How to make steamed bun fish

Children prefer strange things, so parents with children will make the steamed buns into the shape of fish when making them, so that babies will like them more. Steamed bun fish can actually be made into many shapes. For those who are just starting to make steamed bun fish, they can learn some simpler shapes, which will make it easier to succeed. Next, let’s learn how to shape the steamed bun fish with the editor.

Method 1:

Get a piece of dough of suitable size and knead it into a small round ball.

Stretch it a little longer and press the tail down. Cut it with a knife. Press it again and cut it again. Don't cut through this time, just cut out the flower shape. Press it again and tidy it up.

Use two peanuts of similar shape and make eyes according to the front. Then cut out the fins on both sides. Press down to shape it and cut the flower print.

Take a small spoon, press out the mouth and the scales on the body, and it will look like this. Put it in a pot and steam it for 25 minutes, and it will come out fatter than this.

Method 2:

Just like steaming buns, add yeast and knead the dough with warm water. After the dough has risen, cut it into sections and roll one section into strips that are about the same thickness as the width of the mold.

Put the kneaded dough into the mold. Note that the dough should be thick at one end and thin at the other end to adapt to the shape of the mold.

Press the dough firmly and pinch the edges according to the shape of the mold, trying not to leave any excess dough outside the mold.

After everything is compacted, turn the mold over with the top facing down and tap it gently, and the fish noodles will fall out of the mold.

The last step is to steam the fish. First, heat the water over low heat, then turn to high heat and steam it until cooked.

Method 3:

1. Let 2g yeast + 10g sugar + 80g water stand for a while, pour into a bowl with 300g flour and stir, then slowly add about 50g milk and stir, then add 5g lard, knead until it is smooth, and ferment until it is twice as smooth. For a 200g fish portion, cut out the fish mouth and tail with scissors, and carve scales on the fish back with a stainless steel spoon. Place the fish on the steamer until it becomes puffy. Steam in cold water over medium heat for 25 minutes. Wait 3 minutes longer before opening the lid.

2.This is the steamed state.