Ingredients
How to make goldfish steamed buns
1. After melting the yeast in warm water, pour it into the flour and mix it into a moderately soft dough.Leave it to ferment at room temperature.The water bath method can be used in winter.
2. Dip your hands into flour and insert into the dough.If the dough does not rebound or sink, it means it has just fermented.Good
3.Take out the risen dough and knead it on a dough mat until smooth
4.Knead into long strips
5. Divide into noodles of the same size and squeeze them
6.Take a surface and squeeze it Press flat
7.Use a rolling pin to roll into a round shape
8.Brush with corn oil
9.Fold the dough sheet in half
10.Fold in half again
11.Use a scraper to cut three knives
12.Use a scraper to cut twice into the separated dough pieces
13.Pinch them together in groups of three
14. Everything is pinched
15.Use chopsticks to pick out the fish body
16. Use a spoon to press out the fish head
17. Use a straw to poke fish scales
18.Put red beans on the fish head to decorate the eyes
19. Do everything in turn, add water to the steamer, put the dough in for secondary fermentation, turn on the steam after fermentation is complete Then steam for fifteen minutes
Tips
Due to the different water absorption of flour, the amount of water should be added appropriately when mixing the dough.The dough will be softer in winter and slightly harder in summer.After the steamed buns are steamed, don't rush to take them out.Steam them for another three to four minutes to avoid shrinkage.
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