Red bean and goldfish buns
Overview
The 200 grams of red beans left over from boiling sugar water had not been used. I thought there was still some pumpkin in the refrigerator, so I suddenly came up with the idea of making red bean and pumpkin buns, just in time for breakfast the next day. Learn about the ocean.
Tags
Ingredients
Steps
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Knead the pumpkin flour yeast into a smooth dough and knead the dough for about 15 minutes. Let the dough rise, tightly covered, until doubled in size. (I didn’t add any more water, the pumpkin had just enough water)
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Roll the fermented dough into a long column and cut into equal parts.
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Take a ball of dough and roll it into a round sheet, then add red beans into it. Pinch and close the mouth tightly. I forgot to take pictures at this step, sorry! After wrapping the red beans, shape it into a round shape and press it thinly toward one end to make a goldfish body.
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Use a spatula to cut the middle of the tail. Press into stripes and use your hands to pinch in the middle to form a goldfish back. Then take a little bit of dough and shape it into a small round piece and stick it on to make the goldfish mouth. (I wanted to say more detailed steps, but I can only write 9 steps)
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Then use a knife to cut out the scales on the goldfish, and then take two pieces of black rice and glue them on both ends of the head to make eyes. The operation is completed. Complete the remaining dough in the same manner.
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Place the shaped dough into an oiled steamer, cover it tightly and let it rise for 15 minutes.
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Pour water into the pot, put the cold noodle dough into the pot and cover it tightly. After the water is boiled over high heat, continue to steam for 15 minutes and remove from the heat. Turn off the heat and steam for about 5 minutes without opening the lid before opening it again.
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The finished product is out of the pot.
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Finished product.
