Old Beijing Osmanthus Dumpling

Old Beijing Osmanthus Dumpling

1. Add 160 grams of water to the rice wine, mix with flour to form a thick paste, and ferment at room temperature until the batter is completely fermented

2. Add the osmanthus sauce made by yourself

3. Add more sugar and mix well.

4. Add the remaining flour and add again. Add some yeast powder and stir to form a soft and hard dough

5. Put the dough in the bread machine, add some olive oil to make the dough oily and sweet

6. Use the dough procedure to mix the dough into a smooth dough. Just knead it until smooth without a bread machine.

7. Ferment at room temperature to 2 times the size, poke a hole and not deform. A little bit of osmanthus is seen in the dough

8. The fermented dough is vented, and relax for 15 minutes after being divided.

9. Then it is shaped into a round pier shape, and then hair is continued for 15 minutes

10. Put it in a frying pan and fry on low heat

11. Fry until golden on both sides.

Tips:

If there is no rice wine, just use baking powder to ferment. The amount of baking powder is 5 grams.