White Dough:
Plain Flour: 200g; Yeast: 2g; Warm Water: 105g.
Pumpkin Dough:
Plain Flour: 300g; Steamed Pumpkin: 80g; Yeast: 3g; Warm Water: 90g.
Shaping Dough:
Flour: 100g; Warm Water: 50g; Yeast: 1g; Bamboo Charcoal Powder: 1g.
Filling:
Ground Pork: 500g; Soaked Shiitake Mushrooms: 20; Salt: To Taste; Pepper: A Little; Sesame Oil: A Little; Soy Sauce: To Taste; Sugar: 1 tsp; Oyster Sauce: 1 tbsp; Chicken Powder: A Little.
Flavor: Salty and Fragrant; Cooking Method: Steaming; Time: Several Hours; Difficulty: Moderate.
Detailed Steps for Making Penguin Meat Buns
First, knead the white dough. Mix the yeast and warm water to make yeast water.
Add it to the flour.
Knead it into a smooth and elastic dough.
Mash the pumpkin with a spoon and add it to the flour. Use yeast water to knead it into a smooth and elastic dough.
Cover the kneaded two-color dough tightly and let it rest. (Next, prepare the filling.)
Knead the shaping material into a dough and cover it tightly for later use. (Next, prepare the filling.)
Prepare the ground pork and chop the soaked shiitake mushrooms.
Mix the shiitake mushrooms and ground pork together, and add salt, sugar, soy sauce, oyster sauce, and other seasonings to taste.
Mix well to make the filling.
Take out the rested dough, knead it flat and deflate it, and divide it into equal portions.
Take one portion of the dough and roll it into a round shape.
Wrap it with an appropriate amount of filling. (I added half a carrot left over from making soup. Please ignore it.)
Pinch the opening tightly and roll it into a long oval shape with thin ends.
Cut two ears on both sides with scissors.
Take out the black dough and roll it into thin slices. Use a cookie cutter to press out small pieces.
Stick them on the penguin’s belly as shown in the picture.
Take a piece of dough of any color and roll it into thin slices. Use a bubble tea straw to press out several small round pieces for the eyes.
Use a knife to cut out several small square pieces for the mouth.
Use an oval-shaped cookie cutter to press out several small oval pieces.
Use a cookie cutter to press out several small chrysanthemum pieces on the dough. (Next, assemble the buns.)
Assemble and decorate the buns as shown in the picture.
Put all the shaped buns in a steamer, cover tightly, and let them ferment until they are twice as large as before.
Do the same with the pumpkin dough as with the white dough, and let it ferment until it is twice as large as before. (I also added a few drops of red food coloring to make some red-bellied penguins.)
Boil water in a pot, put the fermented buns in, cover tightly, and steam over high heat for 15 minutes. Turn off the heat and let it simmer for 2 minutes before opening the lid.
Finished product.
