Sausage Koi Fish Bun

Flavor: Fish-flavored; Cooking method: Steaming; Time: Half an hour; Difficulty: Ordinary.

Steps for making Sausage Koi Fish Bun

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

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

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

Then put the bread bucket into the Dongling bread machine, select kneading for 10 minutes, observe the water absorption of the flour, and gradually add water.

Put the kneaded pumpkin dough into a bowl, cover it with plastic wrap, and let it ferment at room temperature.

Knead a small piece of black dough (appropriate amount of bamboo charcoal powder, 6g all-purpose flour, 3g water) and a small piece of white dough (10g all-purpose flour, 5g water), and cover with plastic wrap for later use.

Take the tuna sausage out of the freezer and dry it with kitchen paper.

Divide one sausage into two, and one sausage can make two Koi fish buns.

The pumpkin dough is fermented to twice its original size.

After deflating the pumpkin dough, divide it into 8 pieces of 50g each.

Roll it into an oval shape about 13cm in length, and roll one long side thinner and place half a sausage on it.

Roll it up, seal it tightly, and place the sealed side down.

Pinch one side thinner, leave a small section as the tail fin, roll it thinner, and shape it into a fan shape.

Press out several thin lines with a scraper, then cut out a triangle, and the tail fin is basically formed.

Use chopsticks to make a deep pit on the other side of the fish body to make the fish mouth.

Pinch out the dorsal fin on the fish body.

Press out the scales on the fish body with a small spoon.

Use scissors to cut out the pectoral fins, and then put them in the steamer.

Roll the white dough thinly, and press out 16 circles with a circular pastry tip.

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

Stick the fish eyes on both sides of the fish head. You can add some water to make it more firm.

Put it in boiling water, steam on high heat for 15 minutes, and then simmer for 3 minutes after turning off the heat before opening the lid.

Take a bite. Because tuna sausage is added, the pumpkin steamed bun is very delicious.