Making dumplings step by step(yi bu yi bu zuo tang yuan )

Making dumplings step by step

Introduction:

Production steps:

Step 1: pour the warm water into the glutinous rice flour and stir, take a small part of it and knead it into a ball.

Step 2: put the dough into boiling water and cook.

Step 3: to float and take out.

Step 4: put the cooked glutinous rice ball into the glutinous rice flour, then add warm water to knead it into a ball, and wake up for half an hour.

Step 5: stir fry black sesame and roll it into flour, add sugar and pig oil to make filling, and refrigerate for one hour.

Step 6: Refrigerated filling.

Step 7: knead the glutinous rice dough into long strips, then pull it into small dosage form, knead it round, clap it into pieces with hands, put in the stuffing, close it at the mouth of tiger, knead it round, and then it becomes tangyuan. Sprinkle the dried glutinous rice flour on the plate, roll the dumplings, dip them in the powder, cover them with plastic wrap, freeze them in the refrigerator, and cook them as you eat.

Step 8: if you eat it directly, cook it directly.

Materials required:

Water milled glutinous rice flour: appropriate amount

Black Sesame: right amount

Lard: right amount

Sugar: right amount

Note: 1, be sure to use water mill, do not use dry mill, both taste bad. 2. It's better to mix noodles with warm water. Finally, take a small dough to boil or steam, and then mix it into the large dough. Because this river rice noodles is more powder, raw flour viscosity is poor, not easy to rub together. 3. The more sugar and lard, the softer and quicksand the stuffing. But if it's too much, it's high in sugar and oil, so it's appropriate for health. 4. A friend pinched the stuffing into small balls and then refrigerated them. I've tried. I think it's better to refrigerate all the stuffing directly, because the dumpling skin you made may not be just suitable for the size of the stuffing. In fact, the lard will solidify after refrigerated, and it's easy to form directly. 5. When cooking, the water is put into the fire, the fire is brought to a boil, and then it is boiled over a medium or small fire. It will be cooked in about 5 minutes. Don't cook for too long, otherwise you won't see the Lantern Festival, and you will drink a pot of soup... 6. It's better to eat in the morning, it won't get fat, and it's enough to meet the energy needs of a morning.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Yi Bu Yi Bu Zuo Tang Yuan