material

300 grams flour

Water140g

Yeast 4 g

Two black beans

Dried cranberries or dates.

The practice of fish-shaped flower steamed bread

Flour is just ordinary flour.

Put the yeast in warm water, about 38 degrees, and let it stand for five minutes. If bubbles appear as shown in the figure, it means that the yeast has been activated. If there is no foam, it means that the yeast has been stirred excessively, or the yeast has failed, or the temperature is not enough or too high, or the time may be too short. In fact, as long as the temperature is not too hot and there is no foam, it also has the same hair care effect.

Live into dough, the dough will be a little harder than the usual steamed bread according to my water surface ratio, because it is too soft to handle and shape. Just seal it with a safety film and ferment it to twice its size.

The dough is full of bubbles.

Knead dough … This is the method I just started to knead, at least 100 times. Hehe, there are three advantages: on the one hand, the air will be rubbed out and the surface will be smooth; On the contrary, the dough will become whiter and whiter; On the other hand, steamed bread will be more delicious if you knead the noodles hard.

Rub it with your hands first, and try to rub it for a long time, because you will get fat after fermentation.

Make it longer, and then press out the tail with your palm.

flatten out

I'm shaping my tail with a knife.

Fish head and tenderloin, cut the mouth with scissors, then put some dried cranberries and black beans in your eyes, and press your eyes with the mouth of the flower stand. Everyone can use local materials and play freely. The shape is as three-dimensional as possible, leaving room for deformation after fermentation.

Press out the scales with a small spoon.

Make three fins, one dorsal fin ~ big one, two ventral fins, that's what you should call it. Hey, hey, everyone understands.

First put it in a warm water pot, then ferment for a while, 20 minutes in winter, 10 minutes in summer, and then cook for 25 minutes. Look at the size and time of your work. If it's short, that's good.

skill

1. I use the secondary fermentation method here. You can also use one-time fermentation to save time.

2. Either way, the key to making modeling steamed bread is to knead the dough in place and then master the fermentation state.

3. Fermentation time should not be gradual, because it will be affected by temperature, humidity, weather and other factors.