[taro sago ball] - soft glutinous, sweet, mouth sweet(xiang yu xi mi qiu ruan nuo xiang tian kou kou yu xiang )

[taro sago ball] - soft glutinous, sweet, mouth sweet

Introduction:

"I wanted to make sweet potato balls for a long time. I couldn't buy purple sweet potato all the time, so I had to go back and buy an ordinary sweet potato. I had a rest today, so I spent a lot of time doing it. It's good for those who want to do it. It's delicious. "

Production steps:

Step 1: peel the taro, cut it thin, put it in the pot, steam for 15 minutes, and make it soft.

Step 2: the steamed taro is pressed into taro paste with spoon, and all materials of material B are added while it is hot

Step 3: stir the taro paste with the ingredients and steam for 10 minutes.

Step 4: while steaming the taro, heat some boiling water in another pot, then put the sago in and cook until transparent.

Step 5: after the sago is cooked, separate the water with a sieve. Then pour in the clear milk powder of material a and mix it.

Step 6: put the mixed sago flour into the pot and steam until it is done. The mixed sago looks very wet and sticky, which is normal. It will become hard after steaming.

Step 7: steamed sago dough. Keep it warm in the pan and it won't harden.

Step 8: sprinkle a layer of raw flour on the chopping board, take some sago dough and rub it into a ball.

Step 9: roll the ball into a thin sheet, as long as it is not broken, the thinner the better. Then put a taro ball on the flour slice and pinch it tightly to make it beautiful.

Step 10: in this way, do it one by one and put it on the steaming rack.

Step 11: put cold water in the pan without preheating. Put the steaming rack and the prepared sago balls in, cover and steam for about 10 minutes.

Step 12: the cooked sago balls are very fragrant and soft. If they are hard after a long time, they can be steamed again to make them soft. If you can't finish it in a day, seal it and put it in the refrigerator.

Materials required:

a: Clear noodles: 150g

a: Eagle corn flour: 50g

a: Milk: 90g

a: Simmy: 80g

b: Taro: 1

b: Milk powder: 5g

b: Sugar: 30g

b: Lard: 15g

b: Eagle corn flour: 5g

Note: 1: when making raw taro, it's easy to have skin allergy. Skin sensitive Pro can wear gloves to deal with Oh; 2: simmer when fully cooked, it is best to cook all transparent; 3: when simmer and powder mixed, to thoroughly mixed, and then steamed until cooked. Otherwise, it's easy to wear holes when rolling. 4: In the rolling process, if you can't finish it, you can take part of the dough and keep the rest warm in the steamer. Because within a few minutes of taking it out, the skin will cool and harden, which is not easy to operate. 5: If the previous procedure, sago or dough is not fully steamed, in the last link can be a little more steam a few minutes.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Yu Xi Mi Qiu Ruan Nuo Xiang Tian Kou Kou Yu Xiang