#aca Fourth Session Baking Contest# Making Pornographic Glutinous Rice Dumplings and Bread
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Around the Dragon Boat Festival, it is the world of zongzi.
I helped to wrap the millet ham dumplings, and I had to divide them into several. Zongzi will become the norm around the Dragon Boat Festival. Does bread need to temporarily give way to Zongzi? Not reconciled. A bite of zongzi on the left and a bite of bread on the right are easy to eat. It is better to wrap the zongzi in bread, and eat the zongzi as well as the bread.
What a great idea. I deliberately searched for it, and there are really rare ones or two, but they are all chubby meal packs.
I chose the three smallest rice dumplings, with an average weight of less than one or two. Since it's salty rice dumplings, I use Teacher Meng's prepared bread crust to accompany it. Wrapped a whole zongzi with dough, and it took quite a bit of effort to close the mouth. The seemingly kneaded interface was stretched by the gas when it was finally fermented, like two thick lips, either lightly closed or slightly opened. Carefully re-kneaded them, and sent them into the red oven with a little worry. Maybe they will open again in the heat? Sure enough, the inner zongzi was more or less revealed to people.
Although the zongzi bread is quite interesting, it's just a different way of closing it in the future, and the crust can be made bigger. . . . "
I helped to wrap the millet ham dumplings, and I had to divide them into several. Zongzi will become the norm around the Dragon Boat Festival. Does bread need to temporarily give way to Zongzi? Not reconciled. A bite of zongzi on the left and a bite of bread on the right are easy to eat. It is better to wrap the zongzi in bread, and eat the zongzi as well as the bread.
What a great idea. I deliberately searched for it, and there are really rare ones or two, but they are all chubby meal packs.
I chose the three smallest rice dumplings, with an average weight of less than one or two. Since it's salty rice dumplings, I use Teacher Meng's prepared bread crust to accompany it. Wrapped a whole zongzi with dough, and it took quite a bit of effort to close the mouth. The seemingly kneaded interface was stretched by the gas when it was finally fermented, like two thick lips, either lightly closed or slightly opened. Carefully re-kneaded them, and sent them into the red oven with a little worry. Maybe they will open again in the heat? Sure enough, the inner zongzi was more or less revealed to people.
Although the zongzi bread is quite interesting, it's just a different way of closing it in the future, and the crust can be made bigger. . . . "
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