Octopus small steamed buns

1

Dissolve the dried yeast in a little warm water, pour it into the flour, add an egg, add appropriate amount of milk, use chopsticks to mix it into snow flakes, and then fully knead it with your hands into a smooth dough. Cover with plastic wrap or wet cloth placed in warm conditions to ferment for about 1.5 hours. When the dough is fermented to twice the size before fermentation, it can be served

2

Place the fermented dough on a chopping board sprinkled with thin flour and fully knead it to remove the air inside, then knead it into strips, divide into small doses, and knead the small doses into strips with a thick middle and a slightly thin end. shape

3

and then fold it up.

4

Press the overlapping heads flat and roll them thin

5

Cut it into thin strips with scissors

6

Then use your fingers to hold one end of the thin strip, gently twist it into a long thin strip, and stretch it a little; then tidy the octopus's body a little, and then stick a black sesame seed on each side of the head. In this way, the green body of the octopus steamed buns is ready

7

Place the green body for another 20 minutes for the second fermentation; place the fermented green body into a steamer brushed with a little oil, steam over high heat for about 8 minutes, then turn off the heat, wait for another 2 minutes, and then remove the lid.

1. The warm water used when kneading dough should be around 35 degrees Celsius. Too high the temperature will cause the yeast to lose its activity;2. The fermentation time of the dough will vary depending on the temperature. The method to judge whether the dough is fermented well is: dip your fingers with flour and insert it into the dough. After pulling out your fingers, the dough around the fingerprint does not rebound or sink, which means that the fermentation is just right. If the dough around the fingerprint rebounds quickly, it means that the fermentation time is not enough; if the dough around the fingerprint sinks quickly, then the dough is over-fermented; generally speaking, when the dough is fermented to twice the size of the volume before fermentation and there are many honeycomb-shaped holes in the dough. It is fine;3. When sticking black sesame seeds, wet the black sesame seeds first and then stick them, and they will be easy to stick; 4. Don't rush to take out the steamed steamed buns. Turn off the heat and wait a few minutes before opening the lid and taking them out. This will prevent the surface of the steamed buns from collapsing.