1. Prepare ingredients.
2. The yeast is melted in water.
3. Pour the yeast water into the flour.
4. Knead it into a very very very smooth dough.
5. Divide the dough: 1 piece of 2 grams, mix with crushed Oreo biscuits, knead evenly (goldfish eyes), add appropriate amount of water if it is too dry. 1 piece of 5g is mixed with red yeast rice noodles and knead to form a dough, it is better if it is uneven, even if it is even 4 small dough pieces of 1.5 g (goldfish eye dough). 4 large dough pieces of about 32 grams are used to make the main body of the goldfish. (Due to the different moisture content of the flour, the water consumption is different, so divide the remaining into 4 equal parts, not necessarily 32 grams).
6. Knead the goldfish dough into a drop shape.
7. Pinch from one third of the tip and squeeze the tip as shown.
8. Roll out the red dough into a pancake with a thickness of about 1mm, and use a mold to carve out a flower shape. If there is no mold, you can cut out quadrilaterals or polygons.
9. Stick a small amount of clear water on the carved flower shape on the body of the goldfish.
10. Pinch out the dorsal fin of the fish, and use a mold to press the tail into a pattern.
11. Cut the middle of the tail three times, as shown in the picture. Pinch the tip.
12. Fisheye (white dough) The main dough takes off the two small doughs with the size of sesame grains and divides them into two rounds. Oreo dough take two pieces of mung bean-sized dough and press it into a flat circle. Stick a small amount of water on the small white dough and paste it on the Oreo dough to make fish eyes. As shown in the figure.
13. Stick two large dough balls with a small amount of water on the goldfish eyes.
14. Stick a small amount of water on the Oreo dough on the goldfish eyes. Take the red dough about the size of a soy bean, round it, stick a small amount of water, and stick it on the mouth of the fish with a toothpick.
15. Cut out the scales on the back of the goldfish. A goldfish is ready.
16. Prepare them one by one, put in the steamer, turn the pot on low heat for 5 minutes, turn off the heat, and ferment for 20 minutes (the time is only for reference, the specific fermentation will make the dough slightly larger, and the dough will rebound slowly by pressing it with your fingers.) Turn on high heat, steam for about 15 minutes after the water is boiled, and turn off the heat for 3 minutes.
17. It's out of the pot.
18. Recent photo.
19. For more than a year.
20. Finished picture.
21. Finished picture.
Tips:1. The dry humidity of flour is different, and the water consumption is adjusted according to your own situation.
2. The red yeast rice noodle dough will be more realistic without kneading it evenly. Oreo biscuits can be exchanged for cocoa powder or bamboo charcoal powder.
3. For the convenience of operation, there will be a little surplus of Oreo and red yeast rice noodle dough, which can be made into other shapes you like, or you can throw it away, because there is very little surplus.
4. Sealed and kept in cold storage, can be frozen, just warm it up when you eat it again.
