Salmon buns (10 months+)
Overview
Our common steamed buns are filled with meat or vegetables, and fish-filled buns are definitely rare, but as long as you try it once, you are guaranteed that your baby will fall in love with it. The fillings used in today’s fish buns include salmon and celery, which are very nutritious. Salmon can supplement rich protein, DHA, calcium, zinc, selenium and other nutrients; the addition of celery can not only enhance the umami taste, but also supplement more vitamins.
Tags
Ingredients
Steps
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Stir the yeast and flour evenly, pour the water into the all-purpose flour, stir while pouring, and stir until the dough becomes fluffy.
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Pour the dough onto the chopping board and knead it into a smooth dough
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After the dough is kneaded, put it into a large bowl, put 50°C warm water in the steamer, cover it and let it ferment until it doubles in size. The fermentation time is usually 1 to 2 hours.
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While fermenting, cut the salmon into small pieces, add a few slices of ginger or lemon to remove the fishy smell, and marinate for 10 to 20 minutes; cut the celery into fine pieces and set aside.
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After fermentation, the entire dough will double in size and appear honeycomb-shaped, which means the fermentation is successful!
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Take out the dough, sprinkle a little flour on the surface, then roll it into a long strip, cut it into small pieces of similar size, and roll it into dough
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Put a little filling into the dough, don’t put too much, otherwise it will break easily when wrapped
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After wrapping, put a piece of silicone paper or gauze on the steamer, and then place the buns, with a gap between them to avoid sticking to each other. If you don’t have silicone paper at home, you can also brush a little baby oil on the bottom of the buns. Don’t rush to steam it now. Cover the steamer and let it ferment naturally for the second time.
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After fermentation is complete, pour cold water into the pot, steam over high heat for 20 minutes, then turn off the heat and simmer for 5 minutes
