Fancy Pastry One Gold and Silver Lucky Bag
1.
White dough: 87g water, 200g flour, 1.5g yeast.
2.
Yellow dough: 118g pumpkin puree, 1.5g yeast, 200g flour.
3.
In a warm place, close the lid and ferment until the stomata are abundant.
4.
Knead the dough evenly and vent it, and press it into a thick sheet with a dough press, about 0.5 cm thick. Cut off the irregular edges.
5.
Use a mold to carve out a round piece or use a knife to cut into a paste and roll it into a thin wrapper around the middle.
6.
Pack in chopped walnuts and black currants. Try to cut smaller.
7.
If you use a mold to carve a circle. To cut two pieces, one large piece and one small piece, the small piece is placed in the middle of the large piece, so that the middle is thick and the periphery is thin. The two dough pieces must be rolled firmly with a rolling pin.
8.
Use your left hand to close the edges, and evenly arrange the folds of the bag with your left hand.
9.
Take the white dough and 1g of red yeast rice and knead it into red dough. You can make more. Freeze the remaining dough in the refrigerator and take it out before use.
10.
Use a dough press to press out thin strips.
11.
Take a long strip and cross the two ends diagonally to make the bow look more beautiful.
12.
Place a piece of noodles at the intersection and pinch both ends with your hands.
13.
Use a piece of noodles around the mouth of the blessing bag, damp it tightly.
14.
Attach a bow.
15.
Use the remaining yellow and white dough to knead out small balls, use them as gold beads and silver beads, and place them on top of the lucky bag. Save the steam until the volume becomes lighter, open the water pot, turn to a low heat after airing, keep the steam overflowing, steam for ten minutes, turn off the heat and wait two minutes before opening the lid.
16.
Finished product.
17.
Lucky bag.
18.
Blessed and well-being.
Tips:
1. After all the lucky bags are finished, make the bow decoration as a whole.
2. The gold and silver beads can be left or not, and they are also the last decoration.