Chinese Food
Youth League (2 ways)
(102090 views)
It's misty and rainy in the south of the Yangtze River. The wormwood is green. Sitting by the river, I can smell the rising spring water. Now there are all kinds of recipes for green dumplings on the Internet. Some friends are often confused. Should we steam first or steam first? It's a traditional way to pack before steaming. It's better to pack. It's important to note that if the proportion of skin and the time of steaming are not well controlled, they may collapse or crack. The proportion of powder in the formula is relatively low, the taste is better soft waxy, and the color is better bright. This kind of dough can be stored at room temperature for one or two days. It will not harden and dry.
Cooking ingredients
Cooking Steps
Step1:First wrap and then steam - 200g boiling water into the dough. Add glutinous rice flour, glutinous rice flour, sugar powder, wormwood juice, wormwood powder and knead into a ball. Add some water while kneading. About 50g (I just used the warm water left after I just washed into the dough). Finally add cooking oil. Knead into a smooth dough. Wake up a little.
Step2:First wrap and then steam - divide into small dough of about 30g / piece. Round for use.
Step3:Salted egg yolk and meat floss filling - soak salted egg yolk in white wine for more than 30 minutes to remove fishiness. Steam in steamer for about 15 minutes. Grind with spoon after cooling. Add meat floss, sugar and edible oil. Mix well. (the amount of cooking oil is adjusted according to the stuffing's wetness and dryness. I bought the dried meat floss carelessly. So I need to add more oil. It's just in the wet state as shown in the picture). It's divided into about 15g / piece. It's a little round. Put it in the refrigerator for a little freezing. (better package
Step4:First wrap and then steam - take a small dough, press it in the palm of your hand, wrap in the stuffing, and close it with a tiger's mouth.
Step5:First wrap and then steam - put it into a steamer. Brush the surface with cooking oil. Boil the water and steam for about 15 minutes. (do not steam for too long. It may collapse or crack
Step6:Steam first and then wrap - mix wormwood juice and water. Add glutinous rice flour and sugar powder. Stir well. Put in a shallow plate. Steam for about 20 minutes. Stick a toothpick in the middle. It's better not to stick i
Step7:First steam and then wrap - leave the pot and cool slightly. Knead the dough while it is still hot. Add some salad oil to prevent sticking while kneading.
Step8:Steaming before wrapping - divide the dough into 30g / piece, flatten it, and wrap it into stuffing (the dough is sticky at this time. You can use the fresh-keeping film to help). (I bought Shunnan's black sesame stuffing directly
Cooking tips:1. After the dough is wrapped, wrap the fresh-keeping film on each surface to keep it soft and sticky and prevent the skin from drying out. 2. Both wormwood juice and wormwood powder are bought from the same family of a Bao. The color of wormwood juice is bright. The aroma of wormwood is also strong. Wormwood powder is made of a more simple appearance. I use it in combination. Just use one kind of wormwood powder. Adjust the amount of water accordingly. 3. Glutinous rice flour and glutinous rice flour are made of different rice. However, they have different taste. Glutinous rice flour is made from glutinous rice. Glutinous rice flour is made from the seeds (rice) of the gramineous plant rice. Glutinous rice flour is relatively sticky. The dough is very sticky. Glutinous rice flour is delicate and smooth. It is the lowest glutinous variety among all kinds of rice. The viscosity of the dough is much lower than that of glutinous rice flour. Adding a proper amount of glutinous rice flour into the dough can reduce the viscosity of the dough, make it better to form a dough and better package. If you want soft, waxy and sticky taste, you can adjust it properly
