2. Toast for glutinous rice balls Ingredients: 200g of bread flour, 50g of low-gluten flour, 3g of yeast, 40g of sugar, 3g of salt, 20g of infant milk powder 1 0g, 20g of egg liquid, 20g of milk130g, 25g of unsalted butter, 7 glutinous rice balls with black sesame powder, and appropriate amount of black sesame powder:/kloc. 2. After adding softened salt-free butter, knead it again to the expansion link, and the dough can be dragged out of a thin film. Put the kneaded dough in a warm place until it becomes twice as big. Dip in wheat flour, it will not shrink or collapse. After relaxation, divide it into 7 small portions of flour evenly. 4. When the dough is cooked, boil the black sesame powder dumplings, float them, and drain them.
5. Take a relaxing noodle, flatten it and wrap it into glutinous rice balls. Hold the bottom with your palm. Be sure to hold it. 6. Put the whole thing into the grinder and put it in a warm place for secondary proofing. Fingers are not easy to lightly press the dough, and the touch is slightly supported, so secondary fermentation is carried out. 7. Take out the mellow toast, sprinkle black sesame powder on it, put it in a heated electric oven, and bake it at the middle and high level 180 degrees 15 minutes. After baking, take it off and let it cool.
Third, osmanthus wine brewing Xiaolongbao raw materials: a bowl of rice wine, 250g of Xiaolongbao, and appropriate amount of osmanthus trees: 1. Prepare the raw materials, pour appropriate amount of water into the pot, and cook until the bottom pot is bubbling gradually. Put the Xiaolongbao into the pot, then turn to low heat to cook until all the Xiaolongbao float, and then pick it up and put it into cold boiled water, which is too cold. 2. Then, add the small dumplings and rice wine into the pot, gradually stir the rice wine with a spoon and break it gently. When it boils, it will turn off the fire. Before the ceasefire, add a few medlars according to your own preferences. After cooking, sprinkle some dried osmanthus on it.
Ingredients: sticky rice flour 300g, boiled water 140, raw pork 250g, bamboo shoots 1, auricularia auricula 20g, soy sauce 3 tbsp, oil 1 tbsp, rice wine 1 tbsp, a little salt, and a proper amount of sugar: 1. Soak the fungus in advance, wash it, chop it up and put it in the meat foam. Stir the three foods evenly, and add 1 tablespoon of rice wine, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil and appropriate amount of salt and sugar. After stirring, add a little water and apply force in one direction.
2. Add140g boiling water to 300g sticky rice flour, knead it into smooth and non-sticky dough, and divide the kneaded dough into 25g small steamed buns. 3. Take a small steamed bun skin, knead it into a nest shape, add a proper amount of dumpling stuffing, gradually close it with your palm and pinch the edge. 4. Pour an appropriate amount of water into the pot, boil it slightly, then add the wrapped dumplings, turn to medium-low heat after boiling, and cook until the dumplings float 1min.
Five, two-color dumplings raw materials: 300 grams of glutinous rice flour, carrot paste 100 grams, appropriate amount of red bean stuffing: 1, peeled wax gourd, washed, cooked in a stainless steel steamer, and steamed wax gourd into carrot paste. 2. Divide 300 grams of ground glutinous rice flour into two parts, one into pumpkin flour dough and the other into white flour dough. 3. Roll the white dough into a thin and even square slice like pumpkin dough, and then stack it on the white dough.
4. Cut the dough from the middle, and then overlap the two pieces of dough. After cutting again, cut the folded dough into small pieces of similar size. 5. Take a small piece, flatten it, add a proper amount of red bean stuffing, then gradually close it with your palm and pinch the edge. Make all the steamed buns in the same way and put them on the plate. 6. Take a pot, pour a proper amount of water, and bring it to a boil. Put the cooked dumplings into the pot, turn to medium-low heat after the dumplings are popular and boiled, and cook until the dumplings float, then turn off the heat 1min.
Six, budgerigar dumplings raw materials: sticky rice flour 250g, carrot paste 85g, chocolate powder 1 0g, raw pork 350g, chrysanthemum 1 50g, salt, 2 tablespoons soy sauce, oil consumption1tablespoon, a small amount of sugar, and appropriate amount of oil:1.
2.250g sticky rice flour is divided into three parts, one part is kneaded into light yellow dough with 85g carrot paste, the other part is kneaded into brown dough with 10g chocolate powder, and the other part is kneaded into white dough. 3. Divide the pale yellow dough into two parts, put the white dough in the middle, make it into a rectangle, cut it with a knife, and cut the rectangular dough into a W shape.
4. The brown dough is divided into small flour and sandwiched in the middle of the W-shaped gap. After the rectangular dough is gathered, it is gently compacted, kneaded into a circle, and cut into flour of similar size. 5. Take a noodle, flatten it, then add a proper amount of chrysanthemum dumpling stuffing, gather it with the palm of your hand, pinch it and then round it. 6. Pour an appropriate amount of water into the pot, add the cooked dumplings after a little boiling, turn to medium-low heat after boiling, and cook until the dumplings float.