Rouge dough(yan zhi ma tuan )

Rouge dough

Introduction:

"The ordinary glutinous rice ball is as tender and lovely as rouge because it has added red amaranth juice as pigment, which adds a romantic atmosphere, so it is called Rouge Ma ball."

Production steps:

Step 1: raw material drawing

Step 2: wash amaranth and blanch in water for one minute;

Step 3: pick up the amaranth, mash it, and grind the juice with gauze;

Step 4: take a stainless steel plate, sift in glutinous rice flour, pour amaranth juice into glutinous rice flour, stir chopsticks into flocculent;

Step 5: make a glutinous rice dough by hand;

Step 6: use a bowl to take the right amount of Sydney sauce from the bottle;

Step 7: divide the glutinous rice ball into equal parts and knead them into small balls respectively;

Step 8: take a round glutinous rice ball and press a nest with your thumb;

Step 9: pack in the Sydney sauce;

Step 10: with both hands, push from the bottom to the top, wrap the stuffing, and finally close the mouth and round it;

Step 11: lay clean rice dumpling leaves in the steamer and brush with a thin layer of oil, stack the glutinous rice balls on the rice dumpling leaves;

Step 12: add 8 minutes of water to the steamer and bring to a boil. Place the steamer on the pan and steam for 8-10 minutes. The glutinous rice balls will be cooked with water on the surface.

Step 13: the steamed glutinous rice dough has changed from purple to purplish red;

Step 14: roll the glutinous rice ball in the cooked sesame while it is hot;

Step 15: prepare the paper holder, and then put the sesame ball into the paper holder;

Step 16: make a good Rouge sesame ball.

Materials required:

Glutinous rice flour: 300g

Amaranth: 250g

Cooked white sesame: one cup

Homemade Sydney sauce: right amount

Refined oil: a little

Note: 1, raw glutinous rice dough is not sticky, if the filling is sauce, it is more difficult to wrap, the filling can be replaced by bean paste, or half of the glutinous rice flour cooked, and then with the other half of the raw flour and dough, so that it is easy to wrap the filling. 2. Steamed glutinous rice balls are sticky, so it's better to brush the leaves with a thin layer of oil, so that the steamed glutinous rice can be easily removed. 3. The white sesame should be cooked and fragrant in advance, and the glutinous rice dough should be rolled while it is hot, so that the sesame can stick tightly. If it is cooled, the surface of the glutinous rice dough will become smooth, and it is not easy to stick sesame.

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Yan Zhi Ma Tuan