Small crabs with colorful steamed buns
Overview
A very versatile pasta that is very popular with little friends. It is not difficult to make and easy to learn.
Tags
Ingredients
Steps
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Prepare ingredients. Ordinary flour: 500g, yeast: 4g, aluminum-free baking powder: 1g
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Pour the yeast and baking powder into the flour, mix evenly, mix with warm water to form a dough, cover with a moist drawer cloth, and ferment in a warm place.
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When the dough has fermented to 1.5 to 2 times its original size, you can add the ingredients. The size of the dosing is based on personal preference. Divide one portion into two portions, one portion is slightly larger and is used to make the main body of the small crab; the other is slightly smaller and is used to make the claws of the small crab.
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Roll the dough for the main body of the small crab into an oval shape.
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Divide the dough for making small crab claws into four parts and roll into long strips. One of them is slightly thicker than the other three and is used to make large crab claws.
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Place your paws on the main dough piece, with the thickest paw closest to you.
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Fold the dough upwards, wrap the crab's claws, and press the end closest to you on top.
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Use a knife to make a cut on the front claw to look like crab claws.
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Use two red beans to make the eyes of the little crab. A vivid little crab is ready. If you want it to be more beautiful, you can also make a small flower for decoration. I have detailed instructions on how to make the little flowers in the recipe of "Hua Mantou (Flower Steamed Bun)". If you are interested, you can see it in that recipe.
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The prepared small crabs are fermented for a second time. When the volume of the dough increases and the surface of the dough is fluffy and rising, steam it in a pot and cook it for 15 minutes.
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The little crab is about to run away, catch it quickly~
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If you can't bear to eat them, just raise them.
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Let's go to the sea and catch crabs together.
