When I was small, before the Qingming Festival, I always received small swallows made by my aunt and uncle, not only is it beautiful, but it is really tasty, with sweet noodle flavor, and I still think of it every year! This is also our side of the custom, the Qingming Festival will receive relatives and friends to send gifts, swallows, chickens, ducks and geese eggs and so on! Patterns a lot, with their own favorite shape, have done a few times, but the double-headed or just learned this year, immediately to try their hands, really fun and good-looking!

Materials

Medium flour 250g

Yeast 4g

Water 120g

Sugar 20g

Practice Steps

1, put the flour, yeast and sugar into a bowl, pour in the water (reserve a little bit of water, adjust according to the situation, in winter, you can use the hand-warm water) poured into the flour, and then mixed with chopsticks. Knead into a smooth dough, no need to film, at room temperature 25 to 28 degrees environment, fermentation to about 3 times the size of (hand dipped in flour and rubbed holes without shrinkage and collapse)

2, take out the dough, mixed in dry flour (gluten-free flour) for choking and kneading.

3, mixed into the flour and kneaded for a while is this, continue to knead

4, kneaded to the degree of the picture, feel the dough delicate

5, and then divided into the appropriate amount of small doses, separated into 12 parts, made 6

6, will be divided into small doses of a single and again choking the surface, that is, mixing the dry powder

7, dry powder gradually kneaded into the dough to become more delicate The dough should be a little bit harder, so that it won't be easily deformed after fermentation and steaming, and the texture will be chewy and tough

8, roll it out and pinch it tightly

9, roll it into strips, and arrange it Strip 1 - head part: thin in the middle and thicker at the ends Strip 2 - tail part: slightly thicker in the middle than at the ends

10, pass the ends of the tail part through the circle of the head part

11, and then roll it into the circle of the head part

11, and then roll it into a circle.

11: Put both ends through, and organize them to make the two pieces of dough closer together, and the shape will be more beautiful

12: Flatten the tail with your hands

13: Use a spatula to press a dark mark on the tail (not through the surface), and then use scissors or a knife to cut it out

14: Squeeze the two or three small pieces together

15: Begin to make the head of the swallow. ...... The dough is rounded and rolled to make it longer, and then shaped by hand to make the waistline come out in the middle

16, press one end of the head to make it thinner

17, the same as the tail part, use the scraper to press the dark mark (not to press through the surface)

18, and then use the scissors or the knife to cut it open

19, cut out the mouth, and then I realized that the finished product was a very big mouth. How do I cut such a big mouth

20, the use of toothpicks, fixed inserted in the body of the swallow can be

21, so that, marking the location of the eyes

22, pepper peeled black, dipped in water and put it, remember to press a little bit inward, to avoid the fermentation or steaming bulging out

23, the head of the practice of the second: compared to the simpler Take a small drop of dough, rolled out the round, pressed thin, cut a bit as shown. Take a small amount of dough, roll it out, cut it as shown in the picture, and pinch it

25: Take another small amount of dough, roll it out, pinch the beak, and use a toothpick to connect the two parts, and insert it into the head of the swallow. But pay attention to the coordination of the head part and the size of the body

26: Insert one side of the head

27: Insert it into the head part on one side

28: The finished product

Tips

1. Initially knead the dough, the amount of liquid compared to the usual ordinary steamed bread to reduce the amount of about 10%, so that the dough kneaded on some hard, and then after choking the dough, the dough once again inhaled dry powder, after kneading until hard, easy to shape! 2. I use ordinary farm wheat flour, each brand of water absorption is different, please reserve adjusted water, depending on the situation to join: