Early Autumn Talk [creative Desserts]

Early Autumn Talk [creative Desserts]

by Sunny 99

4.6 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

Jinghua ten miles of sweet-scented osmanthus,
Autumn leaves are yellow where the wind begins.
Yupan Jinzun wine,
Drink Shenzhou to get cool.
Desserts made with the natural color of pumpkin puree are golden in color, crystal clear in texture, and soft in texture! "

Early Autumn Talk [creative Desserts]

1. The pumpkin is cut into pieces and steamed in a pot. After steaming, peel off the skin and put it in a food processor to make a puree. (This will be more delicate)

Early Autumn Talk [creative Desserts] recipe

2. Weigh the ingredients and set aside.

Early Autumn Talk [creative Desserts] recipe

3. Mix the glutinous rice flour, orange flour, and sticky rice flour into a basin, and add sugar.

Early Autumn Talk [creative Desserts] recipe

4. Add corn oil.

Early Autumn Talk [creative Desserts] recipe

5. Add pumpkin puree.

Early Autumn Talk [creative Desserts] recipe

6. Stir well evenly.

Early Autumn Talk [creative Desserts] recipe

7. Steamed in the pot. (Stir a few times in the middle when steaming, it will cook quickly and evenly and thoroughly, steam until no white noodles can be seen, and it will be almost transparent.)

Early Autumn Talk [creative Desserts] recipe

8. Pour the steamed dough on the cutting board, let it dry for a while, and knead it into a smooth dough.

Early Autumn Talk [creative Desserts] recipe

9. The kneaded dough is very tough and won't stick to your hands.

Early Autumn Talk [creative Desserts] recipe

10. Separate a small amount of two doughs, add strawberry fruit powder, and cocoa powder, knead into a colorful dough. (Just throw away the amount of strawberry fruit powder and cocoa powder, just cover the original color dough, so there is no weighing)

Early Autumn Talk [creative Desserts] recipe

11. Take 30 grams of pie crust and press flat, and pack 20 grams of white lotus paste filling.

Early Autumn Talk [creative Desserts] recipe

12. Use the tiger's mouth to slowly push up and pinch tightly, close the mouth and put it down.

Early Autumn Talk [creative Desserts] recipe

13. Pinch into a gourd shape with the tiger's mouth.

Early Autumn Talk [creative Desserts] recipe

14. The top is pressed down with a ball-shaped tool.

Early Autumn Talk [creative Desserts] recipe

15. Or pinch it with your thumb and dent it in a small pit, and the small vase will be ready.

Early Autumn Talk [creative Desserts] recipe

16. Rub the cocoa dough into thin strips and cut a few staggered pieces with scissors to make small flower branches.

Early Autumn Talk [creative Desserts] recipe

17. Put it in the small vase made.

Early Autumn Talk [creative Desserts] recipe

18. Make another round ball and press lightly to dent it.

Early Autumn Talk [creative Desserts] recipe

19. Put on the flowering branches.

Early Autumn Talk [creative Desserts] recipe

20. Roll the strawberry red dough into thin slices, carve out large and small flowers, and dip them on the flower branches to decorate.

Early Autumn Talk [creative Desserts] recipe

21. Finished picture.

Early Autumn Talk [creative Desserts] recipe

22. Jinghua ten miles of sweet-scented osmanthus,

Early Autumn Talk [creative Desserts] recipe

23. Autumn leaves are yellow where the wind begins.

Early Autumn Talk [creative Desserts] recipe

24. Yupan Jinzun wine,

Early Autumn Talk [creative Desserts] recipe

25. Drink Shenzhou to get cool.

Early Autumn Talk [creative Desserts] recipe

26. Finished picture.

Early Autumn Talk [creative Desserts] recipe

Tips:

The required ingredients are sold at certain treasures, and the noodles are also called noodles, noodles, tin powder, and wheat starch. It is a kind of gluten-free flour, the ingredient is wheat. It can be used to make a variety of snacks such as shrimp dumplings, noodles, rice noodles, etc. Sticky rice noodles are also called rice noodles or indica rice noodles, and rice noodles are used as the material for making hair cakes. The crust dough does not stick to your hands, no need to use powder. If it is particularly sticky, it should not be steamed, just steam it for a while. Pumpkin puree contains a lot of water. Don't add too much at once. Add it as appropriate when mixing.

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