Cute Rice Dumpling Buns

“First version” 1. Mix the flour, yeast, and sugar with water to form a dough. Knead into a smooth dough and let it rise until it doubles in size. 2. After it has risen, knead again in order to press out the air bubbles. I usually knead for about ten minutes (ง •̀_•́)ง it’s hard work. 3. Take a small portion of the dough and knead in matcha powder to make a matcha dough.

Divide the white dough into portions of 25 g each.

Roll into balls, flatten directly with the palm of your hand, wrap in red bean paste filling. (๑• . •๑) Simple and clear, right?

(๑e؂c๑）See, pinch it into a triangle, then round off each corner… I forgot to take a picture, haha 😜

Flip it over and it looks like this 😄 It’s become an onigiri rice ball 😁🍙

The matcha dough has been waiting too long backstage… Ta-da ta-da ta-da… it appears（｡ò ∀ ó｡） Roll it out into a big round sheet (ー_ー)!! I used a dumpling wrapper mold to cut it, looks like dumpling wrappers, right? 😊 But we’re off topic… We’re not making dumplings（＃－.－）

Cut the matcha sheet evenly into two halves and set aside (๑˙ー˙๑)

Look at the picture (●°u°●)​ 」 Is it clear…? Take one half of the matcha sheet and drape it like a scarf from the apex of the isosceles triangle all the way down to the bottom corner… (눈_눈) Smart friends, just look at the picture and ignore my clumsy description

Then take the other half of the matcha sheet and drape it symmetrically on the other side. Still, look at the picture… So cool, right… (づ ●─● )づ Mm-hmm… cool (๑°3°๑)

I made a beginner’s mistake… I’ll talk about it later ╮（╯＿╰）╭ Roll the white dough thin, then cut into strips and small pieces.

With the little white pieces of dough, I pinch and pinch and pinch… (●✿∀✿●) And out come cute little bows 🎀

Look at the picture: first wrap the long strip around, then pin on the little bow 😄 that’s how it becomes extra cute.

The other little zongzi also make their appearance (*∩ω∩)

Everyone together (*∩ω∩)… no, all the dumpling buns. Once wrapped, let rise for 20 minutes, then steam for 10 minutes and turn off the heat. (ง •̀_•́)ง… Once the heat is off, you’re free to do whatever you like. After walking around for a bit, come back and open the lid, otherwise you’ll regret it (눈_눈) It’s hard to take good photos at night; I’m already happy they didn’t turn into a mushy mess. The “beginner’s mistake” I mentioned just now is that the straps and little bows were rolled too thin and ended up looking bad (ﾉ_ _)ﾉ

A close-up shot

A solo shot

Time to eat zongzi 😄

“Second version” – based on teacher Wang Meiji’s pictures Ingredients ① Cake flour: 100 g Sugar: 3 g Yeast: 1 g Water: about 50 g Oil: a little ② Spinach powder: a little Red yeast rice powder: a little Pumpkin powder: a little Black charcoal powder: a little Mix ingredients 1 well, knead until smooth, and divide out 120 g of white dough. For the green dough, knead 30 g dough with spinach powder. Divide the remaining dough into three pieces and knead in red yeast rice powder, pumpkin powder, and black charcoal powder separately to color them.

Divide the white dough into 40 g portions and roll each into a ball.

Press them slightly flat.

With one palm pressing down on the dough, use the other hand to push in from the left with a dough scraper.

Switch hands and push in from the right; you’ll see a rough triangle shape form.

Do the same for the third side. Then place the scraper flat and press down. Because squeezing raises the dough, you need to press it a bit flatter.

What it looks like after pressing and squeezing

Divide the spinach dough into 5 g pieces and roll each into an oval.

Roll flat, roughly half the size of the scraper.

Use the scraper to cut lines into it.

Brush with water and stick onto the white dough, crossing left and right as in the picture.

Roll the pumpkin-colored dough into thin strips.

Cross them first.

Push toward the center to form a bow.

Brush the yellow strip with water and stick it in the middle.

After adding the bow, add eyes and blush. In summer, let rise at room temperature for half an hour; in winter, proof in the oven at 30°C and 60% humidity for half an hour; then steam for 10 minutes.

Zongzi

Super cute