The fat-wrapped white stuffing is cut into pieces, and the lavender is colored to make the shape of the wisteria flower. The characteristics of the cutting are that the dough is soft and strong, it is plastic, and it is easy to carry out fine carving. Through the combination of elegant coloring and detail, you can present a variety of tastes. Http://detail.tmall.com/item.htm?spm=0.0.0.0.7fUHaX&id=535896367739
The pot needs to be cleaned, added with water, and heated to boiling. Put in white bean paste and bake with high heat, but not scorch. 'Baked' refers to the process of heating and stirring the filling. The finished stuffing is called sautéed stuffing. At the same time, the water-milled glutinous rice flour dissolved in water is added to the pot and stirring is continued.
After the surface filling is evaporated, add the syrup, completely dissolve it, and take it out to the gauze or square plate. After being divided into small pieces for cooling, push it 2 to 3 times. Divided into small pieces to cool down as quickly as possible.
Cut the dough into 5 equal portions and leave a white dough. The rest is colored in light blue, green, yellow, and pink as shown.
Purple is mixed with pink and light blue, then wrapped in white, rounded and flattened.
Wrap the stuffing, smash it into drops, use a triangular knife to engrave the stem in the center, and then use a round bar to press the petals.
Use a tea needle to poke into the petals to outline, and then use a green cut to make a small ball, dotted with vines.
Triangular knives and round bars are required for fine carving and cutting. In general, you can use bamboo sticks and chopsticks instead.