Enjoy the New Year
Folk traditional customs, starting from the beginning of the month of Wax, almost every day is a traditional festival, no wonder there is a folk proverb: "into the Wax Moon Gate, every day is the year", tomorrow is the twenty-eighth of the Lunar Month, as the saying goes: Twenty-eighth of the Lunar Month, steamed buns to put the noodles, this day, the traditional customs to begin to prepare the staple food of the New Year, steamed steamed buns, for the upcoming New Year to add a festive and beautiful,Twenty-eight faces, traditional customs can not be lost, share 3 kinds of noodles to share, meaning that the Year of the Dragon is thriving, and there is a good color!
Ingredients: 200 grams of pumpkin, 1 egg, 300 grams of powder, 20 grams of sugar, 4 grams of yeast, 15 grams of warm water, and an appropriate amount of red dates.
Method]: 1. Peel and steam the pumpkin, put it in a food processor and beat it into pumpkin paste, melt the yeast with warm water, pour it into the pumpkin paste, add eggs and white sugar and stir well.
2. Pour the flour into the pumpkin paste and stir with chopsticks until there is no dry powder and a relatively thick batter.
3. Pour the pumpkin batter into the 6-inch cake mold, wipe it with oil in the mold first, put it in a warm place for fermentation, ferment until it is twice as large, and take out small bubbles on the surface, and put red dates on it.
4. Add water to the steamer and boil, put the cake into the steamer, steam for 30 minutes on high heat, turn off the heat and simmer for 5 minutes, and demold it after it cools slightly.
Ingredients]: 350 grams of steamed bread self-rising powder, appropriate amount of sugar, appropriate amount of purple, green, yellow, red fruit and vegetable powder.
Method]: 1. Prepare the materials, use steamed bread spontaneous powder, no need to use yeast.
2. Put an appropriate amount of sugar with 150 grams of self-rising flour, add 85 grams of warm water to knead into a white dough, melt about 2 grams of fruit and vegetable powder with 30 grams of warm water respectively, add 50 grams of self-rising flour, and knead into four small doughs of purple, red, yellow and green respectively.
3. The kneaded dough does not need to be proofed, it is directly divided into small agents in equal parts, the white dough is divided into 12, the red, purple and yellow are divided into 4 respectively, and the green is used to make leaves without equal divisions.
4. Take two small agents, roll them into a round dough sheet, the colored dough sheet is slightly smaller than the white dough sheet, and then put the colored dough sheet on the white dough sheet, and divide the overlapping two dough sheets into four equal parts.
5. Take 2 equal pieces of dough, a total of 8 pieces, fold them from top to bottom and press them in the middle with chopsticks, then use a fork to press out the stamp strip on the side, take a small white dough and knead it into a shuttle shape, and put it in the middle as a flower core.
6. After everything is done, slowly roll it up from top to bottom, cut it in the middle with a knife, and then arrange the petals.
7. Make all the dough in the same way, then take an appropriate amount of green dough, roll it out into a leaf shape and press it out with a spatula.
8. Put the finished flowers in the steamer, put them in a warm place to rise for 10 minutes, then pot them with cold water, steam them for 10 minutes after the water boils, turn off the heat and simmer for 3 minutes before opening the lid.
Ingredients]: 200 grams of whole wheat flour, 100 grams of flour, 3 grams of yeast, 180 grams of milk.
Method]: 1. Prepare the ingredients, 200 grams of whole wheat flour, 100 grams of flour, 3 grams of yeast, 180 grams of milk, and the ratio of whole wheat flour and flour can be adjusted according to your favorite taste.
2. Melt the yeast in warm milk (the temperature should not exceed 30 degrees), pour it into the flour that is mixed well, stir it into a flocculent shape with chopsticks, knead it into a smooth and non-sticky dough, and then put it in a warm place for fermentation.
3. Ferment to twice the size, after exhausting, put the dough on the cutting board and continue to knead until there is no large hole in the cut surface, divide it into 10 small agents equally, roll round, about 55 grams each.
4. Put it into the steamer after all is done, put it in the steamer after proofing for 20 minutes, steam for about 12 minutes after the water boils, do not open the lid immediately after steaming, simmer for 3 minutes and then open the lid.
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