Flour150g

3 grams of pumpkin powder

Water (below 40℃) is about 70g.

Yeast 2 g

How to make carp steamed bread?

Hydrate yeast, mix pumpkin powder and flour evenly, add yeast water to flour several times, and stir until dough is smooth, delicate and soft.

Rub the strips and cut into two pieces, each piece is about 108g.

Take out a piece, knead it into a circle and knead it into long strips, with one end big and one end small. Most of them are heads and trunks, and the small heads are fish tails.

Flatten the fish tail by hand or scraper, and then cut it.

Cut off the tail fin of the fish with a blade, and then press out the line with a scraper.

Turn the fish upside down, cut a pair of pectoral fins, a pair of ventral fins and a pair of gluteal fins at the joint of the fish's abdomen and back, turn it over and press lines on the fins.

Pinch the dorsal fin on the fish's back with your thumb and forefinger, with or without pressing the line.

You can tidy your tail here,

The joint between the fish tail and the fish belly is thinner.

The fish tail can be slightly tilted, which makes it look smart (●-●).

Stagger the scales from the fish tail row by row with a cut straw.

Dip two red beans in the water on both sides of the fish head to make fish eyes.

Cut out two fish whiskers with scissors at the fish mouth, and poke out the fish mouth with chopsticks. Plastic surgery is complete.

Fermentation: temperature 35 ~ 38℃, humidity 75%, fermentation 1.5 times larger.

Turn the boiling water in the steamer from high heat to low heat, add the fermented green embryo, steam for 12 minutes, turn off the heat and stew for 3 minutes, and take it out.

Attached to the carp fin.