How to make surplus steamed buns every year

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  1.Prepare ingredients

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  2.Put the yeast into water and melt it

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  3.Pour into flour

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  4.Knead into a super smooth dough

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  5. Divide the dough into:
  1 1g small dough and Oreo cookie foam Mix and knead evenly into Oreo dough.
  Mix a 3-gram small piece of dough with red yeast rice flour and knead it into a red dough.(Don’t knead the red yeast rice flour too evenly to make it more realistic.)
  4 pieces of 1.5 grams of primary color dough are used to make the main body of the goldfish’s eyes.
  Divide the rest into 4 equal parts to make the main body of the goldfish.
  
  

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  6.Knead the goldfish body dough into a drop shape

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  7.Pinch from one-third of the tip and press the tip flat

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  8. Roll the red yeast rice flour dough into a pancake with a thickness of about 1mm.Use a mold to carve out the shape.There is no mold.Can be cut into 4-sided or polygonal shapes

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  9.Apply a small amount of water to the body and tail of the goldfish

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  10.Pinch up the goldfish’s dorsal fin.Use a scraper to carve patterns on the tail

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  11. Cut the tail three times from the middle to the outside, and cut the tip Pinch it up

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  12.Take two pieces of Oreo dough the size of mung beans, roll them into balls and flatten them , from a small goldfish eye dough, take two sesame-sized pieces of primary-colored dough and roll them into a round shape.Press them flat and stick a small amount of water on them and stick them on the Oreo dough.Divide the remainder into two equal parts and roll them into balls.As shown in the picture

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  13.Add a small amount of water to the goldfish eye body dough and stick it on the goldfish eyes p>

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  14. Stick a small amount of water on the Oreo dough and stick it on the main body of the goldfish eye dough, and take a mung bean.Make a round ball of red yeast rice flour dough, stick a toothpick with a small amount of water on the goldfish's mouth.

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  15.Use scissors to cut out the scales on the back of the goldfish



16. Put them in the steamer, put the pot under cold water and turn on low heat for 5 minutes, then turn off the heat and ferment for 20 minutes (the time is only For reference, specifically ferment until the dough becomes slightly larger and the dough slowly rebounds when pressed with your fingers) Turn on high heat, steam for about 15 minutes after the water boils, turn off the heat and simmer for 3 minutes

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  17.It’s done

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  18. Finished product picture

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  19.Finished Product

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  20.Finished product picture