How to make edible duck caps

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  1. Prepare the pumpkin, peel it, slice it, and steam it until soft.

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  2. Add flour, sugar and yeast to the pumpkin puree and mix into a smooth dough that does not stick to your hands.Relax for 10 minutes.

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  3. Brew butterfly pea flowers with boiling water, leave it at about 40 degrees, add flour and yeast, Knead the sugar into a smooth dough and rest for 10 minutes.

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  4. Add sugar, yeast, and water to the flour, and knead it into a smooth dough that does not stick to your hands.10 minutes.

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  5.Take 1/3 of the white dough, add red yeast powder, and knead until it is even and smooth Dough.

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  6.Take 1/3 of the white dough, add bamboo charcoal powder, and knead it into a uniform and smooth dough.

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  7. Roll the yellow dough into a pancake, use a five-pointed star mold to press out a five-pointed star and set aside.It can also be omitted.

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  8.Use a straw to press out a round shape from the white and black dough to make the top of the hat.

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  9. Use a thick straw to alternately press out crescents from the red dough to make hat decorations.

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  10.Each dough is 35 grams, filled with 15 grams of bean paste filling, use Close the mouth at the tiger's mouth, and then use the tiger's mouth to slowly shape the part without filling into a gourd shape.

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  11.Press the end without filling into a cake shape.Use a knife to press a "rice" character into the bean paste filling.Attach black roofing.Then use a round container to press and print out the connecting part of the rim of the peaked cap.

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  12. Poke some small holes in the brim of the hat for decoration.Attach five-pointed stars and moon decorations.

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  13. Cover with a damp cloth and let rise until 1.5 times in size.

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  14. Put it in the steamer and steam until steaming, time it for 10 minutes, then simmer for 3 minutes Remove from the pan.

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  15.Finished product picture 1

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  16.Finished product picture 2