Use a little bit of pastry, make a gimmick, look happy too~
The yeast powder and milk white sugar are mixed and stirred to separate them.
Pour into the flour and knead it into a smooth, soft dough.
Cover with a damp cloth and put it to a temperature to ferment twice as large.
Remove the dough and force it to vent, simmer the strip, and mix the ingredients 10 to 12 grams a dose.
Round each dose with your hand
Take 5 to 6 small doses
Use your thumb to thin the dough. (as shown in Figure 7)
Once again, the dough is pinched back on both sides (as shown in Figure 8).
Complete each dose
The steamer is placed with gauze and the agent is placed in a steamer to form a shape.
Cut the red dates in half and go to the core.
Take a piece of red date into the middle of the taro
Once again, hold the petals back by hand (as shown in Figure 13).
The agents are prepared in order.
Cover the wet cloth and wake up for 15 minutes. (up to 1.5 times larger)
Cool water pot, fire, open and turn to medium heat steam for 12 minutes, open the lid after 5 minutes.
The finished product can be made 7-8
Use red yeast rice to make color (red yeast powder)
1. There is a difference in the water absorption content of the flour, and the milk added to the dough is appropriately adjusted according to the hardness of the dough. 2. The fermented dough should be completely vented, and the surface of the finished product is steamed to be beautiful. 3. The second proofing time is adjusted according to the difference of room temperature, the winter time is prolonged, and the summer time is shortened. 4. Put a little oil on the steamer (anti-adhesive taro), soak the gauze and wring the steamer.