Steamed dumplings with colorful Peony(duo cai mu dan hua tang mian zheng jiao )

Steamed dumplings with colorful Peony

Introduction:

"This peony steamed dumpling is still hot noodles made with a variety of vegetable juices. After modeling, it is really like a beautiful flower. As for whether it's like peony or not, it's a bunch of flowers anyway. The yellow part above is made of boiled egg yolk, which is cooled and crushed. This article focuses on the method of primary color and leaf hot stamping and peony steamed dumplings. For other hot stamping, please check in my menu list. "

Production steps:

Step 1: flour into the basin, add just boiled water, not all at once, to gradually add, stir with chopsticks until no dry powder state

Step 2: put the dough on the table, knead until smooth, add 8g corn oil, and continue kneading

Step 3: after kneading into a smooth and moist dough, put it into a bowl, cover it with plastic film, and then soak for 30 minutes

Step 4: prepare the four colors of dough

Step 5: pork and carrot stuffing ready, can also be replaced by other fillings

Step 6: take a proper amount of dough, rub it into a cylindrical shape, and cut it into the same size

Step 7: rolling into a wafer

Step 8: take one of them and put stuffing in the middle

Step 9: according to the picture pinch into five pointed star shape, attention: petals do not defend strict, to empty out

Step 10: squeeze the two adjacent sides of the petals so that a five-star core appears in the middle

Step 11: use scissors to cut each petal on both sides of the top, and then use hands to shape it into a blooming flower

Step 12: cool the cooked yolks and crush them

Step 13: put the egg yolk in each petal, and use your fingers to enlarge the petal, so you can put more egg yolk

Step 14: make peonies of other colors in turn

Step 15: put into the steamer, boil the water, steam for about 15 minutes, turn off the heat, simmer for one minute, and then come out of the steamer

Step 16: it's beautiful and full of joy

Materials required:

Flour: 200g

Boiled water: appropriate amount

Corn oil: 8g (for kneading)

All kinds of hot dough: appropriate amount

Egg yolk: 3 (boiled)

Carrot residue: appropriate amount (after juicing)

Pork stuffing: proper amount (after seasoning)

Note: the stuffing of steamed dumplings can be adjusted according to your own taste.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Duo Cai Mu Dan Hua Tang Mian Zheng Jiao