white peacock
By ViolaHyatt
Ingredients: Chengfen,sugar,pumpkin puree,fruit filling
Recipe Recommendations
- Chengfen 400 grams
- sugar 50 grams
- fruit filling 90 grams
- pumpkin puree 50 grams
Steps for white peacock
1
Add sugar and mix well. Blanch with boiling water until snowflakes. Cool slightly for a while and knead into dough.
2
Divide a piece of dough, flatten it and wrap it into the fruit filling.
3
Rub the neck long and make it into a peacock's neck.
4
Make the body with the stuffing part.
5
Roll small pieces of dough into long strips to make feathers on the neck.
6
Glue it around your neck.
7
Then rub pieces of dough into thicker strips and flatten them to make wings, and use a knife to press out the lines of the feathers.
8
Pieces are bonded to form wings.
9
Add a little orange powder and a small piece of dough to the pumpkin paste, knead it into yellow dough, divide it into the size of mung bean grains, and mix it with black sesame seeds to form bird eyes.
10
Glue the eyes together, use yellow dough to make bird's beak, and use white dough to make bird's crowns.
11
Rub a long strip and flatten it to make a tail, and garnish it with yellow dough.
12
Make further modifications.
13
Remove a piece of dough and flatten it to make small feathers on the tail.
14
Put them on a plate and combine them together.
15
Follow the same steps to make another female peacock.
16
Combine it into a plate, place it in a steamer and steam.
17
Steam it out and decorate it with flower leaves.