WHAT YOU NEED

Ingredients

200 grams of high-quality flour
50 grams of low-fat flour
30 grams of fine sugar
2 grams of salt
10 grams of milk powder
4 grams of resistant yeast
165 grams of water
20 grams of butter
Bread filling: 60 grams of red bean sauce
Surface decoration: moderate
A moderate amount of whole egg juice
Dried grapes in moderation

How TO MADE Rich with fish bags

Steps 1 to 4

1. All ingredients except butter are placed in the bread maker's inner barrel.

2. The dough is kneaded to a smooth surface (approximately 10 minutes) by the fermentation function of the kneader below.

3. After adding the butter, continue to knead with the baker until the expansion stage, then do the base fermentation in the baker to twice the size, dip the flour in the hole without shrinking or collapsing so that the dough can be removed.

4. Divide the dough into six doughs of 50 grams and 20 grams each, roll these doughs and the remaining one dough separately, then cover the preservative film and relax for 15 minutes.

Steps 5 to 8

5. Take a 50-gram dough, knead it into a circle, put it in a bean paste filling (10 g), wrap it in two-pointed, bumpy olive shapes in the middle.

6. Take a 20-gram dough into a circle, fold the back of the dough into a triangle, squeeze the bottom of the triangle inward, and then make a fish tail behind the large dough.

7. The remaining dough is kneaded into large slices, pressed into a circle with the smallest flower mouth, placed in the corresponding eye position, and gently pressed tightly.

8. Cut one long triangle and three small triangles into fish fins.

Steps 9 to 12

9. The small triangle placed on the dough needs to be pressed lightly with the hand; the triangle placed on the side of the body does not directly touch the dough, it will naturally join together after the final fermentation, put the fish-shaped dough in the bottom of the oven and put a cup of hot water for the fermentation function to ferment again.

10. After fermentation, brush the surface of the egg juice, press a grapefruit on top of the rounded dough of the head to make the eyes, cut an opening under the eyes to make the mouth, and use scissors to cut small mouths on the body to make fish scales.

11. Preheat the oven at 180 °C, medium, over low heat, and simmer for 15 to 20 minutes until the surface is golden yellow.

12.

Handy cooking tips

　　1 Triangular fish fin dough is not noticeable after fermentation if it is joined together at the beginning, so remember to keep a slight gap.2 Yeast Use high-temperature, high-sugar yeast, and pay attention to ensuring the activity of the yeast.3 After baking, the bread should be removed immediately (to prevent the excess heat from drying the bread) placed on a cooling rack until it cools to about the temperature of the hand, placed in a storage bag and stored at room temperature.