Fish Play Summer Lotus

Fish Play Summer Lotus

1. Filter the juice from the red dragon fruit.

2. Mix the orange flour and glutinous rice flour, pour in 30 grams of boiling water, and stir as you go. (You can add an appropriate amount of easy-to-melt powdered sugar as you like)

3. Divide a part (white dough) and pour red fire dragon juice (red dough)

4. And into dough.

5. Take half of each.

6. Press it into a pot of boiling water and blanch it until translucent and remove it. (This way the dough will be softer and tougher)

7. Combine the dough with the raw noodles, and make the red dough in the same way.

8. To make goldfish: Take about 4-5 grams of red dough and knead it into an oval shape. (Put some red noodles on the white dough, you can also make some colorful goldfish by matching each other)

9. Make a small hole with a toothpick on one end.

10. Cut 4 to 5 copies with scissors.

11. Dip your fingers with oil and squeeze thinly to make a goldfish tail.

12. Pinch out the fins on the back.

13. Use scissors to cut a little on both sides, squeeze thinly, and make pectoral fins.

14. Use a semi-circle to press out the fish-scale lines.

15. Toothpicks pierce small holes to make fish mouths.

16. Dip black sesame seeds and make eyes. The goldfish is ready

17. Lotus production: put a small amount of white dough on the red dough. (Form a gradation of color)

18. Roll out into a sheet of about 5 mm, and use a mold to carve out the petals. (There are only this kind of molds at home, and petal molds are the best)

19. Use scissors to cut a little between the petals.

20. Make another flower piece one size smaller in the same way.

21. Pinch the edge of the petals thinly.

22. The two flowers are superimposed and combined together.

23. Add a little matcha powder to the mung bean paste and knead it into a ball, put it in the middle, and make a lot of small holes.

24. Pass the mung bean paste through a sieve, use a toothpick to help, and place the lotus around to make stamens. The lotus is ready.

25. Budding and waiting to be placed lotus production: put a little white dough on the red dough, roll out into slices.

26. The pattern is cut out from the mold, a small opening is cut, and it is rolled up from one side.

27. After being rolled, pinch the bottom tightly to form a flower bone.

28. Make two flower pieces in the same way.

29. Combine them together.

30. Put the sieved mung bean paste as the stamens, and the lotus buds are ready.

31. Prepare them one by one, put them on a greased plate, and steam them until they are completely transparent. (Larger lotus flowers can be enclosed with tin foil to avoid deformation)

32. Prepare a bowl of cold boiled water and divide it into two portions.

33. Take one portion and put in the blueberry fruit powder, pour half of the gelatin powder, add an appropriate amount of sugar, insulated water, stir evenly and fully melt. Frozen for about 5 minutes until half-solidified, then add the goldfish.

34. Then pour the remaining jelly water with gelatine powder and freeze it for about 5 minutes. Put the goldfish in the semi-solidified state, and then freeze it until it is completely solidified.

35. The jelly with goldfish swimming, and then put it on the lotus dessert. Finished picture~~~

36. Burning lotus Rui, Tingting out of the water.

37. A solitary stem draws green, and the double shadows share dividends.

38. Destroying the face of the song, fragrant dance clothes style.

39. Rouge snow thin ~~~

40. After all, West Lake in mid-June,

41. The scenery is not the same as the four seasons.

42. Take the sky lotus leaves infinitely green,

43. The lotus in the sun is differently red.

Tips:

Orange flour is wheat starch, which is sold in supermarkets. The desserts made are transparent and the finished product has a crystal clear feeling. The water in the flour should be added as appropriate. It is too soft and difficult to shape. Depending on the situation, the amount of flour can be reduced by half. If there is no mung bean paste for the stamens, use white dough to rub the slender strips and superimpose several small sections to make the stamens.