Chinese Food
Barley RUOYE green juice version of green dough
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Every morning, I see the growing number of epidemic cases. I'm scared. I don't know the day of the week when I work at home. At night, I think it's Qingming. I suddenly want to make a green dough. But I find that there's no Chengfen or sticky rice flour. So I finally use cornstarch to make a dough. I open the refrigerator to see what can be made of stuffing. I see the pumpkin. I think so Because it's afraid of being fat, there is no sugar green skin material in the whole process - 100g glutinous rice flour, 30g corn starch, 6G barley leaf green juice, 120g boiled water filling - pumpkin, meat floss, condensed milk glutinous rice flour and corn starch are mixed evenly. The boiled water is used to wash the green juice. Then the green juice is poured into the flour while it's hot. Quickly stir and knead into dough. Pour in 8g olive oil. Continue to knead evenly. Cover for standby. The pumpkin is steamed and crushed. And cheese is used for condensed milk Mix well. Knead into small balls. Then wrap them with dough. Steam for 20 minutes on the pot. Key point - put some on your hand when leaving the pot
Cooking ingredients
Cooking Steps
Step1:It's light green before steaming. It's so beautifu
Step2:When you want to cut and take photos, grease the knife. Anti stainin
Step3:It's convenient to take photos and put out poses. I used a small paper holder for cupcakes. It's beautiful
Cooking tips:The skin should just cover the filling, so that there is no air in it. Otherwise, it will affect the modeling and cooking skills.
