The Traditional Pasta is Also Amazing-the Playful Goldfish Stuffed Buns
1.
The yeast is melted in warm water of about 30 degrees and let stand for 3 minutes
2.
Add the yeast water to the flour and stir while adding boiling water
3.
Knead it into a smooth dough that is not sticky, cover it with a damp cloth or plastic wrap and leave it for 2 hours
4.
Prepare filling materials
5.
Carrots, potatoes, and onions are finely chopped, and green onions are minced
6.
Add salt, five-spice powder, Maggi soy sauce and chives and mix well
7.
The fermented dough is taken out of the air and divided into half an egg-sized agent
8.
Take a round and roll it into thin slices
9.
Roll up the small half of the round skin
10.
And then the other way around
11.
Put the filling
12.
Wrap the stuffing
13.
The small half of the rolled up skin is pinched up to form two eyes, and the skin in the middle of the eyes is turned up to make the mouth of a goldfish
14.
Use scissors to cut out the tails on both sides
15.
Pinch out the lace on the dorsal fin and press out the pattern on the tail with a toothpick
16.
Cut the tail from the middle, pinch out the other two tails, then cut out the front fins, decorate the eyes with small peas, and wake up for 15 minutes
17.
Steam in a pot on cold water for 15 minutes, simmer for a while
18.
Just open the lid
Tips:
1. The water absorption of flour is different, so you can control the amount of water you add. Generally speaking, the dough for flower-shaped steamed buns needs to be slightly hardened before it becomes deformed.
2. Roll the dough sheet as thin as possible to keep the original shape after steaming
3. Goldfish steamed buns can be slightly fermented, too large and easy to deform
4. Do not open the lid during the steaming process to avoid shrinking
