Main Ingredients:
Plain flour: 400g; Warm water: 215g; Yeast: 4g; Red yeast rice powder: 5g; Bamboo charcoal powder: a little (or food coloring).
Meat Filling:
Pork mince: 300g; Soaked shiitake mushrooms: 10 pieces; Chinese cabbage: half; Dried shrimp: a small handful; Salt: 2 tsp; Oyster sauce: 2 tbsp; Ground pepper: a little; Sesame oil: a little; Soy sauce: to taste; Dark soy sauce: 1 tbsp.
Dough for Shaping:
Pumpkin dough: 40g; White dough: 40g; Black dough: 50g.
Flavor: Savory; Cooking Method: Steaming; Time: One hour; Difficulty: Moderate.
Detailed Steps for Cooking Angry Birds Meat Buns
Prepare the filling, soak the shiitake mushrooms and chop the Chinese cabbage.
300g of pork mince. (You can mix more filling at once and use the leftovers for making dumplings)
Dissolve yeast and red yeast rice powder in warm water in advance.
In a bowl of flour, add the yeast and red yeast rice water and knead into a smooth, elastic dough.
Cover and let the dough rise naturally.
Prepare three small portions of yellow, white, and black dough for shaping.
Wash and chop the Chinese cabbage and shiitake mushrooms.
Also wash the dried shrimp to remove any sand.
Add the chopped Chinese cabbage, shiitake mushrooms, and dried shrimp to the meat filling.
Season with salt to taste.
Add two tablespoons of oyster sauce, soy sauce to taste, dark soy sauce, a little ground pepper, and a little sesame oil, mix well.
The filling is ready.
Take out the risen dough, flatten and deflate, then divide into equal portions.
Roll and flatten each portion into a round disc.
Fill with an appropriate amount of filling.
Pinch and seal the edges, then shape into a round bun.
Roll the black dough into a thin sheet, then cut into small triangles with one end thin and the other end thick.
Attach two pieces diagonally on the bun to create eyebrows for the bird.
Roll out another portion of white dough thinly, then use a small piping tip to cut out small circles.
Attach the small circles under the eyebrows to create eyes.
Roll out another portion of yellow dough thinly, then cut out small diamond-shaped pieces.
Add a tiny piece of black dough to the eyes, then fold the diamond-shaped piece in half and insert a toothpick at the bottom of the eyes to create the bird’s beak.
Arrange all the shaped buns in a steamer, cover and let them rise until they double in size.
Bring water to a boil in a steamer, then place the risen buns inside, cover tightly, steam over high heat for 15 minutes, then turn off the heat and let them sit for 2 minutes before opening the lid.
Finished product.
