Green ball (wormwood powder)(qing tuan zi ai cao fen )

Green ball (wormwood powder)

Introduction:

"Qingming tomb sweeping always needs to buy some green balls. This year, when I got wormwood powder, I decided to make it myself. Several experiments were conducted last week, after many adjustments and in-depth studies. For example, the effect of water temperature and water content ratio on delaying the hardening of glutinous rice, and the adjustment of the ratio of glutinous rice flour and glutinous rice flour to make the taste neither too Q nor too pink, etc. In the end, the family expressed their satisfaction. "

Production steps:

Step 1: water mill 206G glutinous rice flour, 35g glutinous rice flour, 35g Chengfen, all mixed. The proportion of glutinous rice flour and glutinous rice flour can be adjusted. Glutinous rice flour is soft and sticky, while glutinous rice flour is q-elastic.

Step 2: divide 320 grams of bean paste into 8 parts, add lard dice (no one is not added), knead into about 40 grams of balls for standby. It is suggested that homemade bean paste is hard and easy to pack. If it is too thin and soft to buy, it can be roughly cut into small groups, wrapped with plastic wrap, and frozen in the refrigerator until hard.

Step 3: put wormwood powder into the bowl, the amount can be increased or decreased according to personal preference, the color and flavor will be different. Wormwood powder can be purchased on the Internet. Please ask the owner if it can be used for food

Step 4: pour in 220 grams of hot water at 60-70 ℃, no less than 60 ℃ (slightly hot). It is normal that wormwood powder can not be completely dissolved after mixing.

Step 5: pour in 20 grams of soft sugar, stir to dissolve.

Step 6: pour the water into the mixed glutinous rice flour while it is hot, and mix with a scraper. The water absorption of different glutinous rice flour is different, and the amount of water can be adjusted.

Step 7: mix until there is no dry powder and knead into a smooth dough by hand. (the color of the dough that has not been steamed is lighter, and it will turn dark green after steaming)

Step 8: divide the dough into 8 small groups, pack in the bean paste filling, and then knead. This process is also as fast as possible, keeping the dough warm will be soft and easy to operate, and if it gets cold, it will be easy to dry and crack.

Step 9: put oil paper on the bottom of the dumpling, or rice dumpling leaves, or in a small bowl with edible oil. Steam in a hot steamer for about 15 minutes.

Step 10: after leaving the cage, brush a layer of edible oil on the surface of the dough to keep the color and anti stick. It is recommended to make a small amount of steamed with food, fresh out of the oven taste best.

Step 11: preservation method: brush a thin layer of oil on the bottom and inner wall of the container, put the dough in, and tear off the oil paper by the way. Steam again before eating. Storage method: after brushing oil, tear off the oil paper, wrap it with fresh-keeping film, and steam it when you need to eat.

Materials required:

Shuimo glutinous rice flour: 206G

Sticky rice noodles: 35g

Chengfen: 35g

Wormwood powder: 10g

Hot water: 220g

Red bean paste: 320G

Soft sugar: 20g

Lard: right amount

Note: Tips: A. dough is easy to be kneaded when it is warm, and it is easy to be hardened and cracked when kneaded after cooling. For the convenience of kneading, try to move quickly while it is hot. Therefore, it is not suitable to make too many at a time, 6-10 pieces is appropriate, if you need to make a lot of them, you can make them in batches (anyway, the steamer can't put too much at a time). B. Glutinous rice contains a lot of starch components. After being processed and matured, that is, starch gelatinized will appear starch aging phenomenon when it cools slowly at room temperature. Basically irreversible. As a result, the taste of products will become hard. In the case of no additives, I decided to use the method of water temperature higher than 60 ℃ and higher moisture ratio to try my best to alleviate the aging. C. Practice of lard http://blog.sina.com.cn/s/blog_ 5f5c1dbc0100p37e.html

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Qing Tuan Zi Ai Cao Fen