Chuandian Duck
By KylerBatz
Ingredients: glutinous rice flour
Recipe Recommendations
- Chengfen 250 grams
- glutinous rice flour 100 grams
- bean paste 100 grams
- carrots 50 grams
- salad oil 15 grams
- black sesame appropriate amount
- egg white appropriate amount
- sweetening
- steamed
- an hour
- divine level
Steps for Chuandian Duck
1
Mix the orange flour and glutinous rice flour, heat the dough with boiling water, cool it slightly, add a small teaspoon of salad oil and knead it into dough.
2
Take a small piece of dough and flatten it and wrap it in the bean paste filling.
3
Close the mouth, wrap it into an oval shape, rub one side into thin strips to form a duck neck, and pinch out the duck tail on the other side.
4
Bend the duck neck and pinch out the duck head and duck bill.
5
Press out the feathers on your back with a U-shaped knife.
6
Rub thin strips to make feathers on the edge of the wings.
7
Make large wings, rub thin strips and flatten them, and use a thin bamboo stick to press a pattern in the middle.
8
Press on both sides to form a large feather.
9
Make a few more sticks the same way.
10
Arranged them one by one, and dipped them with egg white to form a row of wing feathers.
11
In the same way, make it a little shorter, dip it with egg white to make a second layer of wing feathers.
12
Finally make small feathers.
13
The same steps make the other wing.
14
The carrots are cooked, pressed into mud and powdered and kneaded into yellow dough to make duck's bill and eyes, and use black sesame seeds to decorate the eyes. This makes a duck.
15
Make another duck in a different shape using the same method.
16
After cooking, place it in a steamer and steam it.
17
Embellishment and plate.