Steamed dumplings with cranberry and plum(man yue mei mei hua zheng jiao )

Steamed dumplings with cranberry and plum

Introduction:

"In winter, the Chimonanthus is imitated in the kitchen, the cranberry is smiling, the bamboo cage is fresh and fragrant, and the fragrance is fragrant all the year round. It's crystal clear. It feels like the plum blossom in the snow, the cranberry is sour and sweet, and the crystal skin of q-bomb is full, which makes people can't bear to eat."

Production steps:

Step 1: mix the flour, starch and sugar evenly

Step 2: pour boiling water and stir quickly with chopsticks.

Step 3: add oil and knead until the dough is glossy, then cover with plastic film

Step 4: divide the dough into small dough of about 20g, and roll the dough into thin round dough

Step 5: fold the skin evenly, and fold several petals.

Step 6: turn over the folded skin and place Cranberry stuffing in the center. Pinch the five corners in the middle

Step 7: turn the hem up with your thumb and pinch it into petals.

Step 8: put it into the steamer and steam it for about 10 minutes. To prevent the dumpling from sticking, dip a few drops of oil into the bottom

Materials required:

Chengfen: 75g

Raw meal: 25g

Cranberry stuffing: right amount

Boiling water: appropriate amount

Sugar: 1 / 4 teaspoon

Oil: right amount

Note: 1, the water must be boiling water, after boiling, immediately add to the mixed powder. 2. You must pay attention to moisturizing the rubbed leather. It's better to roll one leather, wrap one leather, and then roll the second leather. Otherwise, in the process of stuffing, it is easy to crack.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Man Yue Mei Mei Hua Zheng Jiao