Fish Kezi with milk(nai xiang yu ke zi )

Fish Kezi with milk

Introduction:

"Yukouzi is a special kind of pasta in Jiaodong Peninsula of Shandong Province. Every family makes all kinds of yukouzi every new year. Basically, every family has several years of grinding tools for fish gouging. Just like the carp mold in my hand was handed down by my grandmother's grandmother. This fish kowtow made by fat man is made of milk and noodles. The steamed fish kowtow is white and delicious. "

Production steps:

Step 1: add appropriate amount of yeast powder into the flour.

Step 2: pour in the milk.

Step 3: knead into a smooth dough.

Step 4: cover with wet cloth and put it in a warm place to wake up naturally.

Step 5: steaming fish kowtow mold.

Step 6: wake up, exhaust and knead the dough.

Step 7: knead the right amount of preparation under the kneaded face several times.

Step 8: put it into the mold and press it.

Step 9: snap the dough.

Step 10: make the remaining dough at one time.

Step 11: put the finished dough on the curtain. 12，13，14，15，16，,

Step 12: cover the towel and wake up for 20 minutes.

Step 13: put the steamed dough into the steamer.

Step 14: steam over high heat for 20 minutes, then steam over low heat for 5 minutes.

Step 15: mix the food pigment with a little water to make a paste.

Step 16: dip the pigment with chopsticks and click on the fish.

Materials required:

Flour: 1000g

Yeast powder: 12g

Milk: moderate

Edible pigment: a little

Note: winter face wake up time appropriate extension. Don't take out the steamed bread immediately. Turn off the heat and steam for 5 minutes.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Nai Xiang Yu Ke Zi