Steamed Peach

Steamed Peach

1. Add appropriate amount of flour, warm water and baking powder to form a smooth dough, and leave it in a warm place for proofing.

2. The white flour has been made.

3. Take an appropriate amount of exhaust and round it.

4. Divide into four doses of 160 grams, vent and round. Rub the peach tip with the palm of your hand and the tiger's mouth. Rub it up as much as possible to exaggerate the tip of the peach. Because the noodles will not rise very much when they wake up.

5. Hold the peach-shaped dough with your left hand, and push out the peach pattern with the back of the knife with your right hand. Push it a few more times. If it becomes lighter, your hair will rise, causing the peach lines to disappear or become lighter.

6. Take an appropriate amount of bok choy dough and roll it into thin slices.

7. Cut into oblique triangles or leaves. Cut diagonally into leaf patterns with a knife.

8. The leaves stick to the peach with water, and a small flower is pressed out at the junction of the leaves with a red curved surface and pressed on with the head of a chopstick.

9. 4 drawers per drawer.

10. Add the right amount of flour to the right amount of red yeast rice powder and mix well. Use a fine sieve to sift to the tip of the peach.

11. The peach tip appears lavender and turns pale red after ripening. Start with cold water on the drawer, steam for 15 minutes and simmer for five minutes.

12. It's hot, take it out.

13. Take 280 grams of dough, vent and knead it round, and use the back of a knife to push out a peach shape.

14. Sift the red yeast rice powder and flour mixture.

15. Roll the spinach noodles into thin slices, cut into leaves, and use a knife to press out the leaf patterns.

16. Three in a drawer. Steam in a drawer on cold water for 25 minutes. Simmer in five separate pots.

17. Take it out carefully.

18. Finished product.

19. Finished product.

20. Finished product.