How to make carp steamed buns

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  1. Add yeast to flour and slowly pour in water to form a smooth dough.Cover with a damp cloth and leave to ferment in a warm place until 2.5 times in size

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  2.After fermentation, just make sure it doesn’t shrink when you poke it with your hands

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  3. Take out the dough, sprinkle it with flour and knead it until it is completely deflated and very smooth

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  4.Divide into small pieces of equal size (mine is about 124 grams each)

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  5.Get one After the dough is rounded, use your hands to roll it into a long strip that is slightly thinner at both ends and thick in the middle

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  6.Slightly pointed Fold one end to one side

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  7.Gently flatten it with your hands

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  8.Use a knife to open in the middle

• 9.Use a knife to press the texture to make crow’s feet

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  10. Use a knife in the mouth Cut

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  11.Put in half a date

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  12.Use a knife to carve a fish head print

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  13.Red beans decorated as eyes

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  14.Use a small spoon to carve out the fish scales p>

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  15.Cut a fin on one side of the fish

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  16.Cut three cuts on the other side

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  17.One carp is ready

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  18.After done, place it on the oiled surface Steamer, place in the pot for secondary proofing

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  19. After waking up, turn on the heat and steam for 15 minutes.After cooking, turn off the heat and simmer for 3 minutes, then take it out of the pot

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  20.Load into disk and come alive p>

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  21.Another pair of carp