Every time I make green dumplings are discolored, what is wrong with this?

The green dumplings, also known as Qingming Dumplings, are the specialties of the Qingming Festival, as well as the traditional snacks around the Jiangnan region; the custom of eating green dumplings at Qingming can be traced back to the Zhou Dynasty more than 2,000 years ago, and was first related to the Cold Food Festival, where people kneaded mugwort, a plant that regulates qi and blood and removes dampness and cold, as food, and later transformed it into green dumplings all over the world. Although the Qingming Festival has passed, green dumplings are a traditional food that is appropriate to eat any time of the year.

The green dumplings are made of mugwort as a raw material crust, color turquoise as emerald, especially beautiful, with a faint fragrance of mugwort, the texture is glutinous and soft, wrapped in a wealth of fillings, loved by everyone; sesame peanut filling, salted egg yolk and meat loaf filling, bean paste filling, salty mouth meat filling, etc. are more common fillings, and today we share with you is the classic sesame peanut filling of the green dumplings and the green dumplings! Today I'll share with you the classic sesame peanut stuffed dumplings, and tell you the secret of keeping the green color and roundness of the steamed dumplings without browning or collapsing.

Ingredients:

(Sesame and peanut filling: cooked black sesame seeds 90g cooked peanuts 110g sugar 50g butter 50g) 20g clarified flour 25g boiling water 25g mugwort powder 10g sugar 25g edible alkali 0.5g warm water 110g chinese water milled glutinous rice flour 160g sticky rice flour 15g chinese corn oil 15g fresh water 50g

Steps:

Steps:

This is the first step in the process. p>1. Cooked peanuts, cooked sesame seeds, sugar into a mixer and then poured into a bowl, butter melted into a liquid over water, the liquid butter into the pouring, using a spatula to mix evenly into the refrigerator half an hour, so that the filling will be more solid, more convenient to wrap the filling.

2. Pour the cornstarch into a small bowl, pour in the boiling water and stir quickly to form a paste.

3. Here I used wormwood powder instead of wormwood, so that it is more convenient to use, reducing the time to deal with the wormwood, but also with the aroma of wormwood; wormwood powder, sugar, edible alkali into a bowl, pour warm water to dissolve it.

4. Pour in Jinlongyu water-ground glutinous rice flour, sticky rice flour, Jinlongyu corn oil, and water; Jinlongyu water-ground glutinous rice flour is especially suitable for the production of Chinese pastries, with white color and fine powder.

5. Put on disposable gloves, knead the dough into a soft, non-sticky ball, divide it into 30 grams, I made 12, and cover it with plastic wrap to prevent it from drying out.

6. Sesame seed filling is also divided into 30 grams of a share, rolled out and spare, we are here the crust filling is 1:1, the finished product is thin filling; take a small piece of dough, rolled out and flattened, pinched into the center of the thick sides of the thin, put a filling, with a tiger's mouth tightly closed after the sealing.

7. Put the right amount of water in the pot, boil and then put the green dough, green dough underneath the need to pad a layer of greaseproof paper to prevent sticking, on the pot can be steamed for 10 minutes; steamed green dough immediately brush a layer of cooked oil can prevent sticky sticky, not immediately eaten green dough to use plastic wrap wrapped independently, to maintain a soft state.

Tips:

①Make sesame peanut filling in the butter can be replaced by equal amounts of lard, according to their own preferences, but do not use ordinary cooking oil Oh, will not be able to solidify.

②The role of the edible alkali is to make the green dough steamed green color is not easy to yellow, do not recommend omitting.

3 kneading water is not 100% fixed, according to the use of glutinous rice flour absorbent different, will lead to different amounts of water, it is recommended that you can gradually add water to better control the amount of water, and ultimately kneaded into a relatively soft and non-sticky dough can be.