Xiaoyu Mantou
1.
Fermented dough 2 Exhaust air, knead and spare 3 Things to prepare
2.
Fermented white dough 1. Heat an appropriate amount of milk in warm water at 40 degrees, add 3g of baking powder and stir to dissolve; 2. Beat half an egg into 150g of white flour, pour in milk fermented water, don’t pour too much, Pour in 3 times. Use chopsticks to stir the flour into a snowflake shape. At this time, don't add milk and fermented water. Use your hands to make the dough. The dough should be hard and not soft. If it is soft, add flour; if the dough is particularly hard, you can use your hands to knead the dough with some milk fermented water instead of pouring it directly. 3. Fermentation takes about 1 hour. Mainly depends on the indoor temperature. Fermented corn dough 1. Heat an appropriate amount of milk in warm water to 40 degrees, add 1g of baking powder and stir to dissolve; 2. Beat half an egg into 50g white flour + 50g corn flour, pour milk to ferment Do not pour too much water. Pour in 3 times. Use chopsticks to stir the flour into a snowflake shape. At this time, do not add milk to ferment the water. Use your hands to make the dough. . The dough should be hard and not soft. If it is soft, add flour; if the dough is particularly hard, you can use some milk fermented water to knead the dough with your hands instead of pouring it directly. 3. Fermentation takes about 1 hour. Mainly depends on the indoor temperature
3.
Take a small dough and knead it into a cylinder, about 8 cm in length and 1.5 cm in diameter
4.
Use a rolling pin to roll one-third of the points into a sheet
5.
Use your thumb and index finger to pinch the fish’s mouth at one end of the cylinder
6.
Don't lose the cut triangle
7.
The cut small triangles are twisted into round strips, and 2 small noodles and 2 small noodles are cut out. Use your fingers to press into round noodles.
8.
1. Use scissors to cut on the face column, cutting only one side (fish scales) 2. Pinch the 2 triangles thin by hand (fish tail) 3. Use a round bar to surround it, and place the interface downward (fish head decomposition) 4. 2 small round noodles with a little water and stick to the fish head
9.
Use a toothpick to make a small hole in the middle of the wafer, take a small red bean and press into the left and right holes respectively
10.
Do your eyes look alike
11.
1. Use a toothpick to press out the cross at the tail. 2. Slightly recycle the joint between the tail and the fish body.
12.
This little fish is made
13.
Fish tails can also be made into 3 pieces (I made this small fish with cornmeal, because the light is not very yellow)
14.
1. Put the prepared small fish in the cage to wake up for about 15 minutes. 2. Put cold water in the steamer and steam for about 20 minutes. 3. Don't open the lid in a hurry after steaming. Let it rest for 5 minutes before removing the lid.
15.
This is steamed (we can also make small fish of various colors, such as purple potato with white noodles and fermented noodles, orange red with carrot juice instead of milk for noodles, yellow with cornmeal and pumpkin puree. )
Tips:
The size of the fish should not exceed 10 cm as much as possible, otherwise it will not look good and the dough should be hard, and it will not be easy to shape if it is soft.
