White duck
By VicentaLakin
The Sioux ship point on the tip of the tongue 2 looks like it's a lot of fun. Suzhou ships are selected, made and tasted well. This time the fat guy tried to make a few ducks. Well done ducks picky, very pretty。
Recipe Recommendations
- glutinous rice flour 50g
- Chengfen 80g
- corn starch 30g
- powdered sugar 30g
- salad oil appropriate amount
- boiling water appropriate amount
- black sesame a little
- bean paste appropriate amount
- sweetening
- steamed
- an hour
- senior
Steps for White duck
1
Powdering, rice powder, corn starch and sugar powder are mixed into the basin。
2
Add water and salad。
3
Scratch the face of the earth。
4
Put the agent down。
5
Take a formulation and squeeze it into a lantern。
6
Put it in the soy sauce。
7
Noodles closed。
8
Let's start with the basic shape of the duck。
9
Press wings with tools。
10
Collapse the shape of the girl and the duck tail。
11
The shape of the little feathers on the back of the duck。
12
In the shape of the feathers on the tail。
13
And when you're in the back of the duck wings, you're gonna crush the feathers。
14
It's like you're crushing a fish。
15
Finally, the eyes of the duck are decorated with black sesame。
16
Then do the rest of the ducks。
17
It's only eight minutes of steam in cold water。White duck Make Tips
Adding salad oil to the dough makes the finished product appear shinier. Adding cornstarch to the dough makes the final product more translucent, but this step is optional if you don't have it. When steaming, keep the heat moderate to prevent bursting.