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How to Fold a Simple Baby Doll Stroller (with Pictures)

writ­ten 10/27/2025, updat­ed 10/27/2025

What

Step by Step guide with pic­tures for fold­ing col­lapsi­ble, sim­ple strollers, whether for baby doll toys or kids

Why

I found it super dif­fi­cult to do the first time and could­n’t find much help on the inter­net quick­ly

Process

Step 1 — Undo Side Stops

Locate the stop mech­a­nism on either side of the mid­dle of the stroller (there’s no need to remove the fab­ric seat), and lift up to release the stop­per

Step 2 — Release the Crossbar

Find the cross­bar on the back side near the wheels, and lift up

Step 3 — Collapse the Stroller

This is the main mech­a­nism of col­laps­ing the stroller. What you’re going to do is press in on the joint in the mid­dle of either side (see 1st pic­ture below) cre­at­ing inward and down­ward force at the same time. Make sure none of the stops have fall­en back down!

Note: If you encounter resis­tance from the stroller (espe­cial­ly if this is the first time fold­ing it), you may need to apply some more force. I had to light­ly pound either side with my fist to make it go. *BE CAREFUL* and mind your fin­gers!!

I found it eas­i­er to flip the stroller upside down so it would­n’t slide on me so much

All Done!

Daifuku (Red Bean Mochi) Recipe

writ­ten 12/8/24, updat­ed 12/8/24

What

Japan­ese dessert. It’s mochi (sweet gluti­nous rice flour), a chewy rice cake, wrapped around a fill­ing, usu­al­ly anko (sweet red bean paste). Can be filled with oth­er ingre­di­ents like mung bean, fresh cut fruit, ice cream, or cus­tard, and col­ored with pow­ders (such as matcha pow­der), fresh fruit puree, or food col­or­ing.

This recipe is made in the microwave for ease, but can also be steamed

*See Notes for more details

Ingredients

1 Cup Shi­rata­mako or Mochiko Sweet Rice Flour (*See Notes)

¼ — ½ Cup Sug­ar (more or less as desired)

1 Cup Water

1 Cup Anko (sweet red bean paste, bought or made)

Katakuriko (pota­to starch or corn­starch as need­ed for dust­ing)

Supplies

Heat-proof bowl

Sil­i­cone Spat­u­la

Sil­i­cone Whisk

Plas­tic Wrap/Microwave Cov­er

Parch­ment Paper

Bak­ing Sheet/Tray

Time and Serving

Time: 5 min­utes com­bine + 2 min­utes microwave + 20 min­utes shap­ing = 30 min­utes

Serv­ing: 8 pieces

Directions

  • Pre­pare your Anko fill­ing
  • On a tray or bak­ing sheet, do the same thing and set aside (this is where you’ll put the formed dai­fuku)
  • Whisk togeth­er Flour (1 Cup) and Sug­ar (¼ — ½ Cup, to your desire)
  • Add the Water (1 Cup) and com­bine with the sil­i­cone spat­u­la until it forms a smooth bat­ter
  • Cov­er with either plas­tic wrap or microwave lid
  • Microwave for about 1.5 min­utes
  • Remove and stir well
  • Return to microwave for anoth­er 1.5 min­utes
  • It should have formed a shiny, smooth dough, a some­what hard lump, dif­fer­ent from the bat­ter from before
  • If not, then return for 30 sec­onds at a time, stir­ring in between
  • Dust your parch­ment paper work­space with either pota­to starch or corn­starch
  • Scrape the dough out onto your work­space (Be care­ful, it’s going to be HOT)
  • Sprin­kle starch as need­ed to make it less sticky
  • Divide the hot dough into equal por­tions
  • Roll them into flat disks
  • Put your Anko fill­ing into the mid­dle and pinch the ends to close them
  • Place it seam side down on your pre-dust­ed tray
  • Con­tin­ue to make the rest
  • This is best enjoyed right away, or cov­er and refrig­er­ate up to 2 days

Notes

Clean-Up Tips

  • Soak your bowls and imple­ments in water to help loosen it up
  • Try not to dump the wet flour down the drain if you don’t want to deal with a clog
  • If it’s being stub­born even after soak­ing, use the sil­i­cone spat­u­la to scrape the wet dough into the trash­can

Katakuriko = pota­to starch

Mochi vs Dan­go

  • Dan­go: term for ball-shaped foods
  • While these days the lines have blurred between the two desserts’ ingre­di­ents, tra­di­tion­al­ly, the dif­fer­ence is that Mochi was made from steamed gluti­nous RICE (grain) and pound­ed in a pes­tle, while Dan­go was made from non-gluti­nous rice FLOUR, mixed with water, knead­ed, then steamed or boiled.
  • Dan­go is made like boba, where the lit­tle balls are boiled

When made the same way (Flour, sug­ar, and boil lit­tle balls) tapi­o­ca starch (cas­sa­va) will make boba, while rice flour will make dan­go.

Mochiko vs Shi­rata­mako

  • Both flours are sim­i­lar to each oth­er but dif­fer in pro­cess­ing
  • Both can be used in oth­er dish­es like bak­ery goods and as thick­en­ing agents in savory dish­es
Mochiko
  • Ground when rice is dry
  • Less work­ing time until hard­en­ing
  • Sticky, chewy tex­ture
  • Stronger fla­vor
  • Fine­ly ground flour
Shiratamako
  • Ground when rice is wet, then dried
  • Stretch­i­er, even when cool
  • Smoother tex­ture, more del­i­cate
  • Good for refined desserts
  • Coarse, gran­u­lar tex­tured flour