Ingredients?
150 grams of flour
3 grams of pumpkin powder
About 70 grams of water (below 40°C)
p>2 grams of yeast
How to make carp steamed buns?
Hydrate the yeast, mix the pumpkin powder and flour evenly, add the yeast water into the flour one by one, and stir until it forms a dough. , knead until the dough is smooth, delicate and soft.
Shape it into a long strip and cut it into two pieces, each piece is about 108 grams.
Take out one piece, round it and roll it into a long strip, with one end larger and the other smaller. The big part is the head and trunk, and the small head part is the tail.
Press the tail of the fish flat with your hands or a scraper, and then make a cut
Use a blade to cut out the tail fin of the fish, and then use a scraper to press out the lines.
Turn the fish over with its belly facing up. Cut out a pair of pectoral fins, a pair of pelvic fins and a pair of anal fins at the joint between the belly and the back of the fish. Turn it over and press out lines on the fins.
Use your thumb and index finger to pinch out the dorsal fin on the back of the fish. You can press or not press the line.
You can tidy up the tail here.
The part connecting the fish tail and the fish belly should be thinner.
The fish tail can be slightly raised to make it look more agile (● --●)
Use a cut straw to press out the shape of fish scales in rows and rows starting from the tail of the fish.
Dip two red beans in water on both sides of the fish head and press them in to make fish eyes.
Use scissors to cut out two fish tentacles at the fish mouth, and use chopsticks to poke out the fish mouth. Plastic surgery completed.
Fermentation: temperature 35-38 degrees, humidity 75%, fermentation until 1.5 times in size.
Bring water to a boil in a steamer over high heat, then turn to medium-low heat, add the fermented embryos, steam for 12 minutes, turn off the heat and simmer for 3 minutes, then remove from the pot.
Comes with carp fin parts.