Material preparation: 200g of milled glutinous rice flour, 30g of refined flour, 5g of corn oil160g of 90-degree hot water/kloc-0.
1. Add grinding powder to glutinous rice flour, stir it evenly with chopsticks, and add 90-degree hot water bit by bit. The amount of water should be adjusted according to the water absorption of glutinous rice flour, and finally it needs to be stirred into flocculent flour with large granularity, which probably needs 160 g of hot water.
2, and then start to knead evenly, do not need to knead for a long time, as long as glutinous rice flour forms dough. At this time, the dough is loose and easily broken, so if the dough in this state is made into dumplings, it will easily crack, so we need to add a step, that is, cook it first and then wrap it.
3. At this time, the dough will become very malleable and will not break when stretched at will, so the dough in this state will become particularly good. We sealed the dough and let it relax 10 minutes.
4. 10 minutes later, divide the dough into six parts, add a spoonful of matcha powder, red yeast powder and turmeric powder to the three parts, then wrap them in the palm of your hand and knead them evenly to form three smooth colored doughs for later use.
5. Take a piece of white dough and knead it evenly for a long time, then knead the colored dough into strips with the same size. The two colors are stretched together, then folded in half, then stretched and folded in half, and this step is repeated for 3-4 times, finally rounded, and then dripped into the same size, and colorful dumpling wrappers can be obtained.
6. Take a small dose, arrange it directly into the shape of a small bowl, take a look when wrapping it, put the pattern outside, put a stuffing in the small bowl, wrap it in a tiger's mouth, and finally knead it into a smooth dumpling.
7. All jiaozi are wrapped in the same way. If you feel a little sticky during the process, you can apply a layer of dry glutinous rice flour to your hands, and you also need to sprinkle a layer of glutinous rice flour in the container wrapped in jiaozi to prevent sticking. The jiaozi made by this method has bright colors and beautiful marbles, which will not fade after cooking and will deform when clamped, but will never break the skin or reveal the stuffing.