1. Add the orange powder to boiling water and stir evenly. (The recipe says that it can be kneaded into a dough. I became a thick paste, but it didn't affect the subsequent operations. Maybe the powder has different water absorption.)
2. Wash spinach leaves.
3. Boil half a pot of water, add baking soda and spinach to soften the body.
4. Scooped up cold water.
5. Squeeze the spinach water as much as possible, and then chop it.
6. Take 160 grams of spinach into the food processor, add 160 grams of water and stir to puree. (It's very thick, you need to stop and stir with chopsticks from time to time.)
7. Put the pureed spinach and orange powder into the glutinous rice flour, knead it into a ball, wrap it in plastic wrap, and let it sit for 30 minutes. (I forgot to put sugar. There is no lard at home, nor did I put it in. The filling oil content is relatively high, and it doesn’t affect other things.)
8. The salted egg yolk is steamed, crushed, and mixed with pork floss and beautiful milk, about 30 grams each, 12 pieces. I also made 6 red bean paste fillings.
9. Take 40 grams of dough and knead it into a nest shape.
10. Add the fillings.
11. Just like making mooncakes, close your mouth with a tiger's mouth.
12. Roll into small balls.
13. Put it in a steamer.
14. Boil a pot under the water, steam for 8 minutes, turn off the heat and simmer for 2-3 minutes, and take it out of the pot.
15. Brush with cooking oil immediately after it is out of the pan to prevent it from drying out. (Wrap it with plastic wrap after cooling to prevent it from drying out and keep it soft.)
16. Finished picture.
17. The salty flavor is delicious, personally think it is better than the bean paste.
