Enlightenment by Looking at The Finals Works-----two-color Gold Dollar Bag
1.
Ingredients are prepared.
2.
Wash pumpkin and sweet potato, peel and cut into pieces.
3.
Put the pumpkin and sweet potatoes in the microwave at the same time for 8 minutes, and press the pumpkin into a puree with a spoon.
4.
Press the sweet potatoes into a puree with a spoon, add white sugar, and stir to make a mashed potato, set aside.
5.
Put all the skins 1 into the bread bucket (liquid first, then solid), put in the pumpkin puree, and start the bread machine.
6.
The bread machine kneads the dough.
7.
Baking work. Similarly, knead the white dough manually (picture omitted).
8.
The two doughs are well fermented.
9.
Vent the dough and roll it into a rectangular shape with a rolling pin.
10.
Next, roll up the second layer of skin.
11.
Divide into five parts with a spatula, take one agent, squeeze it upright one by one, and relax for 10 minutes.
12.
Use a rolling pin to roll it into a circle (thick in the middle and thin in the outside).
13.
Add mashed potatoes.
14.
Pinch the folds tightly, or loosen them.
15.
Pinch the two ends of the semi-circular arc so that the sides of the arc are tilted up. Put it in a brushed oil steamer, wake up for 20 minutes, wait for the pot to boil and steam for 15 minutes, simmer for 2 minutes, uncover.
Tips:
1. When making pumpkin dough, because the water content of pumpkin puree is high, add appropriate amount of water according to the situation when making the dough.
2. Be sure to pinch more when wrapping.
3. You can use warm water to knead the noodles in winter.
