Facial plastic, also known as kneading face, is a traditional art form that originated from civilizations. Various types of facial plastic exist, including those meant for display as ornamental crafts and others used for decorative plate enhancements, adding splendor to banquets. Some are even edible, delicate treats. As a result, facial plastic art has gained increasing popularity.
Common tools used in facial plastic creation include the Miansu sculpture knife, commonly referred to as the dial son, which comes in various models. Other tools include combs, scissors, and more. To ensure that ornamental facial plastics do not crack or wrinkle, the dough must be prepared properly.
Typically, the dough preparation ratio consists of snowflake powder and glutinous rice flour, honey, and preservative, with a ratio of 10:2:1:1, plus a pinch of salt. The ingredients are mixed evenly, then boiling water is added gradually while stirring. The mixture is stirred until no dry noodles remain, then kneaded repeatedly to achieve an even consistency, ensuring no lumps are present. The dough is then placed back into a basin, covered with a damp cloth, and allowed to rest for about two hours.
Upon awakening, the dough requires further kneading to ensure smoothness. It is then placed on a steamer. To prevent the dough from blocking the steamer's vent holes, a few pairs of wooden chopsticks are placed in the steamer, and a cloth is laid over them. The prepared facial plastic dough is placed on the cloth and evenly distributed. Steam is applied for approximately 30 minutes.
After steaming, the dough is allowed to cool slightly. While still warm, it is kneaded repeatedly. If the surface cools, it becomes too hard to knead. The kneading process is continued until the dough reaches a flexible, smooth consistency, capable of being pulled and stretched without breaking. At this point, it is ready to be colored.
Ornamental facial plastics can be enhanced with food coloring or watercolor paints. While watercolor paints create vibrant, beautiful colors, they are not suitable for consumption.
To color the dough, a small piece is taken and flattened into slices before the dye or food color is evenly applied. The dough is then wrapped and twisted into a corkscrew-like shape, kneaded, and twisted again to disperse the color evenly. Once the dough is smooth and the color is evenly distributed with no color spots, it is ready to use.
