Tangyuan (chocolate, black sesame, pastry)(tang yuan qiao ke li xian hei zhi ma xian nai su xian )

Tangyuan (chocolate, black sesame, pastry)

Introduction:

"This year's Lantern Festival made three kinds of dumplings, chocolate, black sesame and pastry stuffing. In fact, the pastry stuffing is not specially prepared for making dumplings, but is transformed from the leftover pastry made from bread a few days ago. So, please note: the amount of pastry stuffing listed below can make about 8-9 8g stuffing balls, while I actually made 4 of the remaining pastry granules. "

Production steps:

Step 1: make chocolate stuffing. Put the dark chocolate and butter in a bowl, melt in hot water, add light cream and mix well to make chocolate filling.

Step 2: refrigerate until firm.

Step 3: make black sesame stuffing. Fry the black sesame well.

Step 4: beat black sesame into powder with cooking machine.

Step 5: put butter, sugar and cream into a small bowl, melt in hot water, and then add into black sesame powder.

Step 6: knead well into a ball by hand to make black sesame stuffing.

Step 7: make pastry filling. Beat the butter until light feathery.

Step 8: add soft sugar and continue beating until sugar dissolves.

Step 9: sift in the low gluten flour, add light cream, mix well into a ball, and then form the pastry filling.

Step 10: prepare the three fillings. They were kneaded into 8g stuffing balls. There are 8 chocolate fillings, 9 Black Sesame fillings and 4 pastry fillings.

Step 11: make dumpling skin. Take about 1 / 4 of glutinous rice flour, add appropriate amount of water, and form a ball. Divide into 6 small groups and press flat.

Step 12: add 6 flat dough to boiling hot water and cook.

Step 13: take out the cooked dough and knead it with the remaining glutinous rice flour and water to make a non stick dough.

Step 14: cover the dough with plastic wrap and wake up for 15 minutes.

Step 15: knead the dough into long strips and evenly divide it into 21 small ones.

Step 16: take a dough, flatten it, turn it over and put in a filling ball.

Step 17: wrap the stuffing ball and pinch it tightly.

Step 18: roll in the glutinous rice flour and coat the surface of the dumplings with glutinous rice flour.

Step 19: wrap all the dumplings, boil the water in the pot, put the dumplings in the pot, and cook them over medium heat until they float.

Step 20: put the remaining dumplings in the container, cover them with plastic film and refrigerate them.

Materials required:

Glutinous rice flour (tangyuanpi): 150g

Qingshui (tangyuanpi): 100g

Dark chocolate (chocolate filling): 50g

Light cream (chocolate filling): 16g

Butter (chocolate filling): 6g

Black sesame (black sesame stuffing): 50g

Butter (black sesame): 10g

Soft sugar (black sesame): 10g

Cream (black sesame): 5g

Low gluten flour (pastry): 30g

Soft white sugar (pastry filling): 15g

Butter (pastry): 15g

Cream (pastry): 10g

Precautions: 1. Hand temperature is easy to melt the frozen chocolate, so it is difficult to knead the chocolate into stuffing ball by hand. You can bring kitchen gloves, and use plastic film to assist. 2. 2. Take part of glutinous rice flour to form a ball, cook it, and then mix it with the remaining glutinous rice flour and noodles, so as to prevent the dumplings from cracking during cooking. 3. When making dumplings, if the dough sticks to your hands, you can use less glutinous rice flour to make hand flour to prevent sticking. 4. The purpose of rolling glutinous rice flour after the dumplings are wrapped is also to reduce water loss and avoid cracking during cooking. 5. The best way to cook dumplings is to use medium or low fire, which is easy to cause the dumplings rupture.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Tang Yuan Qiao Ke Li Xian Hei Zhi Ma Xian Nai Su Xian