Bing Dwen Dwen rice dumpling

1. rice dumpling skin materials are ready: cassava starch can be replaced with corn starch, and no glutinous rice flour of the same weight can be added; Coconut oil can be replaced with lard or butter; Food coloring can be replaced with natural fruit and vegetable powder;

2. Mix glutinous rice flour, cassava starch and sugar powder evenly, pour boiling water and stir; Glutinous rice flour needs more water than wheat flour. Add a small amount of glutinous rice flour several times, and stir it into large particles of small size;

3. Rub the dough by hand, add coconut oil, and rub repeatedly;

4. Check whether the dough is kneaded in place. You can pull the dough apart. If it breaks when you pull it, it means that the ductility is poor. The rice dumpling wrapped with such dough is easy to crack. The solution is to throw a small piece of hawthorn sized dough into a water pot and boil it, and then fully mix it with the large dough; This is a clever move 1;

5. The kneaded dough is like pulling sugar, able to pull out thin and long strips without being easily broken;

6. Take 15 grams of dough and knead it with melanin and a little bamboo charcoal powder to form a black dough; Take 3-5 grams of yellow, orange, green, blue, and red respectively, and knead them with food coloring; From this step on, the dough should be covered with cling film throughout to prevent moisture from evaporating and cracking; This is a clever move 2;

7. The white dough is divided into 8 pieces of 20g each, and the Red bean soup is 10g each; The filling is not limited to Red bean soup, and you can choose your favorite flavor;

8. Take a white dough, knead it into a bowl, and wrap it in Red bean soup;

9. Gather and pinch tightly;

10. Roll it into an oval shape again; Complete the other rice dumpling subjects in turn;

11. Take a white dough the size of mung beans, press it into an oval shape, then divide it in half to make the ear base; Press the smaller black dough into a circular shape, divide it in half, stick it to the white ear, apply water to the bottom, and stick it to the head; Pinch out the limbs and press them against the body; The eyes are relatively complex, with black oval shaped eyes, white eyes, black eyeballs, and white eyes from bottom to top, followed by a small black nose; Each component needs to be wiped with cold water before pasting; This is a clever move 3A;

12. The colorful frame is actually the most difficult to make because it has many colors and slender lines. If you knead it directly like the previous facial features, it will quickly turn into powder. I twisted several colored dough into thick strips and put them on baking paper, using a scraper to push and squeeze them;

13. If it's too dry to connect, drop a little water and continue pushing through the paper, it will easily become a continuous and soft thin strip;

14. Wrap the colorful strips around the face, and then make a mouth with red dough and paste it on the head. So far, Bing Dwen Dwen rice dumpling is complete;

15. If Bing Dwen Dwen is not "short of arms and legs" after cooking, this step must be taken, that is, rice dumpling is steamed in a boiling water pot for 2-3 minutes and then served out; It must be a boiling pot. The surface of rice dumpling is 8 mature, sticky, and not deformed; This is a clever trick 3B;

16. Put the rice dumpling into the boiling water pot and cook it slowly for 5 minutes. It is fully cooked inside and outside. There are many small accessories such as facial features and limbs. Put them into a bowl and enjoy!

17. Bing Dwen Dwen rice dumpling, sweet, soft and glutinous, so cute!