Double Stuffing Youth Group-invincible Soft Waxy

Double Stuffing Youth Group-invincible Soft Waxy

1. Quasi-good materials.

2. Leave the young leaves of mugwort and wash them.

3. Boil the pot under water.

4. Turn it over.

5. Add baking soda and cook for two minutes.

6. Rinse it several times in clean water.

7. Pull off the excess water, do not pull it very dry, so as not to stir.

8. Stir it into a puree and drain the excess water.

9. Prepare two pots, one with glutinous rice flour, 60g white sugar, 50g starch, and the other with 100g starch, and boil them with boiling water.

10. Stir the glutinous rice flour, sugar and starch evenly and add the puree.

11. To form a dough, add hot starch and continue to knead to form a softer dough. If it is too dry, add some vegetable juice.

12. Add salad oil and continue kneading.

13. It can be in this relatively soft state.

14. Steam on the pot for 20-30 minutes.

15. When steaming noodles, you can make fillings. Take the yolk from the raw salted duck eggs and sprinkle some white wine on the yolks.

16. Steam in the pot for about 8 minutes.

17. Crush it with a spoon. If you like to eat it, go through a sieve.

18. Mix the pork floss, minced egg yolk, 4g white sesame seeds, seaweed and salad dressing.

19. Pinch into a ball hard.

20. Peanuts are roasted and fragrant, peeled.

21. 40g sesame seeds fry until fragrant.

22. Grate the peanuts, sesame seeds and 60g white sugar together.

23. Pinch into a ball hard.

24. After steaming.

25. Take it out and let it cool slightly.

26. Knead vigorously while still hot, until elasticity develops.

27. The kneaded dough can be stretched very thinly.

28. Prepare two fillings.

29. Take a ball of dough, wrap the filling, round it, and wrap it with plastic wrap.

30. Wrap it and put it in a box to keep it longer.

Tips:

1. The salad dressing in the recipe is not too much, it needs to be kneaded into a ball, don't rub it, it will loose.
2. Wear gloves when rubbing, otherwise it will stick to your hands.