Honey Juice Flat Peach
1.
Blanch the clarified powder with boiling water, stir while blanching, and do not touch your hands after the dough is formed.
2.
Then knead it on the chopping board and cover it with plastic wrap for 15 minutes.
3.
Steam the yam to cool, then use a knife to crush it into a puree and knead it evenly
4.
Put another 20 grams of butter in it and knead it well (lard is also fine).
5.
Mix and knead the dried dough and yam puree.
6.
Put 20 grams of sugar into it and knead well, knead the dough evenly and relax for a while.
7.
Simply cut the spinach a few times into the food processor, add a little water to beat.
8.
After whipping, sieve and filter out the residue, not just the vegetable juice.
9.
Pour the vegetable juice into the pot and boil. After boiling, the pigment and water begin to separate.
10.
At this time, the pigment floats on the surface of the water and the water begins to become clear. Use a spoon or fine sieve to remove the pigment. Do not use the remaining water.
11.
Pull a small piece of hot orange dough in the pigment and grab it with your hands to make it evenly colored.
12.
Then use a small piece of dough to wrap in cocoa powder and knead evenly. At this time, two small pieces of colored dough are ready.
13.
Since the red bean paste filling is usually thinner, it must be processed before it is easy to use. Pour a little salad oil into the pot and put the red bean paste paste into the pot and stir it back and forth over low heat until the water content of the bean paste is consumed, and the filling is soft. It can be determined according to your own needs.
14.
Then turn off the heat and let the filling cool. After cooling, knead the bean paste filling into a ball of suitable size, and knead the dough into a ball. Generally, 30 grams of dough with 20 grams of filling is enough.
15.
Finally, flatten the dough and pack it into the filling one by one.
16.
When wrapping the fillings, when the dough is gathered up, rub it into a drop shape with your hands, and wrap them one by one.
17.
After the initial modeling is completed, the small green dough is pulled into a small noodle agent to start making peach leaves.
18.
Rub the green face powder into a drop shape, and then press it into a leaf shape and stick it on the peach to embellish it.
19.
Dip the toothbrush with the fermented bean curd juice and aim at the tip of the peach, while holding the bamboo board in the other hand, use the toothbrush to gently push forward on the bamboo board.
20.
The fermented bean curd juice is ejected on the peach body, and only a little coloring is enough.
21.
Then put the noodle peaches in a basket and steam for 5 minutes.
22.
Take out the peaches after steaming.
23.
Put a few drops of honey on each peach.
24.
It can then be served on the table.
Tips:
This feature is simple and beautiful in appearance, soft and waxy without sticking to teeth, and can be eaten cold or hot.
Tips;
1. In order to have a better taste, the yam mud can also be sieved. If you choose iron sticks, the taste of yam will be better.
2. It can also be made with mashed potatoes according to this method, but it is easy to change color, so it must be steamed with the skin and processed immediately.
3. When frying the bean paste filling, it is not advisable to have too much oil for health, as long as the pan is not sticky. You can add 15-20% glutinous rice flour if you want to make the bean paste stuffing soft and hard and not easy to turn the sand, but you don't need to add it for smaller ones.
4. Don't use glutinous rice flour to make noodles with yam puree when making this dim sum, because it is too sticky and tastes bad, and secondly it tastes bad. When blanching the noodles, the softness and hardness should be suitable so as not to stick to the hands. The ratio of yam puree to simmered dough is three to one, that is, three parts of yam pureed and one simmered dough are enough, which will affect the taste.
