Four-colour spa
By VicentaLakin
Lichun wants to eat the tarts
Recipe Recommendations
- pumpkin puree 70g
- Wudeli Samsung Flour 100g
- salt 1g
- Purple sweet potato paste 50
- water 30g
- spinach juice 60g
Steps for Four-colour spa
1
the flour used in the four-coloured flour is a three-star powder. each colour is 100 g flour, plus 1 g salt to increase the bandiness; hot pumpkin mud 70g; hot potato mashed 50g with hot water 30g; spinach juice 60g; white noodles 60g with hot water。
2
the potato is less watery, and the flour is smoothed with the mashed potatoes and then a little water. note: spinach has to remove the rods and leaves. twenty-five g leaves with water and 85 g juice and filtration of the slag. experience sharing: feels a little dark and lower use of spinach leaves next time (recommendation 20g spinach leaf + 85g water colours will be diluted)。
3
A little bit of water is added to the manual and the face, and it's slowly gravitating, and it's getting a lot more stretchy. The noodles are smoothed and smoothed by repeated periods. It's more resilient to steamed pie skin。
4
scratch all colours into long strips, all white, yellow and green, all of them into a small 12-g-weight agent; note that purple noodles are to be cut into 13-g-heavy agents, the size of which is the same as the rest。
5
Each small agent is tumbled into a dumpling skin, as round as possible. The surface is brushed with thin oil and olive oil. There's an occasional amount of brush that can be covered with a non-oiled face。
6
The edges are as aligned as possible。
7
Every three or four cups of tungsten open must turn up in time and both sides together。
8
Six or seven pies are torn together into an embryo 15 cm in diameter。
9
In the pot water, put all 12-14 cakes in the pot, and steamed for 8-10 minutes。
10
When you get out of the pot, you'll have to take the heat and cover it up to prevent water loss。
11
Soft and stretchy, can be cabbage and meat. If you can't eat it, you can freeze it in the fridge。