Zongzi wraps a family photo

Cooking Instructions

1. Soak the glutinous rice for more than three hours, drain the water, add the filling seasoning except sausage and corn kernels, mix well and marinate for one hour

   

2. Pour the marinated glutinous rice into the steamer, spread the diced sausage and corn kernels, steam for 1 hour over medium heat, open it every 20 minutes and sprinkle hot water, just pour it on by hand, so that the steamed rice is soft and glutinous enough

   

3. Take out the steamed rice and add some chopped green onions and mix well, in fact, it is already delicious at this time

   

4. Knead this triangular rice ball with the help of plastic wrap and refrigerate it for later use (be sure to use cold rice when wrapping, otherwise the high temperature in the bun will cause the bun to ferment excessively)

   

5. Mix all the ingredients of the white dough and knead it into a smooth dough (let it stand for five minutes after kneading into a dough, let the gluten relax and then come back to knead, it will soon be smooth, and the steamed buns from the smooth dough will be smooth and free of pores)

   

6. Take out one-third of the white dough, add matcha powder, and add slowly until the dough becomes the color you want (if your own matcha powder doesn't look good when steamed, it is likely that the matcha powder is oxidized, and the matcha powder needs to be sealed and frozen after opening)

   

7. Take out about 10 grams of dough and add bamboo charcoal powder (I used 19 grams in the picture, which is obviously much later, you can reduce the amount appropriately, 10 grams is enough)

   

8. The color of the dough was adjusted for later use, and the brown part was forgotten to be photographed

   

9. Take a piece of white dough and roll it out with the smooth side up, turn the smooth side down (so that it is smooth) and put it on the rice ball, and grasp the size by yourself

   

10. Pinch it up, and the three corners are pinched and folded up

    

11. Wrap it up like this

    

12. Take two pieces of green dough and roll them out into a long oval, press out the folds with a spatula, and put the leaves (each zongzi needs two leaves)

    

13. Just wrap the two leaves cross-wrapped in the dough that I just filled, and the leaves that grow can be pulled up to the top of my head like I did, and it looks great as hair

    

14. Roll the brown dough into long strips and tie it with a bow when you tie it up

    

15. Decorate the eyes and mouth with black dough and I also made a bow for it with green dough lol

    

16. When everything is done, make a blush with strawberry powder and flour, and use a toothpick to dot the cheeks

    

17. The blush is all lit, and it is almost fermented at this time

    

18. After the water is boiled, steam on medium heat for 15 minutes, turn off the heat and simmer for 3 minutes after steaming (put in the buns after the water boils, medium heat!). It will crack when it is steamed in a large fire)

    

19. It's out of the oven

    

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24. It is recommended that the filling should not be saved, double carbs, really happy hahaha