Leather: 600g of water-milled glutinous rice flour, 360g of hot water at 60°C, 1/8 teaspoon of red yeast powder, no more than 1/4 teaspoon, 120 grams of pumpkin soup, 2 drops of zebra Stuffing: about 120-180 grams of meat stuffing, about 120-180 grams of bean paste, about 120-180 grams of sesame filling, about 120-180 grams of chestnut filling Tools: kitchen scales, rolling pin Output: 12 each of four colors (total 48) Fang Zi Source: Rabbit happy multiple experiments Made with natural pigments and eaten with peace of mind. The amount of each color is very small, so the four-color dumplings do not have much taste, only the difference between the filling and the visual beauty. White (primary color - fresh meat), red (red yeast powder - lard bean paste), green (blanca - black sesame), yellow (pumpkin - sweet-scented osmanthus) Personally like soft glutinous pure water glutinous rice flour, if you want to add sticky rice flour, the ratio can be glutinous rice flour 5: sticky rice flour 1.
Prepare the filling first (adjust according to personal preference)rWhite / fresh meat: meat 糜 + cooking wine + salt + soy saucerRed / Bean Paste: Homemade Red Bean Paste + Candied LardrGreen / sesame: freshly ground sesame powder 2+ sugar 2+ cooked lard 1rYellow / chestnut: cooked chestnut mud + sugar osmanthus
Each material is separately kneaded into 12 small groups with a small spoon or directly by hand, and each small ball is preferably about 10-15 grams.rFor those who are not very good at dumplings, you can put the ball into the refrigerator and freeze it to hard (be careful not to stick), it will be easier to pack.
Natural pigments can be chosen according to personal preference:rRed yeast powder, matcha powder, cocoa powder; cooked carrot puree, cooked pumpkin puree, cooked purple potato puree; leek juice, purple cabbage juice, etc.r(Because the pumpkin is easy to color, in order to match the other two colors, the soup is only used to make the color lighter.)
150 g of water-milled glutinous rice flour, adding 120 g of hot water not lower than 60 °C. (60 degrees is hotter hot water)rSince the glutinous rice flour is not easy to dry after being cold, it is recommended that the amount of dough should not be too much. Or you can make it in batches. Pack 10-15 each time and do the next batch.
After mixing with a spatula, hand knead the dough.r(It will be sticky when it is hot, but it will be easy to dry if it is too cold for a long time. Therefore, after being able to form a dough, it is recommended to take a small ball for each dumpling and try to keep the dough to maintain humidity and temperature.)
For the use of powdered natural pigments:rIn order to avoid uneven coloring, it should be kept for a long time. You can first melt the right amount of toner into hot water. (not necessarily fully dissolved, it is normal)
The amount of pigment used in the light-powder effect is very small. If you are not sure, you can add it a little bit. (The powder pigment is added to the dough with a very small amount of hydration. If the dough is too wet, add some more. Glutinous rice flour) until satisfactory shade.rNote: In addition to the zebra, the color will be a little deeper after cooking, especially the powder pigment, not too heavy.
After kneading the dough, take a small dough of about 20 grams to make a dumpling.rIn the case of cold weather, the next small dough is taken after each one is done to keep the dough at a constant temperature and humidity.rWhen it is hot, it can be divided into 12 small groups at one time.
Method of filling the dumplings: After smashing into a ball, poke a semi-circular empty shell hole with your fingers, wrap the stuffing, close the mouth and round it. (The fillings are taken with chopsticks to avoid the appearance of the skin.)rMethod 2: The chopping board and the rolling pin are sprinkled with the glutinous rice powder outside the dosage to prevent sticking. The flat skin is wrapped into the filling, and the mouth is closed and rounded.
If you need to save, roll the wrapped dumplings with a layer of glutinous rice powder for anti-sticking (outside the amount).rPut it in the refrigerator and freeze it. It is not recommended to fold it before freezing to avoid damage.
When eating, first boil the water in the pot, the water should be slightly more.rSlide the dumpling into the boiling pot and push it gently with the scoop back.rAfter the fire is boiled, turn to a small fire. When the water is rolling, sprinkle some cold water to keep the water temperature at around 90 °C. After about two or three rounds, the dumplings float and you can fish out.
Made with natural pigments and eaten with peace of mind. The amount of pigment is very small, so the four-color dumpling skin does not have much taste, and only acts to distinguish the filling and visual beauty.rWhite (primary color - fresh meat), red (red yeast powder - lard bean paste), green (blanca - black sesame), yellow (pumpkin - sweet-scented osmanthus)rPersonally like soft glutinous pure water glutinous rice flour, if you want to add sticky rice flour, the ratio can be glutinous rice flour 5: sticky rice flour 1.
[Magic color small round] natural ingredients to do color glutinous rice balls https://www.xiachufang.com/recipe/100054710/green If you put tea powder, it will be more difficult to match with very sweet fillings. If there is no cantharidin, you can use other green vegetable juices. In addition, it is not recommended to use cocoa powder. After burning, the soup color is easy to turbid. [Temperature] For the students without a thermometer, talk about the concept of 60-degree hot water. The water that has just been boiled is about 100 degrees, and the hand can hardly touch it; the bath water is about 40 degrees, and the hand can be placed inside. So this 60 degree is similar to the water in the old-fashioned thermos overnight, a bit hot, the hand can touch the water a few times but can not soak the handle inside. The glutinous rice flour is added with water to make a small round or a dumpling or a dumpling. I personally use this temperature of water, because it can delay the aging of the dough. Simply put, it is not easy to crack and hard to harden and stick.