Peach-shaped Pastry
Ingredients: 500g wheat starch, 100g cornstarch, 50g lard, a small amount of spinach juice and amaranth juice Seasonings: 200g lotus seed paste. Method: Steaming. Place the wheat starch, cornstarch, and lard in a basin, pour boiling water over to scald and mix until smooth, then divide into 10 small portions and 1 large portion. Wrap the lotus seed paste inside and shape into a peach dumpling; use the tines of a comb to press a shallow groove to form the shape of a peach. Mix a small amount of the scalded wheat starch dough with spinach juice to make green dough, shape into leaves, and attach them to the peach. Spray a little amaranth juice on the tip of the peach, then steam for about 15 minutes. Flavor characteristics: Resembles a fresh peach, sweet and delicious. Technical tips: Press the groove deeply with the comb; otherwise, the lines will not be clear after steaming. When attaching the peach leaves, dip them in a bit of water or egg white to help them stick better. (Guiyang)
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