2. Stir-fry black sesame seeds on low heat and put them into a cooking machine to break. Add oil and sugar, stir well, put it in the refrigerator for about 20 minutes, divide it into 5 grams and knead it into a circle.
3. The chef pours into the flour barrel, and the glutinous rice flour pours into boiling water to open the dough mixing function. This is the primary color dough.
4. Take out a part of the primary color dough, pour in pumpkin powder and stir it into yellow dough.
5. Pink and green are the same as above.
6. Four doughs are sealed and dried.
7. Some white dough and colored dough are twisted into strips and twisted together.
8. Fold and knead into a circle.
9, round squashed into five grams of black sesame stuffing.
10, tighten at the tiger's mouth to prevent the stuffing from being exposed.
1 1. After jiaozi is wrapped, be sure to wrap it with plastic wrap. After the water is boiled, pour it into jiaozi, push the bottom of the pot with a spoon to prevent it from sticking, cover the jiaozi and float, and simmer for two minutes.