Creamfish
By VicentaLakin
Fish crumbs are one of the special pasta in our Shantung Peninsula, and every year a family makes a variety of fish crumbs. Basically, there are a couple of year-old fish chopsticks. It's like the carp mold in my hand is from my grandmother's grandmother. The fish cracker made by the fat guy is very good with milk and noodles, and the steamed fish chip is very good。
Recipe Recommendations
- flour 1000g
- yeast powder 12g
- milk appropriate amount
- food coloring a little
Steps for Creamfish
1
Add a suitable amount of yeast to the flour。
2
Pour milk。
3
Squeeze to smooth noodles。
4
It's natural to wake up in the warmth with a wet dragon rag cap。
5
Steam fish chops。
6
Wake up, fresh noodles。
7
It's going to rub down a few more times with the right amount of subsurface agent。
8
Put pressure in the mould。
9
Take a sting。
10
Do the rest at once。
11
Put the good face on the curtain. 12, 13, 14, 15, 16,
12
Put on a towel and wake up for 20 minutes。
13
I'll put the waking face in the steam pot。
14
It's 20 minutes of steam on the fire and 5 minutes of steam off the fire。
15
The pigments and a little fresh water are fed。
16
A little bit of pigmentation with chopsticks。Creamfish Make Tips
Appropriately extend the fermentation time of the dough in winter. Do not remove the steamed buns immediately; let them steam in the residual heat for 5 minutes after turning off the heat before removing them.