A Must-eat Outing Fruit on Qingming Festival, Seaweed Meat Floss Green Group

Name: A Must-eat Outing Fruit on Qingming Festival, Seaweed Meat Floss Green Group
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Glutinous rice flour Glutinous rice flour; 100g Young wheat juice; (Wheat starch) 30g starch; 70g Plain water; 1 package Rose bean paste filling; 30g Zero sugar

by Petrus Electric

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Every spring, Qingming season arrives, spring limited snacks are not to be missed.
The chubby green group, the Q bomb is soft and waxy, and the fragrant pork floss and egg yolk fills the mouth. Every bite is a breath of spring. It's really delicious! "

Ingredients

Glutinous rice flour Glutinous Rice Flour
100g Young Wheat Juice
(Wheat starch) 30g Starch
70g Plain Water
1 package Rose Bean Paste Filling
30g Zero Sugar

A Must-eat Outing Fruit on Qingming Festival, Seaweed Meat Floss Green Group

1. Prepare all the ingredients.

A Must-eat Outing Fruit on Qingming Festival, Seaweed Meat Floss Green Group recipe

2. Salted egg yolk minced pork filling: Crush the cooked salted egg yolk, mix with minced pork, add olive oil and mix well.

3. Pour the glutinous rice flour and wheat starch into the mixing bucket of the chef's machine and stir at low speed.

4. Then pour in zero caramel sugar and plain water, and beat into a flocculent shape.

5. Then pour in the young wheat juice and beat into a ball.

6. Divide the dough into 30 grams each and cover with plastic wrap for later use.

7. The red bean paste filling is divided into 25~30 grams/piece, and the egg yolk minced meat filling is 20-25 grams/piece.

8. The dough is opened, wrapped in the filling core, closed, and rounded.

9. Put it in the steamer, 100 degrees for 12-15 minutes.

10. Put it in the steamer, 100 degrees for 12-15 minutes.

Tips:
1. A little bit of oil from the oven can prevent sticking and moisturizing;
2. In the steamer, it is recommended to boil the water and put it in the pot for 10-12 minutes on medium-high heat;
3. The article is from @水霖忧.