Drunk Gourd Bread

1. Use the post oil method to knead the dough until it reaches the expansion stage for initial fermentation

2. The fully fermented dough will not collapse or shrink when pressed down with your fingers

3. Inside is a honeycomb structure! Take out the exhaust after fermentation

4. Take a little red yeast powder and knead it into a red dough for later use

5. Divide the other dough into eight pieces of 40g and 10g dough

6. Roll thin with 40 grams of dough

7. Wrap with meat floss

8. Keep your mouth facing downwards

9. Stick 10 grams of dough with water and place it on top of the shredded meat dough

10. Prepare all the dough in sequence

11. Roll out the red dough thinly and cut it into thin strips

12. Place the thin strip at the waist of the gourd

13. Use a red thin strip to form an 8-shaped adhesive and stick it with water at the junction of the red strips at the waist

14. Use the remaining raw dough to make gourd stems

15. Just stick it on and it's done! Performing secondary fermentation in wet areas is almost enough! You don't need to fully release the gourd. During fermentation, the gourd may sway around. Don't tidy it up, only then can you feel drunk!

Preheat the oven to 180 degrees and bake for 15 minutes. After coloring, cover the gourd with baking paper to prevent excessive burning!

17. After the oven cools down, just draw an expression with chocolate! Isn't it cute!

18. Haha finished product appreciation