Chinese Food
Chrysanthemum bag
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Chrysanthemum bag is a very attractive pasta for sale and taste. It is steamed with pumpkin and white flour as the main raw materials. It tastes sweet and blooming like flowers.
Cooking ingredients
Cooking Steps
Step1:Preheat - take out the two steaming plates in the Fangtai steaming box. Fill the water tank with water. Then close the door, power on and start up. Select the normal steaming mode. Set the temperature to 100 ℃. Set the time to 10 minutes. Press the confirm key. The steaming box starts to preheat.
Step2:Pumpkin dough - remove the skin and flesh of the pumpkin and cut into 23cm thick slices and put them into a non porous steamer. After the sound prompt of the completion of steamer preheating, quickly put the steamer into the steamer. Close the steamer door. Take out the steamer after the steamer is finished. Mash the pumpkin while it is hot. When the temperature drops to about 35 ℃, add dry yeast. Mix well until the yeast dissolves. Add flour. Fully Knead well into pumpkin dough. Cover with wet cloth and ferment for about 1 hour (the fermentation time needs to be longer in winter and shorter in summer).
Step3:White dough - add proper amount of white sugar into the flour and mix well; put dry yeast into 10ml, 35 ℃ warm water to dissolve into solution, then pour 120ml, 35 ℃ warm water to mix well; pour yeast warm water into flour. First use chopsticks to mix the flour into pimples, then use hands to knead it into smooth dough. Cover with fresh-keeping film or wet cloth and ferment for about 1 hour.
Step4:Separation - put the fermented white dough and pumpkin dough on the chopping board sprinkled with a thin layer of flour and fully knead them. Press out the air inside and knead them into long strips. Then divide them into about 30g of small dosage forms. Then knead the small dosage forms for use.
Step5:Wrapping agent - flatten the small white flour preparation, roll it into a thin flour skin with a thick middle edge, put it into the pumpkin preparation, and wrap it up like a wrapping package. Put it on the board with the closing face down. Make it into a round cake with a thickness of about 0.5cm.
Step6:Shaping - stick flour or salad oil on both sides of the fruit knife, and then cut 8 pieces evenly from the center of the round cake. Leave a radius of about 1 in the middle. The size of the flower center is not cut. Pick up the petal and turn it up every time you cut a petal. Expose the internal pumpkin dough on it. And so on. Cover with a wet cloth after finishing. Wake up naturally for 20 minutes; then put the chrysanthemum into the bottom at an interval of 34 cm A perforated steaming tray with oil brush or gauze pad.
Step7:Preheat - fill the water tank with water. Close the door, power on and start the machine. Select the mode of steamed pasta. Set the temperature to 100 ℃. Set the time to 10 minute
Step8:
Cooking tips:1. The specific amount of flour in pumpkin dough shall be determined finally according to the water content in pumpkin paste. Because of the high viscosity of pumpkin dough, you can add some flour to pumpkin dough and make it a little harder. 2. The way to judge whether the dough is fermented well is to stick the flour on the finger and insert it into the dough. After the finger is pulled out, the dough around the fingerprint does not rebound and does not sink. It means that the dough is fermented just right; for example, the dough around the fingerprint bounces rapidly. It means that the fermentation time is not enough; if the dough around the fingerprint sinks rapidly, then the dough is over fermented. It can be put into the baking powder and kneaded evenly to save; generally speaking It is better when the dough is fermented to twice the volume before fermentation. 3. It is better to cover the dough with a wet cloth after it is divided into small dosage forms. Avoid drying. There are skills in making delicious dishes.
