1.
General baking procedure. Mix noodles + ferment.
After the fermentation is over, pour out and knead the noodles~ Be sure to knead the noodles, I count 200 times each time it is almost the same. Just cut the section without holes. Friends who have noodle presses and cook machines can use the machine.
I didn’t use the cook machine because I didn’t think it was necessary to make the film like bread, so I just knead it by hand.
2.
1. Leave a small piece of dough and add cocoa powder, knead it evenly, set it aside, and cover it with moisture. When I ran out of bamboo charcoal powder, I just used cocoa powder.
2. Roll the white dough into a large dough piece, and cut out a round shape with a mold.
You can also divide the dumpling wrapper into small pieces first, and then roll them into round pieces. Just follow your own habits.
3.
Considering that the glutinous rice balls filling is too "little", add some sesame seeds.
I originally wanted to add crushed peanuts, but the child didn't like it~ I wanted to add some candied tangerine peel and cranberries, but the child didn't like it either.
If you like, you can also get your favorite nuts and preserved fruits. Pay attention to crushing, or use a food processor to break.
4.
Wrap it in~ The method I used to make egg yolk crisps is very convenient.
Be sure to keep your mouth shut! ! ! Otherwise, when steaming, all the filling leaked out 🤣 can only eat lonely
5. Press flat ~ then press the side with a scraper to form a triangle
6. That's it~ Let's take a rest. Pay attention to the lid.
7. Take out the cocoa dough, roll it into noodles, and cut some strips
8. Put some water on it ~ pay attention to poke the edge of the bottom interface with a tool to better fit it.
9.
You can make facial expressions if you have extra time.
After the second shot is done, it takes a while, half an hour~ I put it on the side of the stove, and the heat is enough for cooking.
10.
Steam in a pot on the water for 10 minutes.
Friends who like cold water or warm water pot can do it as per their habit.
11. When the time is up, turn off the heat and uncover the lid and enjoy it while it is still hot
12.
I still vomit 🤣
This is leaking from the front, it should be a big fire, it was broken, and next time put less stuffing
13. It’s convenient to use glutinous rice balls
14. The rye flour is added for better rice ball effect, there will always be particles in the rice ball, which is more vivid. If you don’t like it, you don’t need to add it and just replace it with flour.
15.
1. If you are looking for a super fast hand, you can just make one shot, wrap the filling, and have a good shape, and steam it in the pot after one shot.
2. You can also get up in the morning to make the noodles and leave them at room temperature for a while. Before going out, put them in the refrigerator to ferment. When you come back from get off work, return to the temperature and leave them for a while. Finish the fermentation, and then wrap the stuffing and plastic. Or ferment it the night before and make it the next morning.
Tips:You must pay attention to the adjustment of the amount of water in the noodles ~ don't too much, it will affect the fermentation. And after the first shot is over, don’t feel too painful when kneading the dough😅
