Midpoint Legend—Xian Weng Longevity Peach Bun

Overview

There is a Peach Blossom Temple in Taohuawu, and a Peach Blossom Fairy under the Peach Blossom Temple. The Peach Blossom Fairy grows peach trees and picks fairy peaches in exchange for wine money. What I’m making today is a pictographic fermented snack, longevity peach buns. The pictographic dim sum belongs to the Yangzhou boat pastry category. Just like Yangzhou cuisine, the workmanship is exquisite, the ingredients are exquisite, and the knife skills are exquisite. It is quite simple to make, but it is indeed a bit difficult to make it realistic, especially the fermented pictographic snacks, because the dough will expand after fermentation, so it is very easy to be affected. Regarding the shape, many places now do not use fermented dough to make pictographic snacks, but instead use glutinous rice flour. Firstly, the finished product is more realistic and beautiful than the fermented dough. Secondly, the production process is simple and fast. Due to the hot weather, the dough still rises too fast, resulting in the final product still not being ideal, so there will be an adjustment to the recipe I listed below.

Tags

• staple food
• pasta
• home cooking
• old man
• double ninth festival
• clear water
• flour
• green pigment
• lard
• red bean paste
• white sugar
• yeast
• red pigment

Ingredients

Steps

1. 1 The ingredients are: 500 grams of flour, 220 grams of water, 3 grams of yeast, 15 grams of sugar, 3 grams of lard, red and green pigments, bean paste filling

   

2. 2 First weigh the ingredients and mix them together

   

3. 3 Stir into snowflakes and let stand for 3 minutes

   

4. 4 Then knead it into a smooth dough

   

5. 5 Divide the bean paste into several small balls in advance to facilitate packaging later, 25-30g each

   

6. 6 Then divide the kneaded dough into small portions of 40 grams each

   

7. 7 Roll out the dough into a dough with a thick middle and thin edges and wrap it with the bean paste filling, with the smooth side facing up, into a drop shape (the bean paste filling is 25-30 grams each. Pay attention to kneading the dough well and wrapping it directly without proofing. After wrapping, it is the same as proofing. It is best to make it in an air-conditioned room to slow down the fermentation speed. Because the temperature outside is really high and it rises too fast, it is difficult to operate later. After I finished it, I felt like I was in a sauna)

   

8. 8 Then take a Western knife or scraper and make a mark in the middle of the water drop shape. The mark should be deep, because after fermentation and swelling, the mark will not be visible if it is shallow

   

9. 9 Then take a small piece of fermented dough, add an appropriate amount of green pigment, and knead it into a green dough, then knead it into a triangle with a sharp end and a thick end

   

10. 10 Press it with your hands to make it look like a leaf. Use a scraper to press the leaf texture on the surface

    

11. 11 Then take an appropriate amount of red pigment, dilute it with a small amount of water, take a toothbrush, dip it in the red pigment liquid, and then use a knife to scrape back and forth on the toothbrush to pop the pigment onto the dough. Then use a brush to brush water on both sides of the peach, stick the prepared leaves on it, and then start fermenting until it is almost fermented. Steam them as big as real peaches. Steam over medium heat for 12 minutes, then turn off the heat and simmer for 3 minutes. (The 12 minutes here are counted from when the water boils. Some people pursue health and think that adding coloring is not good. You can use spinach juice to make the green leaves, and Xinmei radish juice to make the red color of the peach)