Mid point Legend - Xianweng Shoutao Bun
2024-07-03 02:59:34 746
Peach Blossom Temple in Taohuawu, Peach Blossom Immortal under Peach Blossom Temple. Peach Blossom Immortal plants peach trees and picks peaches to exchange for wine money. Today, we made a kind of pictographic fermented Dim sum and birthday peach bun. The pictographic Dim sum belongs to Yangzhou boat dim sum. It is just like Yangzhou cuisine, with fine workmanship, exquisite materials, and exquisite knife work. It is very simple to make it, and it is really difficult to make it realistic. Especially the fermented pictographic Dim sum, because the dough will expand after fermentation, it is very easy to affect the shape. Now in many places, we do not use fermented dough to make pictographic Dim sum, but use glutinous rice flour to make it. First, the finished product is more lifelike and beautiful than the fermented ones, and second, the production process is simple and fast, due to the weather It's hot. The dough still grows too fast, so the final product is still not ideal, so there will be an adjustment to the formula listed below
Details of ingredients
Technique
Steps to make Mid point Legend - Xianweng Shoutao Bun
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1. The ingredients include: 500g flour, 220g water, 3g yeast, 15g sugar, 3g lard, as well as red pigment and green pigment, and bean paste filling![]()
2. First, weigh the raw materials and mix them together![]()
3. Mix into snowflakes and let stand for 3 minutes![]()
4. Then knead it into a smooth dough![]()
5. Divide the bean paste into several small balls in advance for convenient packaging, each weighing 25-30 grams![]()
6. Then divide the kneaded dough into small pills of 40g each![]()
7. Roll the dough into a thick center and thin sides, then wrap it in the bean paste filling, with the smooth side facing upwards, and make it into a water droplet shape (25-30g of bean paste filling, make sure the dough is kneaded well here, no need to wake up, wrap it directly, and after wrapping it, make it look like it's waking up. It's best to go to an air-conditioned room to make it, slow down the fermentation speed, because the temperature outside is really high and it spreads too quickly, making it difficult to operate afterwards. After I finish it, I feel like I've steamed a sauna.)![]()
8. Then take a Western food knife or scraper and press a mark in the middle of the water droplet shape, which needs to be pressed deep because if it is shallow after fermentation and expansion, the mark will not be visible![]()
9. Then take a small piece of fermented dough, add an appropriate amount of green pigment, knead it into a green dough, and then knead it into a pointed and thick triangular shape![]()
10. Press it with your hand and it will look like a leaf. Use a scraper to press the leaf patterns on the surface![]()
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 use a small knife to scrape back and forth on the toothbrush, bouncing the pigment onto the dough. Then, brush both sides of the peach with water with a brush, stick the prepared leaves on top, and start fermentation. When the fermentation is about the size of a real peach, steam it over medium heat for 12 minutes, then turn off the heat and let it sit for 3 minutes. (The 12 minutes here are calculated from boiling the water, and some people who pursue health think that adding pigment is not good can use spinach juice to mix green leaves, and use heartfelt radish juice to make the red color of the peach.)
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