Elephant corn
Overview
I believe no child can resist cute snacks. Even adults are often attracted by exquisite snacks. During the production process, I wrote down the recipe and steps of the leaves in detail. The steps can be said to be very detailed. The amount of water absorbed by each brand of water-milled glutinous rice flour and noodles may be different, and the water content of pumpkin is also different, so the water amount in the formula is for reference only. I have listed the weights of corn and leaves separately to make it clearer. Please refer to the corresponding materials when making. Knock on the blackboard! Unused dough must be covered with plastic wrap to prevent it from drying out!
Tags
Ingredients
Steps
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Cut the pumpkin into thin slices, steam it over water, and press it into pumpkin puree with a spoon
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Make the corn first and put 35 grams of clear flour into a basin
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Blanch the noodles with freshly boiled water and stir until translucent
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Pour in glutinous rice flour
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Add pumpkin puree
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Knead the dough into a soft and non-sticky dough. If it is too dry, you can add a little water to adjust it and divide it into small doughs of 25 grams each
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Divide the filling into 10 grams each, roll into balls and set aside
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Flatten the small dough, add fillings, close and shape into a round shape
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Then roll it into a drop shape
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Use a toothpick to make a checkered pattern on the surface and place it in a steamer lined with oil paper or corn mat
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Then make the leaves, blanch 30 grams of noodles with 60 grams of boiling water, stir quickly until translucent, add matcha powder, and knead into a green dough
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Use about 3.5-4 grams of dough for each leaf. Each leaf does not have to be the same weight. Roll it into a drop shape, flatten it, and use a toothpick to press out the texture
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Wrap every two leaves at the bottom of the corn, pinch the bottoms together and make small tips. After the water in the pot boils, place a steamer basket and steam for 10-12 minutes.
