I know the steam
By VicentaLakin
From spring, when the flowers bloom, to autumn, when the leaves fall apart, the plumbing has been relentlessly smooth and smooth, with no medium or a symphony, and has added to nature a great deal of love by singing a song and a little song, no wonder it is called “insect musician”, “nature singer”. Let's see if I've got a little flair!
Recipe Recommendations
- flour 250 grams
- boiling water 125 grams
- Date paste filling appropriate amount
- sweetening
- steamed
- three-quarters of an hour
- simple
Steps for I know the steam
1
Flour is boiled with open water, cooled a bit, then torn into small pieces after it was warm and completely cooled, and smoothed again。
2
Squeeze, sting, skin。
3
Take a skin, fold the edge of the dome into a triangle and turn it over。
4
And a small piece of date mud on it, and wrap it up。
5
Hold the sides of the two horns, and leave one corner unplugged, turn around, and squeeze out the knowing mouth and eyes。
6
Put your hands on the sides and turn the opposite sides up。
7
It's about six minutes of steaming in a cage, with ketchup on the eye。I know the steam Make Tips
1. The dough used to make steamed dumplings is generally mixed with boiling water, so that the dough is reduced in texture, has strong plasticity, and is convenient to shape.
2. Because it is a hot noodle itself, don't steam it for too long.
2. Because it is a hot noodle itself, don't steam it for too long.