Red Tortoise Buns

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Red  Tortoise Bun – makes 5 tortoises
Recipe adapted from Guaishushu’s post and motivated to try this from Kelly Yip when I saw it in the Facebook group where she posted

250 grams of plain flour
1 tsp of instant dry yeast
60 grams of castor sugar
120 grams of lukewarm water
30 grams of shortening
1/2 tsp fine salt

Few drops of red food colour

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Method:

1.Place all ingredients into a stand mixer fixed with dough hook, start kneading until a smooth dough is obtain.

2. Weigh out 300g of the plain dough and leave it covered to proof. Add a few drops of red food color to the balance dough and knead until evenly distributed. Allow to proof and weigh out  5 pieces x 20g . Reserve the balance. When the plain dough has proofed to double in size, divide into 5 x 60g pieces. Remember to keep the dough covered with a damp cloth to prevent drying out.

To shape, roll out a piece of 20g dough until thin and wrap it around a piece of 60g plain dough. Shape into a round ball and place this on a piece of baking paper. Pinch a piece of red dough (from the reserved piece) and shape the head and 5 smaller pieces as the legs and tail. Poke two holes into the head for the eyes. Use a knife to press some lines on the the legs. Repeat until all the dough is used up. Watch the slide above and you will get a better picture of how to shape the tortoise.

Proof again until the dough about 1.5 times the original size. Arrange on a steamer and place into the wok fill with cold water and start your steaming time from this point for 15 minutes. Wait a couple of minutes before opening the cover to remove the buns and cool on a rack.

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