Steamed bread with goldfish

Steamed bread with goldfish

Introduction:

"There are soup seeds in the refrigerator. I've always wanted to try to make a steamed bread. It's not useful to keep this small wood mold for a long time. I can't put it down because of its carving texture. Let's make a comeback this time. "

Production steps:

Step 1: take out the seed soup and tear small pieces by hand.

Step 2: flour with warm water into the soup, can put a little sugar knead about 10 minutes into smooth dough. (if a small amount of lard is added, the dough will be smooth and delicate)

Step 3: cover and ferment to twice the original size.

Step 4: take out the fermented dough, exhaust on the panel sprinkled with a little dry powder, knead it into smooth dough again, and then knead it into small strips. (if you want to make a steamed bread without any bubbles on the surface, try to remove the bubbles from the dough)

Step 5: dip the mold with flour, press in the small dough, buckle it out and finish it slightly.

Step 6: soak jujube in warm water.

Step 7: pick out the jujube stone, cut it into circle and long triangle with scissors, and decorate it with pastry after moistening

Step 8: spread the steamed bread germ on the steaming rack with a drawer cloth or put it on the steaming rack with a thin layer of oil, and ferment it for half an hour.

Step 9: put it in a cold water pan, bring it to a boil over high heat, then turn to medium heat and steam for about 5 minutes. The time of steaming depends on the size of the steamed bread. (I added cold water in the pot during the second fermentation. After the fermentation, I steamed it directly.)

Materials required:

Soup: 200g

Flour: 200g

Sugar: right amount

Red dates: moderate

Note: don't open the cover of steamed bread immediately. Keep it stuffy for about 3 minutes before opening

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original