Christmas Snowman Cartoon Steamed Bun Series (3) ~ Snowman with a Red Cloak

Prepare all ingredients. Dissolve the yeast in warm water, then add it, the flour, and sugar to a mixing bowl. Stir with chopsticks until no liquid remains, then start kneading the dough and add in the corn oil.

Knead into a smooth dough.

Divide the dough into five portions: 30g, 10g, 1g, 1g, and 1g respectively.

The key point of this recipe lies in the red dough. In addition to red yeast rice powder, add a small amount of pumpkin powder dissolved in water before kneading. This way, the red color will turn out nicer.

Take 1g of reserved white dough, mix it with pumpkin powder to make yellow dough, then mix in a little red dough to create orange dough. This is for the snowman’s nose. If you find it cumbersome, you can also use just yellow dough for the nose.

When making orange dough, add the red dough in small amounts gradually instead of all at once, and ensure the yellow dough is a deeper color. A light yellow won’t be suitable.

Here are all the dough colors needed to decorate the snowman. The light pink color comes from mixing white dough with a small portion of red dough. With the colored dough ready, we’ll now proceed to divide the dough for the snowman bun shapes.

After dividing the dough, remember to cover it with plastic wrap to prevent moisture loss.

For the remaining white dough, shape it for the snowman bodies. Divide it into six parts, roll them into balls, and assemble. You can make three to four snowmen at a time. Too many might cause the dough to rise too quickly.

This recipe mainly features this snowman design. Other styles are similar; refer to the images to create them.

Take the red dough, flatten it with a rolling pin, and cut off a corner with a round mold.

Apply a bit of water on one side.

Shape the piece into a snowman hat, narrowing the top slightly.

Fold the hat as shown.

Take white dough and roll it into a thin strip.

Use it to make the hat’s edge as shown in the picture.

Hold the snowman in your left hand and start cutting the hat’s edge into a fluffy texture with scissors.

Finishing the edge is a bit tricky; place it on the table for stability while cutting.

Roll red dough into a disc again, not too large, to make the snowman’s clothing. Trim it as shown in the picture.

Attach the clothing to the snowman’s body as shown.

Take white dough and roll it into thin strips.

Create an edge for the clothing, also decorating the neck area.

Again, hold the snowman with your left hand and snip the white clothing edge for a fluffy effect. If you want to save time, you can skip cutting the hat and clothing edges.

Use red dough to make a bow.

Decorate the snowman with the bow.

Detailed steps for creating the snowman’s facial expressions can be found in the first snowman series recipe, so I won’t elaborate here. Refer to the images, and if you’re unsure, revisit the earlier instructions.

Other three variations include minor adjustments. Below is a brief explanation.

This snowman’s hat is upright with a little tip, and the edge has no fluffy effect.

This snowman’s hat is identical to the first one but has no red cloak or edge trimming, making it faster to create.

This shorter hat version has a slightly different outfit compared to the first design. Follow the picture for details.

For shorter hats, the edges are tucked inward, leaving no visible tip.

Steam over boiling water for 15 minutes, then let rest a few minutes before removing from heat to prevent the buns from shrinking due to a sudden temperature drop.