Yuhua stone dumplings(yu hua shi tang yuan )

Yuhua stone dumplings

Introduction:

"In the ancient capital of Nanjing, there is a famous snack Yuhuashi tangyuan. She got her name because she looked like the "Queen of stones" Yuhua stone. She has beautiful brown lines, put into the white porcelain plate, just like a small rain stone in a clear pool, clear and thorough. Even if it's stone, people can't help but want to taste it. The little spinach man ate two small stones and clapped after eating them. Just as the Lantern Festival is coming, warm up in advance. To give you a reference tangyuan. This Yuhua stone dumpling is the most unique: stuffing. Have you ever eaten bean stuffing, sesame stuffing, peanut stuffing, brown sugar stuffing, yellow peach stuffing, strawberry stuffing, pineapple stuffing, orange stuffing, pistachio stuffing? Or pistachio filling with sand. Many pistachio kernel is brown, used to make stuffing, just like the color of bean paste, not special enough. The color of Wandefu pistachio is very green, and the stuffing is like emerald, which makes people feel bright in front of their eyes. The ingredients of pistachio filling are: pistachio, sugar, lard. The taste of this filling can be described by an idiom, which is "fragrant". So how to make the Tangyuan filling of quicksand? In fact, one is enough. That is, lard and sugar must be added to the filling. As for the proportion, you can refer to my prescription. Let's have a look. Is there any saliva? Those who have eaten please raise their hands. "

Production steps:

Step 1: turn all the ingredients of the white dough into a dough. Cover with plastic wrap and set aside.

Step 2: turn all the ingredients of the brown dough into a dough. Cover with plastic wrap and set aside.

Step 3: shell the wanduofu pistachio and put it into the fresh-keeping bag. It's green, it's beautiful.

Step 4: roll the pistachio into a broken pistachio with a rolling pin. When rolling, be careful not to break the fresh-keeping bag.

Step 5: roll out the good pistachio, add lard and sugar.

Step 6: mix well and make Tangyuan filling.

Step 7: then knead it into a circle of uniform size, 6G each. Great color, isn't it? The key is the green color of wanduofu pistachio. When we do pistachio, we try to choose the green color as much as possible. The stuffing is very beautiful.

Step 8: divide the white dough into four, coffee into three, round.

Step 9: gently press a white dough into a long bar by hand.

Step 10: then press a brown dough into a strip and cover it with white dough.

Step 11: cover the brown strip with a layer of white strip, a layer of white, a layer of brown, until all the dough is used up.

Step 12: then use a knife to cut into evenly sized tablets. The stripes have come out.

Step 13: take a potion and gently press it up with your fingers.

Step 14: put in a filling.

Step 15: then wrap it in a circle.

Step 16: after all the dumplings are wrapped. Boil the water in the pot, put in the dumplings, stir the water gently with a spoon to prevent the dumplings from sticking to the bottom, until all the dumplings are floating and cooked. Beautiful and delicious pistachio fillings, Yuhua stone dumplings are ready. Welcome to taste.

Materials required:

White dough: glutinous rice flour: 100g

Water: 80g

Brown dough: cocoa powder: 6g

Glutinous rice flour: 80g

Filling: pistachio: 55g

White granulated sugar: 40g

Lard: 50g

Note: 1. This prescription is my practice, not bad. Do a good job after the preparation must be covered with plastic film, otherwise the moisture reduction, dumplings dry, it is difficult to package. If it's really dry, there's a remedy: put a little water on the dumpling by hand. 2. You must pay attention to the dough when you put too much water into it. If you put too little water into it, it will crack easily. 3. The method of quicksand stuffing: Lard and sugar must be added. It's hard to make such stuffing without quicksand.

Production difficulty: Advanced

Process: boiling

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Yu Hua Shi Tang Yuan