Steamed bread with small fish

Steamed bread with small fish

Introduction:

"Xiaoyu steamed bread is especially suitable for picky children. The delicate and lovely shape of Xiaoyu makes them more like it. Of course, it's also suitable for mass families, so that the appearance of steamed bread is no longer monotonous, and it's the most suitable specialty for friends to come home. If you want to be more nutritious, use milk instead of water. I didn't add a drop of water to my fish steamed bread. "

Production steps:

Step 1: the fermented dough 2 exhaust, knead light, spare 3 prepared things

Step 2: ferment the white dough. 1. Heat the right amount of milk in warm water for 40 degrees, and add 3G baking powder to mix and dissolve it. 2. Pour half an egg into 150g white flour, and pour in the milk fermenting water. Don't pour too much. Pour it in three times. Stir the flour into snowflakes with chopsticks. At this time, don't add the milk fermenting water any more. Use your hands to make the dough, and make it basin smooth, face smooth and hand smooth . The dough should be hard and not soft. If it's soft, add flour. If it's especially hard, you can knead the dough with some milk fermentation water by hand instead of pouring it directly. 3. Fermentation time is about 1 hour. It mainly depends on the indoor temperature of fermented corn dough. 1. Heat the appropriate amount of milk in warm water for 40 degrees, and add 1g of fermented flour to mix and dissolve; 2. Add half an egg into 50g white flour + 50g corn flour, and pour in milk fermented water. Do not pour too much, but pour in three times. Stir the flour into snowflakes with chopsticks. At this time, do not add milk fermented water, and mix it into dough by hand It needs basin light, face light and hand light. The dough should be hard and not soft. If it's soft, add flour. If it's especially hard, you can knead the dough with some milk fermentation water by hand instead of pouring it directly. 3. Fermentation time is about 1 hour. It mainly depends on the indoor temperature

Step 3: knead a small dough into a cylinder, about 8 cm in length and about 1.5 cm in diameter

Step 4: use a rolling pin to roll one third of the place into a sheet

Step 5: pinch the fish's mouth at one end of the cylinder with your thumb and forefinger

Step 6: don't lose the cut triangle

Step 7: cut the small triangle into a round strip, cut 2 small noodles, pull 2 small noodles, press with your fingers to form a round patch

Step 8: 1. Use scissors to cut one side (fish scale) on the surface column. 2. Pinch two triangles thin (fish tail) by hand. 3. Surround them with round bars and put the joint downward (fish head decomposition place). 4. Stick two small round pieces with a little water on the fish head

Step 9: prick a small hole in the middle of the disc with a toothpick, take a small red bean and press it into the left and right small holes respectively

Step 10: are your eyes very similar

Step 11: 1. Press out the crossroad with toothpick at the tail. 2. Pinch the joint between the fish's tail and body

Step 12: this little fish is made

Step 13: fish tail can also be made into three (I made this little fish with corn flour, because the light is not too bright yellow)

Step 14: 1. Put the fish in the cage drawer and wake up for about 15 minutes. 2. Put cold water into the steamer and steam for about 20 minutes. 3. Don't open the lid after steaming, stop for 5 minutes and then remove the lid

Step 15: it's steamed (we can also make small fish of various colors, such as purple ones fermented with purple potatoes and white noodles, orange ones fermented with carrot juice instead of milk and noodles, yellow ones fermented with corn flour and pumpkin puree)

Materials required:

Flour: 200g

Milk: moderate

Red bean: some problems

Fermentation powder: 3G + 1g

Hot water: moderate

Egg: one

Note: try not to exceed 10 cm fish size, otherwise it is not very good-looking, and dough to hard, soft, not good shape

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original