Step 1

Pour milk into a basin, add yeast powder and stir slightly with a rubber spatula

Step 2

Add caster sugar and stir with a rubber spatula until the caster sugar and yeast powder are roughly dissolved, not completely dissolved

Step 3

Add all-purpose flour and olive oil and stir with a rubber spatula until powder-free

Step 4

Place the dough on a chopping board and knead into a smooth dough. Divide the dough into 8 small balls equally of 60g each

Step 5

To make 1 creamy French Bulldog from 1 small ball, you need to divide the small ball into different weights of dough, add fruit and vegetable powder and knead it into the dough, the weight is as follows: 55g, add a little pumpkin powder to make a pale yellow dough 1g, add a little strawberry powder to make a pink dough 2g, add a little edible charcoal powder to make a black dough 1g, add a little red yeast rice powder to make a red dough 1g, add a little purple sweet potato flour to make a purple dough

Step 6

During the kneading process, add a little milk to increase the moistness, and knead until the fruit and vegetable powder and dough are well mixed and smooth

Step 7

Take a 48g pale yellow dough, roll it into a circle, and knead it into a square with your hands from left to right, up and down

Step 8

Take a 4g pale yellow dough and a 0.5g pink dough and roll it into a spindle shape about 3cm and 2.5cm long respectively, and stack the dough on top of each other

Step 9

Roll out the two-color dough with a rolling pin and cut it in half, pinch it slightly thin at the incision to make the bulldog’s ears

Step 10

Brush the bulldog’s head dough with milk and stick the ears above the head

Step 11

Take a 4g pale yellow dough and roll it into a long shape, and then knead the middle finely to make it look like a dog bone

Step 12

It is glued to the position slightly below the center of the face in a figure eight shape and becomes cheek meat

Step 13

Take two pieces of black dough about the size of red beans and one about the size of a mung bean, roll them into a circle, and stick them to the face and cheeks to become eyes and nose respectively

Step 14

Take 1 soybean-sized black dough, roll it into a circle and rub it into a black strip

Step 15

Use a toothpick to take out a small 0.5cm piece and pierce the cheek meat, 3 on each side, as a beard

Step 16

Take a piece of white dough about the size of a grain of rice, roll it into a circle, paste it above the eyes, and flatten it slightly as a highlight for the eyes

Step 17

Take a piece of red dough about the size of a red bean, roll it into a circle and roll it into a drop shape, stick it to the notch under the flesh on the cheek, and use a toothpick to press a deep indentation as a tongue

Step 18

Take a 2g purple dough, roll it into long strips, divide it into 6 parts, roll them into a circle, and knead them into droplets

Step 19

Brush the top of the head with milk and stick the drop-shaped dough in the shape of a daisy flower

Step 20

Use a tool to press out the indentation at the center of the flower

Step 21

Take a basic white dough about the size of a grain of rice, roll it and place it in the concave place as a stamen

Step 22

Above the ears of the head, push out the small notch with a tool

Step 23

Grease the plate and place the pit bull in the plate

Step 24

Fill the pot with water, heat to about 45 degrees, turn off the heat, put the plate in the pot to ferment, 30 minutes in winter, 20 minutes in summer. After fermentation, turn on the fire directly and steam over medium heat for 18 minutes

Step 25

Cute and funny creamy French bulldog steamed buns, I wish you all a happy new year