Lily Bag
by seiseizhang
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Weigh organic flour (or flour), young barley juice powder, white sugar, mix and mix well.
2. Weigh the yeast powder and water and stir to dissolve it.
3. Add yeast liquid to the mixed flour to make it completely absorbed by the flour.
4. Then add the water for kneading the dough to the flour several times to knead it into a smooth dough.
5. Put the dough in the basin, cover with a slightly damp cloth, and ferment: 1 hour.
6. Wash and arrange the fresh lily, drain and set aside.
7. Put fresh lilies in a bowl and steam them in cold water.
8. The steamed lily is taken out and cooled naturally, mashed into puree, and seasoned with sugar (to remove the unique bitterness of lily).
9. After the dough is fermented, divide the dough into 16 small doughs.
10. Gently roll each dough into a slightly thin dough (not too thin or too small, it is easy to collapse), until the dough reaches the desired size.
11. Wrap the lily sugar filling to form a round pie shape.
12. Cover with a slightly damp cloth and let stand for 15 minutes.
13. Wet the gauze and brush with a layer of salad oil (to prevent adhesion), spread it on the rack of the steamer, put the lily bag, and steam for 25 minutes in cold water.
14. After steaming, continue to simmer for 5 minutes under the lid.
15. Take out and let it cool naturally.
16. Finished product.
17. Full of lily filling, sweet and healthy.
