Flour150g

3 grams of pumpkin powder

Water (below 40°C) is about 70g.

Yeast 2 g

How to make carp steamed bread?

Hydrate yeast, mix pumpkin powder and flour evenly, add yeast water into flour for several times, stir until dough is smooth, delicate and soft.

Rub the strip and cut it into two pieces, each piece is about108g.

Take out a piece, knead it round and rub it into a long strip, one end is big and the other is small. Most of them are head and trunk, and the small head is fishtail.

Press the fish tail flat by hand or scraper, and then cut it.

Cut out the tail fin of the fish with a blade, and then press out the lines with a scraper.

Turn the fish over, with the belly up, and cut out a pair of pectoral fins, a pair of ventral fins and a pair of anal fins at the joint of the belly and the back of the fish, turn it over and press lines on the fins.

Pinch the dorsal fin with your thumb and forefinger on the fish's back, with or without line pressing.

You can tidy up the tail here,

The joint between the fish tail and the fish belly should be thinner.

The fishtail can be slightly tilted, which makes it look smart (●-●).

Use the cut straws to stagger the fish scales from the fish tail row by row.

Dip two red beans in water on both sides of the fish head to make fish eyes.

Cut out two fish whiskers with scissors at the fish mouth, and poke out the fish mouth with chopsticks. Plastic surgery is complete.

Fermentation: temperature 35 ~ 38℃, humidity 75%, fermentation to 1.5 times larger.

Turn the boiling water in the steamer from high fire to low fire, add the fermented green embryo, steam for 12 minutes, turn off the fire and stew for 3 minutes, and then take out.

Attached to the carp fin.