Sausage Koi Bun

Overview

A very nutritious steamed bun, with pumpkin and dough added, and Pacific tuna intestines inside. The fish intestines are delicious and contain large pieces of fish meat. Tuna meat is a high-calcium food. Regular consumption is helpful for the health of teeth and bones. It is also rich in DHA, an essential nutrient for the development of the human brain and central nervous system. The following quantities can make 8 koi buns.

Tags

• staple food
• home cooking
• breakfast
• all-purpose flour
• bamboo charcoal powder
• pumpkin puree
• tuna sausage
• yeast
• fine sugar
• water

Ingredients

Steps

1. 1 Cut the pumpkin into thin slices, steam it for a few minutes, then use a spoon to press it into pumpkin puree and set aside

   

2. 2 Dissolve the yeast in water and pour it into the bread bucket, add sugar

   

3. 3 Add flour and pumpkin puree, stir with chopsticks first

   

4. 4 Then put the bread bucket into the Dongling bread machine, knead the dough for 10 minutes, check the water absorption of the flour, and then add water in small amounts

   

5. 5 Put the mixed pumpkin dough into a basin and cover with plastic wrap. The room temperature is high, just ferment directly at room temperature

   

6. 6 Then knead the small black dough (appropriate amount of bamboo charcoal powder, 6 grams of all-purpose flour, 3 grams of water) and the small white dough (10 grams of all-purpose flour, 5 grams of water), cover with plastic wrap and set aside

   

7. 7 Take out the tuna sausage from the freezer and drain it with kitchen paper

   

8. 8 Cut the sausage into two parts, one sausage can make two koi buns

   

9. 9 Pumpkin dough ferments twice in size

   

10. 10 After deflating the pumpkin dough, divide it into 50g portions, a total of 8 portions

    

11. 11 Roll out into an oval shape about 13CM long, with one long side rolled down a little thinner

    

12. 12 Put half a sausage

    

13. 13 Roll up, seal tightly, and seal downward

    

14. 14 Pinch one side thin, leave a small section as the tail fin, roll it out thinly, and make it into a fan shape

    

15. 15 Use a scraper to press out several fine lines, then cut out triangles, and the tail fin is basically formed

    

16. 16 Use chopsticks to poke a deep hole on the other side to make a fish mouth

    

17. 17 Pinch out the dorsal fin on the fish

    

18. 18 Use a small spoon to press out scales on the fish

    

19. 19 Then use scissors to cut out the pectoral fins and put them in the steamer

    

20. 20 Roll out the white dough thinly and use a round piping tip to press out 16 round pieces

    

21. 21 Pull out a little bit of black dough, roll it into a ball and place it on the white dough sheet

    

22. 22 Glue the fish eyes to both sides of the fish head. You can add some water and then glue them on to make them stronger

    

23. 23 Pour cold water into the pot, reduce the heat to medium-low and steam for 15 minutes, then turn off the heat and continue to simmer for 3 minutes before opening the lid

    

24. 24 Bite one, the pumpkin steamed buns are very delicious because of the addition of fish intestines