Midpoint Legend—Crystal Pumpkin Fruit

Overview

In the eyes of most people, Western pastries are colorful, while Zhongdian seems very ordinary, nothing more than steamed buns, steamed buns, sesame seed cakes, and fried dough sticks. In fact, Zhongdian also has a colorful side, that is Chuan Dian. Chuan Dian, as the name suggests, is the snacks on the boat. Boating on the lake, Appreciating the beautiful scenery, accompanied by a pot of good tea and a few plates of exquisite snacks, reciting poems and composing poems on the boat, this was the life of ancient literati. At first, the snacks served on the boat were ordinary snacks. Later, the ancient pastry chefs were creative in order to match the artistic conception of elegant people. He made the dim sum into pictographic shapes, which became very popular. Later, this dim sum skill gradually developed and matured, and became unique. It is the boat pastry we see now. I have always liked to make mid-point pastries. In fact, I can also make Western pastries, but I love our own tradition. Traditional skills and culture, go to the bookstore and look at the recipe section. Most of them are baking books, but there are very few of our own Zhongdian. So I want to do my best to let more and more people discover the beauty of Zhongdian. Our own food culture is no worse than that of foreign countries.

Tags

• staple food
• snacks
• home cooking
• cantonese cuisine
• children
• old man
• children's day
• dinner
• glutinous rice flour
• green pigment
• lard
• old pumpkin
• red bean paste
• rice flour
• white sugar

Ingredients

Steps

1. 1 First peel the old pumpkin, then cut it into pieces and steam it in a steamer

   

2. 2 Ingredients: 200 grams of glutinous rice flour, 250 grams of sticky rice flour, 70 grams of white sugar, 50 grams of lard, 350 grams of steamed old pumpkin, appropriate amount of red bean paste, appropriate amount of green pigment

   

3. 3 First weigh all the ingredients, then mix the glutinous rice flour, rice flour, sugar and old pumpkin together to form a dough,

   

4. 4 Then put it into the steamer and steam for 10 minutes (the dough should be covered with a non-stick mat)

   

5. 5 Take another container and weigh 25 grams of glutinous rice flour, 25 grams of sticky rice flour, 5 grams of white sugar, a little water, a little green pigment,

   

6. 6 Knead into green dough,

   

7. 7 Then take out the steamed orange dough and put the green dough into the steamer to steam,

   

8. 8 Add the lard to the orange dough and knead it evenly while it is hot (if the dough is very sticky, add an appropriate amount of glutinous rice flour and sticky rice flour and continue kneading until it is not very sticky)

   

9. 9 Set the kneaded orange dough aside and let it rest, then take out the steamed green dough and knead it evenly in the same way,

   

10. 10 Then roll the orange dough into a long strip,

    

11. 11 Cut into 35g pieces

    

12. 12 Then flatten the dough and roll it into a dough that is thick in the middle and thin around the edges. Wrap in an appropriate amount of red bean paste.

    

13. 13 Then close the mouth and roll it into a ball like making glutinous rice balls,

    

14. 14 Then select the smooth side facing up and press it lightly to form a chess shape,

    

15. 15 Then use a spatula to press out the texture of the pumpkin

    

16. 16 Roll the green dough into long strips and cut into small pieces

    

17. 17 , and then round it,

    

18. 18 Flatten,

    

19. 19 Use a spatula to make pumpkin heads

    

20. 20 Then put some water on the pumpkin, put the pumpkin leaves on it,

    

21. 21 Then take a little green dough and roll it into a drop shape,

    

22. 22 Then on the pumpkin head, just like this

    

23. 23 Cover with non-stick paper

    

24. 24 Steam for 15 minutes, then take out and serve