1. Material: 400g of medium gluten flour, 2g of auxiliary yeast, 200g of water, and jujube 1 piece.
Practice:
1, put the flour into the pot, dig a nest in the center of the flour and put the yeast.
2. Gradually pour in warm water to enrich and melt the yeast, knead it until its appearance is smooth, and cover it with plastic wrap.
3. Put it in a warm place and ferment it to twice the size.
4. Take out the fermented dough, add dry flour, knead it evenly, and divide it evenly into 4 parts.
5. Take a dough and knead it until the surface is smooth and smooth, and knead the dough for a long time to form a shape with a tapering top, a slightly thicker center and a tapering tail.
6. Bend the tail with the figure at an angle of about 90 degrees, and gently press it with your hand.
7, cut from the center with a knife.
8. Press stripes on it with a knife.
9. Cut a mouth in the head with a hinge scissors, cut the jujube in half, remove the core, and take half of the jujube and stuff it into the fish mouth.
10. Press the seal on the front of the fish head with a knife, and press it slightly at the eye position with a straw thicker than red beans.
1 1, decorate red beans and make fish eyes.
12. Cut fins on both sides of the fish.
13, I use a medium cookie nozzle, and I can use a round spoon without a cookie nozzle.
14, starting from the tail, press the markings and make fish scales.
15. Finish the fish one by one and let it stand for 20-30 minutes.
16, put enough cold water in the steamer, and put the noodle fish in the steamer.
17, bring the water to a boil over high fire, turn to medium heat, steam for 20 minutes, turn off the fire, and simmer for 5 minutes to open the lid.