Octopus steamed bread(zhang yu xiao man tou )

Octopus steamed bread

Introduction:

"Since I came to my mother's house, I haven't eaten a few rice meals. I always eat pasta, but my son also likes it. When it's hot, I don't want to steam steamed bread. I always go to the steamed bread shop to buy it. However, the food sold outside is so special that I don't have any more. I'd better steam steamed bread by myself. I'm relieved to eat it. He steamed two pots of steamed bread, one of which was in the shape of this octopus, and it was a small steamed bread specially made for him. His son liked it very much. As soon as he got out of the pot, he ate one empty mouthed, ha ha. "

Production steps:

Step 1: add the old flour to the dough with water and ferment twice as much at room temperature

Step 2: knead the dough with alkali and baking soda until there is no sour taste. Then put in the dry flour and knead it until smooth. Let it stand aside for two rounds

Step 3: take half of the dough, knead well, knead into long strips

Step 4: cut into equal sized tablets

Step 5: take a dose and rub a long strip

Step 6: fold it in half, press it flat at the bottom, and shape the Zhangyu head by hand at the top

Step 7: cut out Octopus claws with a knife

Step 8: sprinkle some dry flour on the fish claws to prevent adhesion, and then twist a little to look more beautiful. Take jujube grains as eyes

Step 9: take water in the pot and put the octopus steamed bread in between

Step 10: cover and steam over high heat for 20 minutes. Turn off the heat and simmer for two or three minutes before opening the cover

Materials required:

Flour: 500g

Old noodles: moderate

Baking soda: moderate

Flour alkali: appropriate amount

Note: the octopus claws should be sprinkled with dry flour to prevent adhesion. After steaming, don't rush to open the lid. Simmer for about three minutes before opening the lid

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Zhang Yu Xiao Man Tou