“Bite the soft spinach peel, the flowing filling bursts out immediately, the taste of salted egg yolk is very strong, the filling tastes salty and sweet, with fried taro paste, it is indeed a fairy match, with a very harmonious and delicious, a bite down, almost cheek fragrance.”
|Glutinous rice flour||100 grams|
|wheat starch||30 grams|
|Cooked lard||10 grams|
|Jinqi Xiangxian Duck Egg Yolk||8|
|Unsalted Butter||40 grams|
|custard powder||40 grams|
|Powdered sugar||50 grams|
|Purple sweet potato||125g|
|warm water||50 grams|
|Boiling water||15g (for clarifying powder)|
Salted duck yolk 150 degrees 10 minutes, roast and grind.
Add sugar powder, cheese powder, milk powder, melted butter sauce, mix evenly, add milk, mix smoothly, put in the refrigerator for 2 hours, take out and knead into balls, then freeze for another night.
Rinse the spinach leaves, put them in boiling water and blanch the spinach, discolor the spinach, and cool them in cold boiling water.
Beat it into fine mud with a cooking machine, filter out the juice with a fine sieve, and keep the spinach mud for use.
Glutinous rice flour is added with white sugar, a small amount of warm water is added many times, stirring into a ball.
Pour boiling water into the orange powder, stir it evenly, tear it into granules, add glutinous rice dough, knead it well, add lard and stir it well.*
Spread the dough on a plate as thin as possible. Steam for 10 to 15 minutes after boiling. Remove and set aside.
Add the spinach puree into the glutinous rice ball just out of the pot, stir vigorously to color the glutinous rice ball, and then heat it up to 10 portions.
Cut taro and purple potatoes well, steamed for 15 minutes, put in the cooking machine, add milk powder, butter, sugar powder, sugar and mix into mud.
Pour the mashed taro into a non-stick pan, stir-fry over medium and small heat until it is in a ball and not touched by a scraper.
After the taro paste is frozen, the taro paste is divided into 10 parts, and one part is flattened to wrap the frozen flowing heart filling.
Take a piece of spinach skin and wrap taro mud filling in it. Slowly close your mouth and rub it round. Cover it with fresh-keeping film to keep the skin soft and waxy.