Little Beef Steamed Bun

Mix the dough ingredients and knead into a smooth and proper dough.

Divide into 5 portions, add prickly pear powder, cocoa powder, and dark cocoa powder respectively to make pink, brown, and black dough, as shown in the picture.

Roll the white dough into a sheet and cut out irregular pieces.

Roll the large piece of pink dough into a sheet and cut out irregular parts. The size is the same as the white one.

White on the bottom, pink on top, spray some water, and roll it up.

Remove the irregular parts at both ends and cut into flower rolls.

Use another piece of pink dough to cut out a large semicircle with a round mold, and apply some water to stick it to the front of the steamed bun.

Make the ears next.

Place it on top and press it into the dough with chopsticks to secure it.

Roll a few small balls and stick them on both sides, then poke a small hole with chopsticks to make the nose.

Shape the brown dough into horns and stick them next to the ears. You can use toothpicks to support them from behind to prevent deformation after proofing.

Roll out the black dough and use appropriate tools to cut out the eyes and spots on the body.

Stick it in the appropriate position. As shown in the picture.

Finally, use an expression mold to press out the mouth, and the raw piece is finished.

Let the dough rest and proof a little longer before putting it into the Meiyu steam oven for steaming. (Because it ferments as you work, it looks about twice as big as before; it’s ready when it springs back immediately when pressed lightly. You can also reduce the amount of yeast based on your home temperature to prevent over-fermentation.)

Steam for 20 minutes and it’s ready.

Finished product image.