Fat Penguin Squeeze Bag

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Fat Penguin Squeeze Bag

In the mixing bowl of a stand mixer, add milk, sugar, and salt, then add high-gluten flour, milk powder, and yeast

Start at speed 1 for 1 minute, then switch to speed 5 and knead for 5 minutes

After the dough comes together, add softened butter chunks

Knead at speed 4 for 4 minutes and stop

The dough should now pass the windowpane test, which took a total of 10 minutes

Take out the dough, divide it into three portions, with the largest being around 280g, the smallest around 60g, and the remaining as the medium-sized portion

Knead the medium-sized portion with bamboo charcoal powder to make a black dough, and knead the smallest portion with a few drops of yellow food coloring to make a yellow dough

Let the three dough portions proof in the oven at low temperature for about 1 hour until doubled in size

Flatten and deflate the white dough, divide it into five portions and let it rest, then divide the red bean paste filling into five portions as well

Roll out one white dough portion into a round disc and wrap it around the red bean paste filling

Gently flatten the wrapped dough

Flatten and deflate the black dough, roll it out into a thin sheet, and cut out 5 triangles

Place a black dough piece on top of the white dough, moisten with water to stick

Use a piping tip to cut out small circles

Flatten and elongate the small circles to make penguin wings, moisten with water and stick them on the penguin body

Roll the yellow dough into small balls for feet, then place them on a hollow mold and let them proof in the oven for another 30 minutes

Shape yellow and black small circles into beaks and eyes, then stick them onto the proofed penguins with water

Place in a preheated oven at 170 degrees Celsius and bake for about 25 minutes, cover the white parts with foil at the beginning to prevent browning

Fat and chubby penguin squeeze bag