Goldfish Bun
Charming goldfish-shaped steamed buns: soft white dough wraps a savory filling and is pinched, clipped and marked into fins, tail and scales before steaming puffy and white.
Instructions
- 1
Put all the ingredients together and knead into a dough.
- 2
Knead the dough until smooth, and let it rest for 20 minutes.
- 3
Roll the dough into small pieces, wrap the filling inside, shape it into an oval, and press one side with your hand to form a fish tail.
- 4
Cut the fish tail in half with a knife, and use a toothpick to press out the patterns on the fish tail.
- 5
Roll a small piece of dough into a fish mouth, and use your hands to pinch out the fish's dorsal fin.
- 6
Cut out the pelvic fins with scissors, and poke out the fish eyes and scales with a small knife.
- 7
Let the prepared small fish buns rest for a while, then steam them in a steamer until cooked.
- 8
Steamed goldfish bun.
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Ingredients
Main Ingredients
- Flour500 g
- Milk300 g
- Peanut filling60 g
- Yeast5 g
- Baking powder6 g
Seasonings
- Sugar50 g