Ingenious Use of Natural Pigments to Enhance The Magic of Pastry: Powder Plum Dumplings

Name: Ingenious Use of Natural Pigments to Enhance The Magic of Pastry: Powder Plum Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Wheat flour; 40g Shiitake Mushrooms; 30g Fungus; A carrot; A corn kernels; 150 Red Amaranth Juice; a small piece ginger; Some Soy sauce

by Tao Ran Lily

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The pastry made with natural pigments is not only gorgeous in color, but also has the attractiveness of beauty and adds the magic of pastry.

Natural pigments are convenient, but some natural pigments are unstable and will fade when exposed to high temperatures, such as: red amaranth juice, purple cabbage juice, gardenia yellow pigment, etc., while spinach juice, carrot juice, The colors of pumpkin, purple potato, and corn flour are relatively stable when exposed to high temperatures.

In addition, let's talk about natural pigments that are easy to fade. For example, gardenia yellow pigment will turn green when it meets high temperatures when making pastry. When using purple cabbage juice and red amaranth juice for pastry, the longer the steaming time, the more the color will fade. , I found that red amaranth juice needs to be fermented with yeast when making steamed buns and buns. The color will fade severely and completely change from purple to apricot. If it is used for dumplings or glutinous rice desserts, the color contrast is not the same. It will be too much and it will turn pink. "

Ingredients

Ingenious Use of Natural Pigments to Enhance The Magic of Pastry: Powder Plum Dumplings

1. Raw material map

Ingenious Use of Natural Pigments to Enhance The Magic of Pastry: Powder Plum Dumplings recipe

2. Wash the red amaranth and blanch it in boiling water to extract the red juice;

3. , Pick up the red amaranth, pound it, twist the gauze, and add a spoonful of white vinegar to the red amaranth juice, the color will become very pink, and then add a little salt to the red amaranth juice to melt;

4. Take a stainless steel pan, sift in the flour, add red amaranth juice and a little refined oil, and mix into a smooth dough, cover the dough with a damp cloth for at least half an hour;

5. Prepare the dumpling stuffing in the gaps between the dough, wash the mushrooms and fungus that have been soaked, chop them, rub the carrots into filaments, peel the corn into grains, and chop the ginger into minced ginger, set aside;

6. Put 5 together in a stainless steel dish, then add a little salt, light soy sauce, refined oil and stir together to form a vegetarian filling.

7. When the dough is awake, knead the air bubbles in the dough fully

8. Then rub it into a long strip and cut into equal parts

9. Use a rolling pin to roll the agent into a dumpling skin that is thick in the middle and thin around the edges;

10. Wrap the vegetarian stuffing and wrap it into the pattern you want. If you want to make it into a plum blossom shape this time, just close the mouth according to the method of Xiaolongbao;

11. Take a plum mold, place the dumplings with the mouth down, put them in the mold, and gently compact the surroundings with your hands

12. Buckle it out, and it's in the shape of a plum blossom;

13. Put a damp cloth on the steamer and place the dumplings on the damp cloth;

14. Add 8 minutes full water to the steamer, bring the water to a boil, then place the steamer on the pot and steam for 8-10 minutes on high heat.

15. Finished picture

Tips:
1. The red amaranth juice for mixing noodles is best enough. If it is not enough, add warm water, but the more water you add, the lighter the color of the steamed dumplings.

2. The noodles used to make dumplings should be softer. The longer the time to wake up the noodles, the softer and firmer dumpling skins.

3. This powder plum dumpling is a vegan dish, but it tastes good.