Midpoint Legend-xian Weng Shou Tao Bao

Name: Midpoint Legend-xian Weng Shou Tao Bao
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 220g Shimizu; 15g Sugar; Some Red pigment; 3g yeast; Some Red bean paste; 3g lard; Some Green pigment

by Liangsheng intentionally

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In Taohuawu, there is a peach blossom fairy in Taohuawu, and the peach blossom fairy grows peach trees and picks peaches for wine. Today I made a pictographic fermented dim sum, birthday peach buns, and pictographic dim sum, which belongs to Yangzhou Chuandian. The workmanship is the same as Yangzhou cuisine. The materials are exquisite and the knives are exquisite. It is simple to make, and it is realistic to make. It is a little bit difficult, especially for fermented pictographic snacks, because the dough will expand and become larger after fermentation, so it is very easy to affect the shape. Nowadays, many places do not use fermented noodles to make pictographic snacks, but instead use glutinous rice flour to make them. First, the finished product is more realistic and better-looking than the fermented product. Second, the production process is simple and fast. Due to the hotter weather, the dough still rises too fast, resulting in the final product is still not ideal, so the recipes listed below will have an adjustment."

Ingredients

500g Flour
220g Shimizu
15g Sugar
Some Red Pigment
3g Yeast
Some Red Bean Paste
3g Lard
Some Green Pigment

Midpoint Legend-xian Weng Shou Tao Bao

1. Ingredients: 500 grams of flour, 220 grams of water, 3 grams of yeast, 15 grams of sugar, 3 grams of lard, red pigment and green pigment, bean paste filling

Midpoint Legend-xian Weng Shou Tao Bao recipe

2. First weigh the ingredients and then mix them together

3. Stir it into a snowflake shape, then let it sit for 3 minutes

4. Then knead it into a smooth dough

5. Divide the red bean paste into several small balls in advance, convenient for later packaging, 25-30g each

6. Then divide the kneaded dough into 40 grams each

7. Roll out the thick and thin dough in the middle and wrap the bean paste filling with the smooth side up to make a drop shape (25-30 grams of bean paste filling, please note that the dough is kneaded, without proofing, just wrap it, and after it is wrapped It’s the same for proofing, it’s best to make it in an air-conditioned room to slow down the fermentation speed, because the outside temperature is really high, the hair is too fast, and it is difficult to operate afterwards. After I finish it, the whole person is like a sauna)

8. Then take a western knife or scraper, and press a stamp in the middle of the drop shape, and press it deep, because after the fermentation is good and swelling, the stamp will not be visible if it is shallow.

9. Then take a small piece of fermented dough, add appropriate amount of green pigment, knead it into a green dough, and then knead it into a sharp and thick triangle.

10. Press it with your hand and it will look like a leaf. Use a spatula to press the leaf pattern on the surface.

11. Then take an appropriate amount of red pigment, dilute it with a small amount of water, take a toothbrush, dip it in the red pigment liquid, and then use a knife to scrape the toothbrush back and forth to bounce the pigment onto the dough, and then use a brush on both sides of Xiantao to brush with water to make it ready Paste the leaves, and then start to ferment, fermented to be about the size of real peaches and then steamed, steamed on medium heat for 12 minutes, and then turned off the heat for 3 minutes (the 12 minutes here are counted from boiling water. Some people pursue health and think that adding pigment is not good. Spinach juice can be used to adjust green leaves, and radish juice can be used to make peach red.)