required: Fondant tool set, toothpicks, and a rolling pin.
5. Ingredient quantity: Makes 8 buns, each weighing 60g.
Cooking delicious dishes requires; each of my recipes includes handy tips. Search for ‘French cuisine’ to view my recipes directly!
