Fancy pastry (1) -- carp steamed bread

Fancy pastry (1) -- carp steamed bread

Introduction:

"When I was a child, my mother would make a lot of these fancy pastries every new year. At that time, there were many kinds of pastries, such as pomegranates, peaches, small flower baskets (I like them very much, but I can't find this kind of mold now), carp, lotus seeds, etc. the fancy pastries seemed to be no different from steamed bread, just a few more patterns, but the requirements for fermentation were very high, and the dough was not good Can be too soft, fermentation can not be excessive, otherwise, steamed out will be beyond recognition. Making these pasta at home is not like a professional pasta processing point with a fermentation tank, especially in winter. In summer, the temperature is very high, the fermentation is very easy, and the probability of success is very high, so we made some colorful pasta

Production steps:

Step 1: a piece of fresh yeast

Step 2: dissolve the fresh yeast in warm water

Step 3: pour sugar and oil into flour, mix well, pour yeast water into flour, and all remaining water into flour

Step 4: mix the flour and water well until there is no water

Step 5: knead the flocs together by hand to make a smooth dough and put it in a warm place for fermentation

Step 6: fermented dough

Step 7: put it on the chopping board to exhaust, knead it into a smooth dough and relax for a while

Step 8: rub the loose dough into long strips and divide the dough into 120 grams each

Step 9: take a flour preparation, knead it into a dough similar to the size of the mold, dip it in the dry flour, and then put it into the mold for compaction

Step 10: sprinkle some dry flour on the chopping board, turn the mold upside down, knock it on the chopping board, and the dough germ will fall off

Step 11: do the same for another mold

Step 12: after everything is done, let it stand for a while and steam it

Step 13: start steaming with cold water, and determine the steaming time according to the size, about 15-20 minutes (after the water boils, turn it to low heat, and then calculate the time).

Step 14: steamed carp steamed bread

Materials required:

Water: 270 G

Fresh yeast: 1 piece (or 3G instant yeast)

Medium gluten flour: 500g

Sugar: 15g

Oil: 5g

Note: steaming method: steaming method is the same as steamed bread products. 1. Start steaming from cold water or heat the water in the pot but not reach boiling state and put it on the steamer. 2. When the edge of the steamer starts steaming, it means that the water in the pot is boiling before timing. 3. Determine the steaming time according to the size, about 15-20 minutes. 4. The size of dough is proportional to the steaming time. 5. After flameout, open the steamer slightly for 3-5 minutes, and then fully open the steamer. In this way, the finished product will not be affected by the sharp temperature change, which may affect the appearance.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet