Dried noodles 100g, corn starch 25g, oil 6g, appropriate amount of boiled water, and appropriate amount of milk yellow stuffing.
working methods
Mix 1, noodles and 10g corn starch, pour boiling water and stir at the same time.
2. When stirring to hand temperature, add the remaining corn starch and stir.
3. Pour in salad oil and knead until smooth.
4. Put it in a fresh-keeping bag and let it rest for 30 minutes.
5. Take out a small part, roll it into thin slices with a rolling pin, and press out the disc with a die.
6. Wrap the creamy yellow stuffing weighing about 6 grams, squeeze in the right corner, and wrap the rest like jiaozi.
7. pinch off the pattern on the side.
8. Use transparent dough with cocoa powder to make fish eyes and put them on the fish head.
9. Carve the fish head with a scraper and the fish scales with a straw.
10, cut the fish tail with scissors.
1 1, and steam on a bamboo drawer for 3 minutes.
12, take it out and let it cool.
skill
Share some key points of making noodles:
1, the key to making flour dough is to master the water temperature, and boiled water must be used when making it, so that the flour can fully expand and gelatinize.
2. When the dough is cooked, it must be cooked thoroughly, otherwise the cooked product will stick to the teeth; After adding water, quickly stir evenly to prevent uneven ironing; When ironing clothes, wipe them smooth and thoroughly while they are hot.
3. When adding raw flour, the temperature of the dough should not be too high, which can prevent the raw flour from being gelatinized by heating too early.
4. When rolling noodles, it is best to roll a small amount and put the rest in a fresh-keeping bag to prevent drying.
5. After the dough is kneaded, it is better to put some oil on the chopping board when operating, which is more convenient to operate.