The practice of small fish steamed bread, how to make small fish steamed bread

Accessories: 5 grams of yeast and 250 grams of water.

step

1. Mix flour and yeast evenly, knead into smooth dough with water, and cover with plastic wrap to prevent it. When the dough is honeycomb-shaped and has many small holes, fermentation is completed. Knead the awake noodles, divide them into small doses, take one dose, and knead them into long strips with thick ends and thin ends.

2. Bend the dough slightly, put your palm on the right root, roll and press it out, and also divide the dough into two parts: fish body and fish tail.

3. Crush the dough by hand.

4. Press out the fins with your fingers.

5. Press out the fish head with a bottle cap, pierce the fish eye with chopsticks, cut the fish tail, and press out the pattern with a scraper.

6. Press out the scale with the thimble. After the blank is awakened for 30 minutes, it is put into a pot and steamed for 20 minutes. After the flameout, the steamer is slightly opened and fully opened after 3-5 minutes. In this way, the finished product can be prevented from being subjected to drastic temperature changes that may affect the appearance.

7. The cute little noodle fish is ready.