Orange slag plum bag

The colourful face always attracts eyeballs and appetites, and the colour of vegetables and vegetables as pasta is a good choice, not only for visual attractions, but also for taste buds. In this cold winter, a warm yellow can warm your heart. This orange bean slag plum wrap is like a yellow plum flower that blooms in the winter, and is a welcome and warmth. An orange crumb was added to the noodles, and the whole mouth was filled with a dim orange scent, as if it were a fresh mouth. Orange skin is of much use. It can be used to improve the performance of acupuncture, digestion and stomach, dysentery, hairdressing, etc., while orange skin is added to the soybean scabs, making full use of the orange skin, and the soybean scabs, helping to digest and accumulate。

Recipe Recommendations

main dough appropriate amount
black soybean residue 100 grams
high-gluten flour 100 grams
high active dry yeast 1 gram
baking powder 2 grams
white sugar 50 grams
milk 30ML
oranges a
pumpkin dough appropriate amount
pumpkin puree 约50 grams
Pumpkin and yam stuffing appropriate amount
powdered sugar 30 grams
Chengfen 50 grams
liquid vegetable oil 30ML
small red jujube appropriate amount

sweetening
steamed
several hours
ordinary

Steps for Orange slag plum bag

Raw material: Pumpkin to pelt in the pan and evaporate into mud; red date to soak with hot water for one hour; pre-fire pumpkin pap (see Benbo's Pumpkin Mooncake)

The oranges were immersed in salt water for 20 minutes, washed clean, shaved the skin and tried not to have a white part。

Scratched orange skin, cut into orange pelvis with a knife。

Main noodle approach: take a stainless steel basin and sift it into soybean slags, orange crumbs, dry yeasts, powdered and milk (milk should be added in fractions to avoid overwater)。

All materials are mixed into powder-free state。

8-10 minutes, and smoother, non- sticky, soybean pasta, which is fermented at the bottom of the pelvis with a bit of oil and then into the lasagna, covering the safety membrane or dry wet cloth。

Pumpkin noodles: Sifting flour with a stainless steel basin and pouring into pumpkin mud, dry yeasts and bubbles。

All materials are mixed into powder-free state。

6-8 minutes, and smoother, non- sticky pumpkin noodles, fermented at the bottom of the basin with a bit of oil and then into the dough, covering the safety membrane or dry wet cloth。

The two noodles fermented approximately 1-2 hours to 1.5 ~2 times larger。

A few flours were removed from the panel, and the slags were moved to the panel and the flours were removed into a smooth, air-free face。

Scratched into a circle of long stripes。

Cut into a flat little noodle。

The small noodles are covered in a slightly thick dome。

Pumpkin caps。

Close your mouth, roll round。

Then we'll make decorative plumes, remove some flour from the board, and then move the guacamole to the board, and remove some flour, all of which will be flat and smooth。

pumpkin noodles are condensed to 0.5 cm thick with a scepter stick, and plum cookies are pressed to form clubs。

And with a round bellow, a round hole shall be pressed in the middle of the plum, and shall be used primarily to decorate the red dates。

When the top of the bun is slightly flatted, then a piece of plum noodles is taken, water is painted on the bottom, placed on the top of the bag, and red dates are thrown into the plum hole, such a plum wrap is made and the rest of the bag is made。

" , a steam cage is laid with a soft, fermented (or hot) raw leaf, followed by a spacing of corrosive embryos (e.g., a sheet of cotton on the bottom of a stainless steel steam cage to avoid the water steam wetting of the cortex), and continues to ferment for about 40 minutes until the cortex is very loose。

The steam cages are placed in the open water pan, the fire is evaporated for 15 minutes, the fire is shut down for about 5 minutes, and then the steam cages are removed and covered in 3 minutes, so that the finished product is not easily wrinkled。