Any Hello kitty fans here? I am a hk lover. Since young age till old now...hahaha
Late night making Hello Kitty steamed buns for my little princess.
Hello Kitty Steamed buns
Ingredients:
280g all purpose flour
7g oil
3g instant dry yeast
25g sugar
150-155 fresh milk
red yeast rice powder - for red ribbon
bamboo charcoal powder - for eyes, whiskers
pumpkin powder - nose
Steps:
1) knead dough by hand or by bread maker till smooth, hand clean bowl clean dough smooth. Liquid part if too dry may add more water or milk as different brand flour may have different water absorption.
2) rest dough for 10 mins.
3) press out all air by rolling the dough flat. Divide dough into the followings:-
8 portions of 53g each (kitty's face),
15g white dough (16pcs for ears),
15g dough + bamboo charcoal powder (for eyes and whiskers),
15g dough + red yeast rice powder (for ribbon),
5g dough + pumpkin powder (for nose).
Press and roll out air for each kitty's face. This step is very important to have smooth surface bun.
equally, roll into ball shape. (you may wrap in any fillings if you want).
4) place the buns onto a parchment paper or baking paper. after that can start mixing the colour dough. USING MILK AS GLUE to stick on the face features.
**Roll 16 equal size (mung bean size) black dough into round balls for eyes.
**Roll remaining black dough into thin tiny thread and cut into 5mm length for whiskers.
** Roll 8 pcs yellow dough about mung bean size for nose.
**roll the red dough into flat and using a ribbon shape cookies cutter to cut out. If you have no ribbon cookies cutter, just cut by knife a rectangle and squeeze in the middle become a ribbon.
5) Place all kitty's bun on the steaming rack. in the wok, add some water (about 2cm height water level) and on the fire till water is warm (about 45'C) then turn off the fire. Place the steaming rack on the wok and let it proof for 20-30mins. (if your shaping process is long time, you may skip the proofing time and straight away on the fire to start cooking.
6) steam for 10mins with medium heat. Lid cover wrapped by cloth to prevent dripping water to the surface. Off fire when time's up. DO NOT OPEN LID immediately. Wait for 10mins.
凯蒂猫馒头
材料:
中筋面粉280克
全脂牛奶 150-155克
糖 25克
酵母 3克
油7克
黄色（南瓜粉） ~ 鼻子
红色（红鞠米粉） ~ 缎带
黑色（竹碳粉）~ 眼睛和胡须
做法：
1）用手揉面大约10分钟，揉至面团表现光滑 （也可以用面包机打面团15分钟）。
2）保鲜膜盖好休面10分钟。
3）用擀面棍擀出气泡后然后切割成如以下的分量：
** 8份白色面团，每份53克，搓揉整形成圆圆的馒头状/包入内陷成为包子。
** 将15g白面团三杆三折杆成薄片，用刮刀切成16个三角形(耳朵)
** 黑色面团三杆三折擀出气泡，搓16个绿豆般大小的椭圆形(眼睛)，剩余的黑色面团搓出细长条(胡须)
** 红色面团三杆三折杆成薄片，用蝴蝶结饼干模压出8蝴蝶结。如果没有蝴蝶结饼干模，就用刀切出长方形，用手在中间部位捏一捏即可。 (蝴蝶结)
** 黄色面团三杆三折擀出气泡，搓8个绿豆般大小的椭圆形(鼻子)
将各部位用手微调后沾牛奶黏贴组合，并放在包纸/防沾纸上，排放在蒸盘里。
4）准备一锅水，开火煮至45度（用手可以摸到温温即可）,把馒头/包子放入锅内发酵约20－30分钟，轻轻按压表面可感觉有弹性。如果塑型用的时间太长，水滚后就直接蒸。
5）大火烧开蒸锅内的水后，转中火蒸10分钟。关火后，放置10分钟再小心打开盖子。不要让水滴到馒头表面。
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