Like to eat colorful jiaozi, you must use fresh fruit and vegetable juice to make juice, which is healthier.
Lantern Festival, also known as Shangyuan Festival, commonly known as "the first half of the first month", is a traditional festival in China. After the Lantern Festival, eating glutinous rice balls in solve riddles on the lanterns is a traditional folk custom of the Chinese nation. Round dumplings symbolize reunion, while colorful dumplings add color to the festival and have a full sense of ceremony.
The practice of colored glaze jiaozi;
Step 1: Pour 50g raw peanuts into a baking tray, flatten them, pick them up and put them in the oven, and bake at 160℃15min.
Step 2: Pour 150g black sesame into a bowl, add a proper amount of water, wash the black sesame, and then filter out the water with a strainer.
Step 3: Drain the black sesame seeds, pour them into a wok, and fry the water in the black sesame seeds with high fire. At first, black sesame seeds will stick together, and then they will disperse after frying.
After frying in water, turn to low heat and stir while frying, so that the black sesame seeds are heated evenly. There will be some resistance when raw black sesame seeds are fried. Black sesame seeds will fry in oil after slow cooking and become very slippery. Stir-fry until it smells good, and it will be cooked.
Step 4: Peel the roasted peanuts and pour them into the wall-breaking machine, then add the fried black sesame seeds and 70 grams of white sugar. Rotate the wall breaker at medium speed to break peanuts and black sesame seeds as much as possible.
Step 5: Put the stuffing into a bowl, add 40 grams of melted butter and 30 grams of coconut oil, and stir well with a spatula. Coconut oil and butter can also be replaced by the same amount of lard
After stirring evenly, add a small amount of water several times. According to the water absorption capacity of black sesame seeds, I added about 80 grams, and it is enough to add the stuffing to the flowing state.
Step 6: Pour the evenly stirred stuffing into the fresh-keeping bag, put the fresh-keeping bag on the flat plate, arrange it into a rectangle with uniform thickness, and put it in the refrigerator for freezing.
Step 7: Let's make the skin of glutinous rice balls. Add150g boiling water to 300g glutinous rice flour, and then add100g warm water to make smooth and soft dough.
Glutinous rice flour scalded with boiling water will have toughness, and it will be pulled continuously when it is kneaded. After the dough is kneaded into dough, add 15g coconut oil, and then knead the dough evenly. Coconut oil can be replaced by lard.
Step 8: Knead the dough evenly, cover it with plastic wrap and put it aside for a while.
Step 9: Take the frozen black sesame stuffing out of the refrigerator, tear off the fresh-keeping bag and cut it into even squares. I divided it into 36 portions, each about10g.
Step 10: Pick up a cube, knead it into a ball by hand, then knead it into a small ball, put all 36 pieces on a plate, and then put it in the refrigerator for frozen packaging.
Step 11: Put the proofed dough on the chopping board, knead it into long strips, and divide it into 4 parts on average.
Step 12: Take one portion and knead it into long strips, take one third, add purple potato powder and knead it into purple dough.
Step 13: Divide into two parts from the middle, knead the two parts into strips, then put the white dough in the middle and the purple dough on both sides, and knead into strips.
Step 14: Then, draw the long strips into small powder of about 15g, and knead them into balls for later use.
Step 15: Start wrapping jiaozi, take a ball, knead it into a small cake with a groove in the middle, and put the black sesame stuffing into the cake.
Press with your thumb, push the tiger's mouth upward to wrap the black sesame stuffing, close it and pinch it tightly, and then wrap the wrapped dumplings around a circle, and a small dumpling will be wrapped.
Step 16: Wrap the pumpkin, red rice flour and spinach powder in the same way. The colored glaze jiaozi is wrapped.
Boil the water in the pot, and put jiaozi into the boiling water in turn. At first, jiaozi will sink to the bottom. When they are cooked until the jiaozi floats and the water thickens, they can be served.