Sausage Koi Bun
1.
Cut the pumpkin into thin slices, steam it in water for a few minutes, then use a spoon to press it into pumpkin puree for later use
2.
The yeast is melted in water and poured into the bread bucket, add sugar
3.
Add the flour and pumpkin puree and stir with chopsticks first
4.
Then put the bread bucket into the Dongling bread machine, choose to mix the dough for 10 minutes, check the water absorption of the flour, and then add a small amount of water
5.
Put the mixed pumpkin dough in a basin and cover with plastic wrap. The room temperature is high, and it can be fermented directly at room temperature
6.
Then mix the small black dough (appropriate amount of bamboo charcoal powder, 6 grams of all-purpose flour, 3 grams of water) and small white dough (10 grams of all-purpose flour, 5 grams of water), and cover with plastic wrap for later
7.
Take out the tuna intestines from the freezer and use kitchen paper to soak up the water
8.
The sausage is divided into two, one sausage can make two koi buns
9.
The pumpkin dough is twice as large as it is fermented
10.
After venting the pumpkin dough, divide it into 50 grams each for a total of 8 portions
11.
Roll into an ellipse with a length of about 13cm, one of the long sides rolls down a little thinner
12.
Put half a sausage
13.
Roll up, close tightly, close down
14.
One side is squeezed, a short section is left as a tail fin, rolled out thin and fan-shaped
15.
Squeeze out a few fine lines with a scraper, then cut out triangles, the tail fin is basically formed
16.
Use chopsticks to poke a deep hole on the other side to make a fish mouth
17.
Pinch out the dorsal fin on the fish
18.
Use a small spoon to press out the scales on the fish
19.
Cut out the pectoral fins with scissors and put them in the steamer
20.
Roll out the white dough thinly, and press out 16 round shapes with a round decorating nozzle
21.
Pull out a little bit of the black dough, round it and place it on the white dough
22.
Glue the fish eyes to both sides of the fish head, you can stick some water and then stick it on, it will be firmer
23.
In a cold water pot, turn high heat to medium and low heat and steam for 15 minutes, turn off the heat and continue to simmer for 3 minutes before opening the lid
24.
One bite, because of the addition of fish intestines, the pumpkin steamed bun is very delicious
Tips:
1. The water absorption of various flours and pumpkins is different, the amount of water is for reference only.
2. Thaw the sausage and absorb the moisture before using it.
3. The tail fin must be rolled thin.
4. The embossing should be deep, otherwise the texture will not be visible after steaming.
5. Make the body of the fish first, and then make the other parts, so that the fermentation can be completed.
