Wangzai Steamed Bun

Mix the dough ingredients and knead into a smooth dough.

Pinch out 3 pieces, add deep black cocoa powder to one and cactus fruit powder to another, kneading them into black and pink doughs, with the black dough being a bit more.

Divide the large pieces of white dough into 8 portions, knead them into buns, and place them on the steaming tray.

Roll the black dough into a sheet, and use a mold to cut out the hair. If there is no mold, you can make 5-6 small teardrop shapes and stick them together to create the hair.

Water is smeared and stuck on the top.

Roll out the white dough and the black dough separately, and use large, medium, and small molds to cut out oval shapes, with the white one as the middle piece.

According to big-medium-small, black-white-black, stick them together to make eyes.

Knead the black dough evenly and roll it out, use a round hole mold to press out round pieces, then cut out a piece in the shape of a smiling mouth.

Roll out the pink dough, press out small little hearts, and make tongues.

Stick it below the eyes, as shown in the picture.

Then use pink dough to press out the blush.

Finally, press out slightly thicker round pieces with the white dough, roll them a bit with chopsticks, and stick them on both sides to make the ears. The Wangzai dough is ready and should be fermented until it doubles in size. (This depends on the room temperature; when I made it, it had already fermented, so it could be steamed directly)

When using the MeiYu steam oven, choose the pure steam mode and steam at 100 degrees for 20 minutes.

Finished product image.

Finished product image.

Finished product image.