Goldfish bun
Small goldfish bag ~ Share the making method with everyone ~~~
Recipe Recommendations
- flour 300
- green vegetables a little
- tomatoes two
- onion a
- tea tree mushroom appropriate amount
- salt 3 grams
- sugar 16 grams
- yeast 6 grams
- baking powder 5 grams
- soy sauce 1 grams
- peanut oil 24ML
- black sesame appropriate amount
- salty and fresh
- skills
- an hour
- ordinary
Steps for Goldfish bun
1
The steamed fish is only 3-4 centimeters long, just a small bite, and tastes soft and delicious.
2
Wash the above dishes for later use.
3
Dice the tomatoes and press them into a puree with a spoon.
4
Tomato puree,(This can actually be used in the making of many dishes or in the making of pastries. I have never bought ketchup outside. I use this method to make it myself every time. Add a few drops of vinegar to the tomato puree., sesame oil, a little salt, peanut oil, oil, and stir well.)
5
Squeeze the green vegetables into 80ML juice.
6
Cut the meat into the ground, add a little salt, and stir the soy sauce clockwise and evenly.
7
Cut the green onions into sections, dice the tea tree mushrooms, leave one-quarter of the tomatoes and dice, and use a spoon to press the rest into tomato paste for later use.
8
Add diced tomatoes, green onions, tea tree mushrooms, and peanut oil to the marinated minced meat and stir well.
9
150 grams of flour, 8 grams of sugar, 8ML of peanut oil, 3 grams of yeast, 2.5 grams of baking powder, and 1 gram of salt. Put all ingredients in a bowl and mix well. Add tomato puree and stir the flour clockwise until it becomes a wheat ear shape.
10
Rub the flour with your hands into a smooth and non-sticky dough, using three light as the standard, the surface is smooth, the hands are smooth, and the bowl is smooth. The remaining flour and ingredients are used in the same way, just replace the tomato puree with the previously squeezed green vegetable juice, stir well and knead it into dough, which will be green dough.
11
Roll the dough into a long strip, cut it into pieces, roll it into a round bun skin and roll it flat into a round bun skin with a diameter of 4Cm, taking care not to roll it too thin.
12
Put it in the tiger's mouth position and put the stuffing. Be careful not to put too much stuffing. Just one bit will do. Try to put it as close as possible to the fish head, leaving more room to squeeze into fish tails. To prevent the opening from sticking firmly, stick some water with your fingers and apply it to the edge of the steamed bun skin, and then stick it to the opening.
13
Fish made from green dough.
14
First squeeze and glue the middle of the skin.
15
Fold the dough on the left end to the right to make the mouth of the fish.
16
When making the tail, stick the hole first, then gently pull it, and use your thumb and fingers to evenly squeeze out the fish tail.
17
Cut out the fins with scissors, and then use black sesame seeds to make fish eyes on the head. The cute little fish bun is ready. Don't steam immediately at this time, place it on a plate, cover it and wake for 30-40 minutes.
18
After the steamed buns wake up, apply a layer of oil to the bottom of the steamer to prevent sticking. Put on the prepared goldfish buns and steam for 8 minutes. Don't open the lid immediately when the time is up. Wait for 2 to 3 minutes before opening it, so that the steamed buns will not retract. (Be sure to wait until the steamer is steaming before putting on the steamed buns to steam)
19
This is a small steamed bun made.