Breakfast Chinese pastry|Longjing white peach tea cake|sweet and glutinous

White tea Qinghuan has nothing else to do, I'm waiting for the wind and waiting for you. This soft and warm Chinese pastry is indispensable in the cold winter. It's delicious and good-looking, the method is simple, and the 0⃣difficulty is ️.

Ingredients

Wuqiaojaponicariceflour 105 g

Wuqiaoglutinousriceflour 45 g

sugar 20 g

tea 75 g

Longjingteapowder/redyeastriceflour ondemand

Whitepeachflowingheartfilling appropriateamount

Cooking Instructions

Pour 105g of Wuqiao japonica rice flour, 45g of Wuqiao glutinous rice flour and 20g of sugar into the basin and mix well.
Make a pot of cold brew tea, put 75g of tea in batches, mix and stir, and knead the rice dough by hand.
Divide the rice noodles into 3 equal portions. One part is the original flavor, one part is put in 2g of Longjing tea powder, and one part is put in 1g of red yeast rice flour, and each is mixed evenly.
Spray water appropriately to keep the rice noodles moist; Sift separately to make the rice noodles more delicate.
Choose your favorite mold and put in the rice noodles for 6 minutes; Dig a hole in the center of the rice noodles and squeeze into the white peach flow filling; Cover with rice noodles again.
Scrape the rice noodles with a scraper, cover the silicone pad, put on the steaming rack, hit the rice cover, and complete the demoulding in one go~
Steam over high heat for about 15 minutes to complete.