Colorful dumplings and steamed peaches -- fairies on the big table(cai hui tang yuan zheng xian tao nian ye zhuo shang de xiao xian zi )

Colorful dumplings and steamed peaches -- fairies on the big table

Introduction:

"Recently, I took part in an activity of innovating big dishes. There must be two things on the dinner table. One is dumplings, and the other is tangyuan. Tangyuan means that the whole family is round and auspicious. But every year is to cook dumplings, very monotonous. And there's a problem. If you can't finish the cooked dumplings, they will soon become a sticky pool. Several of them stick together and become one. You must have met such a situation. Then try steamed dumplings, as long as you add a little bit of ingredients, steamed dumplings are soft and glutinous, not suitable for deformation, not sticky teeth. It's also very good to coax children. In fact, it's inspired by the Japanese style and fruit style. In fact, Heguo was first passed down from China, and later carried forward by the Japanese, and achieved the peak in appearance. It's similar to fruit in general First of all, the glutinous flour is cooked in boiling water, then kneaded into dough with white bean paste and oil, wrapped with bean paste stuffing, made into a beautiful shape and eaten directly. The Japanese are used to eating raw and cold food. Compared with the gastrointestinal function, the cold waxy food and fruit can digest well. But we have a Chinese stomach. Of course, we have to eat hot food in winter. Since you want to eat hot, it doesn't work to blanch the dough before modeling. You have to heat it after modeling. So you'll toss it at home these days. What's the better formula? So you add some proportion of Chengfen to make it taste good. In addition, I also tried pumpkin puree, which was also very good. I designed five or six kinds of shapes, and steamed them out. I was amazed by this peach. Let's share this steamed dumpling with you first

Production steps:

Step 1: mix the clarified flour and glutinous rice flour evenly, mix with boiling water to make a soft dough

Step 2: divide two small dough, which is about the size of a dumpling. Put appropriate amount of Matcha powder and edible red pigment into light green and pink dough respectively. If there is no pigment, press strawberry into mud. The juice filtered out can be directly mixed with the dough

Step 3: divide the bean paste stuffing into the same size and knead it into balls

Step 4: take a piece of white dough and knead it into a ball, then take a little red dough and knead it into a ball, flatten it, and smear a little water on the white dough

Step 5: slowly press out the small bowl shaped hole from the side without red dough, and put in the bean paste filling

Step 6: slowly close the mouth and rub the circle, gently press the red part to blend with the white dough naturally, and close the mouth downward

Step 7: with a wooden knife, toothpick, or fruit knife back pressure out of the peach groove, to have a little semicircular arc, more vivid

Step 8: take two green dough and rub it into a long conical shape

Step 9: flatten the leaves with your fingers

Step 10: apply a little water on the green surface and stick it on the bottom of the peach

Step 11: gently press out the lines of the leaves with a toothpick

Step 12: put the prepared dumplings on the plate covered with plastic film

Step 13: after steaming with water, steam the dumplings over high heat for 15-20 minutes. The skin is a little transparent, and you can see the sunken color, which means it's ripe

Step 14: after boiling water and steaming, steam the dumplings over high heat for 15-20 minutes. The skin is a little transparent, and you can see the sunken color, which means it's ripe

Step 15: apply a layer of cooking oil immediately after steaming

Materials required:

Glutinous rice flour: 50g

Chengfen: 30g

Bean paste filling: 50g

Matcha powder: 1 tsp

Edible red pigment: 1 drop

Oil: right amount

Note: 1: during the production process, the dough should be wrapped in the plastic film to prevent the water from evaporating and drying. If it becomes dry, add a few drops of hot water to knead it. 2: the plate must be covered with plastic film to prevent the steamed dumplings from sticking to the plate. 3: a little green and red dough is enough. A small dumpling dough is big enough. 4: the ratio of glutinous rice flour and Chengfen is about 3:2, I use it You can make about 20 pieces for two or three people. If you like waxy, you can make 1:15: after steaming, you can brush oil so that the surface won't dry and the teeth won't stick when eating. If you eat immediately after steaming, you don't need to wipe oil. If you can't finish eating at one time, you can wipe oil and cover it with plastic film to prevent it from drying. Next time, you can steam it again

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Cai Hui Tang Yuan Zheng Xian Tao Nian Ye Zhuo Shang De Xiao Xian Zi