Steamed buns with tomato and goldfish

Steamed buns with tomato and goldfish

Introduction:

"I don't eat raw tomatoes, but I eat boiled tomatoes. I can eat tomato scrambled eggs, tomato juice and so on. I also know that tomatoes have a lot of red lycopene which is good for human body, so put it in the dough and make it into steamed buns."

Production steps:

Step 1: saute the shrimps, stir fry the dried radish, add other seasonings, add celery and red onion crisp when the juice is fast dry, copy and set aside

Step 2: This is fresh tomato juice. You can also buy canned tomato juice on the market

Step 3: put the main ingredients in the basin

Step 4: stir to form a ball

Step 5: put it on the table and knead it into smooth dough. Sprinkle some flour on the table and put the dough on it to avoid sticking. Cover it with plastic wrap and wake up for about 5-10 minutes

Step 6: wake up the dough and knead it into long strips

Step 7: cut into 50g dosage

Step 8: roll it into a round thin shape, wrap it in the stuffing, and wrap it into a bun shape

Step 9: put in the steamer, cover the pot and wake up for about 20-40 minutes. It depends on the temperature and the condition of the steamed buns

Step 10: steam for 15 minutes after boiling

Step 11: steam for 15 minutes after boiling

Materials required:

Medium gluten flour: 600g

Yeast: 6g

Tomato juice: 300g

Milk powder: 30g

Sugar: 45g

Old noodles: 200g

Dried radish: 400g

Celery: 200g

Dried shrimps: 10g

Red onion crisp: 20g

Soy sauce: right amount

Pepper: right amount

Sugar: right amount

Salt: right amount

Sesame oil: 2 tablespoons

Note: the most important thing about steamed buns is that the dough should be smooth, and the steamed buns will look good. The time of the second fermentation must be well grasped. If the fermentation time is not enough, the steamed buns will stick to the mouth, and they won't taste soft!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: slightly spicy