Chinese Food
Xiaoyan in Jiaodong huamo
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When I was a child, I always received the swallow made by my aunt before the Qingming Festival. It's not only beautiful but also beautiful. It's really delicious. It's sweet and fragrant. I think of it every year. This is also our custom here. On Qingming Festival, we will receive hand gifts from relatives and friends, such as swallow, chicken, duck and goose egg. There are a lot of designs. I like modeling. I have done it several times. But the double headed one is what I just learned this year. I'll try it right away. It's really fun and good-looking.
Cooking ingredients
Cooking Steps
Step1:Put the flour, yeast and sugar into the basin. Pour in the water (reserve one drop of water, adjust according to the situation. Use hand warm water in winter) and pour it into the flour. Mix with chopsticks and knead it into a smooth dough. No film is needed. Ferment it to about 3 times of the size at room temperature of 25-28 ℃ (no shrinkage or collapse after rubbing the hole with the flour
Step2:Take out the dough. Mix dry powder (medium gluten powder) into the dough to knead.
Step3:Mix in flour and knead for a while. Keep kneadin
Step4:Knead to the level of the picture. Feel the dough delicat
Step5:Divide them into small dosage forms. Divide them into 12 parts and make them into 6 parts
Step6:Mix the separated small dosage into dry powder once again
Step7:The dry flour is gradually kneaded in. The dough becomes more delicate. The shape of the dough should be harder. It is not easy to deform after fermentation and steaming. It is also chewy and tough on the taste
Step8:Close up and squeeze after roundin
Step9:Roll it into a strip. Place the first part of the strip as shown in the figure - the middle part is thin. The two ends are thick. The second part of the strip - the middle part is slightly thicker than the two ends. Throw it away
Step10:As shown in the figure, put both ends of the tail part through the loop part of the head par
Step11:Go through both ends. Tidy up. Bring the two dough closer to each other. The shape is beautiful
Step12:Flatten the tail by han
Step13:Stamp the tail with scraper (non transparent surface). Cut it with scissors or knif
Step14:Two or three pieces togethe
Step15:Start making swallow's head Roll the dough round and make it longer. Shape the middle waistline by han
Step16:Thin one en
Step17:Same as the tail. Use scraper to press in (non transparent surface
Step18:Cut it with scissors or knive
Step19:As shown in the pictur
Step20:Cut out the mouth. After the finished product, I found out why I cut such a big mouth
Step21:Use toothpick and fix it on the swallo
Step22:So. Mark the position of the eye
Step23:The peeled pepper is black. Put it in the water. Press it inside. Avoid fermentation or steaming and bulging
Step24:The second way to make the head is to take a small dough and throw it into the dough. Rub it round and press it thin. Cut it as shown in the figure. Knead it well
Step25:After another small toss, knead your mouth, connect the two parts with toothpicks, and insert them in the head of the swallow, but pay attention to the size coordination between the head and the body
Step26:Insert one side of the hea
Step27:Insert it on both side
Step28:Finished produc
Cooking tips:1. At the beginning of dough kneading, the amount of liquid is about 10% less than that of ordinary steamed bread. When dough kneading, it will be harder. Then it will pass through the dough that chokes the dough. The dough will inhale dry powder again. After kneading, it will become hard and easy to shape. 2. The water absorption capacity of each brand of common farmhouse wheat flour I use is different. Please reserve adjustment water. Add it as the case may be - there are skills in making delicious dishes.
