Skillfully using natural pigment to enhance the magic of pastry: meihuasu dumpling(qiao yong tian ran se su ti sheng mian dian de mo li fen mei hua su jiao )

Skillfully using natural pigment to enhance the magic of pastry: meihuasu dumpling

Introduction:

"It's not only more attractive, but also more attractive. Natural pigments are easy to take, but some of them are unstable and fade when exposed to high temperature, such as red amaranth juice, purple cabbage juice and gardenia yellow pigment, while spinach juice, carrot juice, pumpkin, purple potato and corn flour are relatively stable when exposed to high temperature. In addition, natural pigments that are easy to fade, such as gardenia yellow, will turn green when they are cooked in high temperature. When purple cabbage juice and red amaranth juice are used as pastry, the longer the steaming time, the more severe the color fading. I found that when red amaranth juice is used to make steamed bread and steamed buns, which need yeast fermentation, the color will fade seriously, completely changing from purple to apricot Dumplings or glutinous rice desserts, the color contrast will not be too much, will become pink

Production steps:

Step 1: raw material drawing

Step 2: wash the amaranth, blanch it in water and extract the red juice;

Step 3: pick up the red amaranth, mash it, twist the juice with gauze, add a spoonful of white vinegar to the red amaranth juice, the color will become very pink, and then add a little salt to the red amaranth juice to melt;

Step 4: take a stainless steel plate, sift in flour, add amaranth juice and a little refined oil, and mix them into smooth dough. Cover the dough with a wet cloth for at least half an hour;

Step 5: use the gap between the dough to deal with the stuffing of dumplings, wash the soaked mushrooms and Auricularia auricula, chop them, rub the carrots into filaments, peel the corn into grains, chop the ginger into minced ginger, and set aside;

Step 6: put 5 pieces into a stainless steel plate, then add a little salt, soy sauce and refined oil, and stir well to form plain filling.

Step 7: wake up the dough and rub off the bubbles

Step 8: then knead the long strip and cut into equal parts

Step 9: use a rolling pin to roll the dumpling into a thick dumpling skin in the middle and thin around;

Step 10: pack the plain stuffing and make it into the pattern you want. If you want to make it into a plum blossom shape this time, close it with a small cage;

Step 11: take a plum mold, put the dumpling mouth down into the mold, and gently compact the surrounding area with hands

Step 12: turn it upside down to form a plum blossom;

Step 13: put a wet cloth on the steamer and stack the dumplings on the cloth;

Step 14: add 8 minutes of water to the steamer, bring it to a boil, then place the steamer on the pan and steam over high heat for 8-10 minutes.

Step 15: finished product drawing

Materials required:

Wheat flour: 500g

Mushroom: 40g

Agaric: 30g

Carrot: one

Corn kernels: one

Amaranth juice: 150

Salt and refined oil: appropriate amount

Ginger: a small piece

Soy sauce: moderate

Note: 1, and vermicelli amaranth juice is best enough, if not enough can add warm water, but the more water, steamed dumplings color will be lighter. 2. The longer you wake up, the softer the skin is. 3. This Meihua vegetarian dumpling is vegan, but it tastes good.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Qiao Yong Tian Ran Se Su Ti Sheng Mian Dian De Mo Li Fen Mei Hua Su Jiao