Qingchuan Doll Buns

Flavor: Other; Technique: Skillful; Time: Half an hour; Difficulty: Moderate.

Qingchuan Doll Buns Cooking Detailed Steps

Mix Ingredients 1, knead into a dough, add oil, knead into a smooth dough, then divide into two small doughs, knead in bamboo charcoal powder and red yeast rice powder. Let all the dough rest for ten minutes. Follow the proofing method.

The doll face is a 30g dough, wrap in red bean paste, knead into a round shape.

Flatten the black dough, cut out a round shape with a dumpling mold.

Then use a piping tip to press out small circles, push the center a bit to form a small peach shape.

Roll a strip larger than the round face, and a smaller one. Fold the smaller strip in half, moisten with water and stick it on top of the larger black strip to create a bun. See image.

Divide the round piece in half. First, moisten and stick the peach shape in the slightly upper middle position, then moisten and stick the half round piece on top, as shown in the image.

Attach the bun created earlier to the head. Flatten the black dough, use a straw to press out round eyes. Mold a bit of red dough into a small mouth. Mold white dough into small rounds, add red dots as ears. Proof at room temperature for half an hour in summer, or proof at 30 degrees in the oven for half an hour in winter, then steam for ten minutes.

The doll with a face mask

Cute, right?

So adorable

Organizational chart