Goldfish Steamed Buns

Overview

I have soup seeds in the refrigerator, and I have always wanted to try making molded steamed buns. I had saved this small wooden mold for a long time but never put it to use. I couldn’t put it down because of its knife-carved texture. Let’s make a grand debut this time.

Tags

• staple food
• home cooking
• flour
• red dates
• sugar
• tangzhong

Ingredients

Steps

1. 1 Take out the tangzhong and tear it into small pieces and set aside.

   

2. 2 Add the flour to the soup with warm water, add a little sugar and knead for about ten minutes to form a smooth dough. (If you add a small amount of lard, the dough will be smooth and delicate)

   

3. 3 Cover and let ferment until doubled in size.

   

4. 4 Take out the fermented dough, deflate it on a surface sprinkled with a little dry flour, knead it into a smooth dough again, and then knead it into thin strips. (If you want to make steamed buns without any bubbles on the surface, try to get rid of the bubbles in the dough in this step)

   

5. 5 Dip the mold into flour and press into the small dough, take it out and sort it out slightly.

   

6. 6 Soak red dates in warm water.

   

7. 7 Remove the date cores and cut them into circles and long triangles with scissors. Dip them in water and make pastry decorations

   

8. 8 Place the cut steamed bun embryos on a steaming rack covered with a drawer cloth, or place them on a steaming rack lightly greased with oil, and let them ferment for half an hour.

   

9. 9 Pour a pot of cold water into the pot, bring to a boil over high heat, then turn to medium heat and steam for about 5 minutes. The steaming time can be increased or decreased according to the size of the steamed buns. (I have already added cold water to the pot during the second fermentation, and steam it directly after fermentation)