Small fish steamed buns
Overview
Small fish steamed buns are especially suitable for babies who are picky eaters. The exquisite and cute fish shape makes babies like them even more. Of course, it is also suitable for families. It makes the appearance of steamed buns no longer monotonous. It is the most suitable specialty when friends come to visit your home. If you want to be more nutritious, use milk instead of water. The fish steamed buns I made did not add a drop of water.
Tags
Ingredients
Steps
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Deflate the fermented dough and knead until it is ready. 3 Prepare the things
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Fermented white dough 1. Heat an appropriate amount of milk in warm water to 40 degrees, add 3g of baking powder, mix well and dissolve; 2. Beat half an egg into 150g of white flour, pour in the milk fermentation water, do not pour too much, pour it in 3 times, use chopsticks to stir the flour into a snowflake shape, do not add milk fermentation water at this time, knead the dough with your hands, and use the light of the pot, light of the surface, and light of the hands. The dough should be hard but not soft. If it is soft, add flour; if the dough is particularly hard, you can use your hands to take some fermented milk water to knead the dough. Do not pour it in directly. 3. Ferment for about 1 hour. Mainly depends on the indoor temperature to ferment corn dough. 1. Heat an appropriate amount of milk in warm water to 40 degrees, add 1g of baking powder, mix well and dissolve; 2. Beat half an egg into 50g of white flour + 50g of corn flour, pour in the milk fermentation water, do not pour too much, pour it in 3 times, use chopsticks to stir the flour into a snowflake shape, do not add milk fermentation water at this time, knead the dough with your hands, and use the light of the pot, light of the surface, and light of the hands. The dough should be hard but not soft. If it is soft, add flour; if the dough is particularly hard, you can use your hands to take some fermented milk water to knead the dough. Do not pour it in directly. 3. Ferment for about 1 hour. Mainly depends on the indoor temperature
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Take a small piece of dough and knead it into a cylinder, about 8 cm in length and 1.5 cm in diameter
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Use a rolling pin to roll 1/3 of it into a sheet
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Use your thumb and index finger to pinch the mouth of the small fish at one end of the cylinder
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Don’t throw away the small triangle you cut off
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Cut off the small triangle and roll it into a round strip. Cut out 2 small dough pieces and press them into round pieces with your fingers
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Use scissors to cut on the noodle column, only cut one side (fish scales) 2. Use your hands to pinch the two triangles thinly (fish tail) 3. Surround them with round strips and put the joint downward (the fish head decomposition point) 4. Use 2 small round noodles with a little water and stick them on the fish head
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Use a toothpick to poke a small hole in the middle of the disc, take a small red bean and press it into the left and right holes
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Don’t An Wan’s eyes look similar?
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Use a toothpick to press out the horizontal stripes at the tail. 2. Pinch the joint between the fish tail and the fish body back slightly
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This little fish is made
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The fish tail can also be made into three pieces (I made this small fish from cornmeal, because the light does not highlight the yellow color)
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Prepare the small fish and put them in a basket to wake up for about 15 minutes. 2. Pour cold water into the steamer and steam for about 20 minutes. 3. Don’t open the lid in a hurry after steaming. Wait for 5 minutes before taking off the lid
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This is steamed (we can also make small fish of various colors, such as the purple one using purple potatoes and white flour and fermenting the flour, the orange one using carrot juice instead of milk and flour, and the yellow one using cornmeal and pumpkin puree)
