Little Tiger Donut Bun

Peel the pumpkin, cut it into pieces, and steam until cooked.

Mash it into a paste, let it cool to a slightly warm temperature, then mix with flour, corn oil, and yeast powder, and knead into a smooth dough.

Pinch off two small pieces and add them separately to dark cocoa powder and cactus fruit powder, kneading them into black and deep pink dough.

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

Roll out the yellow dough and use a cutter to cut it into round pieces.

Use a piping tip (preferably cylindrical, as it is less likely to deform after fermentation) to make a cut in the middle, and the donut will come out.

Roll a small amount of dough into a shape with pointed ends, three pieces per group.

Flatten two of them, dab some water and stick them on both sides of the doughnut to make arms, and stick another one diagonally at the bottom to make a tail. As shown in the picture.

Do them one by one, a total of 8, and place them in the steaming tray.

Roll the remaining yellow dough and white dough into sheets separately.

Use piping tips of different sizes to cut out circles.

Spread water and stick them together, then cut.

Stick it on top to make ears.

Take a little bit of red dough to make the tongue, then press two small white round pieces onto the tongue, as shown in the picture.

Take black dough to make the eyes and nose, and place them in the appropriate positions. After making them one by one, proceed to ferment.

After the shaped dough has finished proofing, mix a little dark cocoa powder with water and use a small brush to paint patterns on the dough, writing the character for king.

As shown in the picture.

Place it in the Meiyu steam oven, select the pure steam mode, and steam at 100 degrees for 20 minutes.

Finished product image.