There are still 2 days to the traditional Lantern Festival, and when eating in the evening, the child reminded me that this year's tangyuan still wants to eat black sesame filling. Children want to eat, I also like to cook, now although the quick-frozen tangyuan bought in the supermarket is relatively convenient and simple, but carefully look at the ingredient list of tangyuan packaging, it is not difficult to find that the ingredient list will be written with the words "margarine". Margarine is trans fat, which is not easily digested by the human body after ingestion, and it is also easy to accumulate fat.
Now everyone pays attention to healthy eating, try to make tangyuan by themselves, and make tangyuan with children, which is also a kind of fun and healthier.
In the choice of traditional tangyuan flavor, the most popular is the black sesame stuffed tangyuan, because the black sesame filling is fragrant and tastes good, usually like to eat black sesame, when encountering traditional festivals such as the Lantern Festival, it will definitely be the first choice for black sesame flavored tangyuan.
If you want to make a black sesame dumpling that tastes good and is not easy to grease, first learn to spice the filling. Today Xiaobian will share with you the ratio and method of making black sesame dumplings and the skills of the skin that is not easy to break, the Lantern Festival is coming, let's make tangyuan together!
【Homemade black sesame dumplings】
Ingredients: Appropriate amount of glutinous rice flour, appropriate amount of warm water, 300 grams of black sesame seeds, 20 grams of honey, 100 grams of white sugar, 1 teaspoon of lard, 50 grams of peanuts (can be omitted).
method:
1. Prepare the ingredients first. Make sesame dumplings with black sesame seeds, and to fry the cooked black sesame seeds, the fried black sesame particles are fuller, and the sesame flavor is more fragrant. There are ready-made cooked black sesame seeds on the market and raw black sesame seeds, raw black sesame seeds poured into the wok, no need to put oil, the whole process of low heat sautéing for 2-3 minutes, you can smell the strong aroma of black sesame can turn off the heat.
2. If you want the black sesame dumplings to taste more fragrant, I also added a handful of peanuts, put the raw peanuts into the pot, stir-fry over low heat, fry until the peanut skin is slightly browned, there is a peanut flavor, you can turn off the heat.
3. Prepare a wall breaker or blender, stir-fried black sesame seeds and weighed sugar and peanuts together at high speed, beat into black sesame white sugar powder.
4. The traditional black sesame peanut dumplings are added with lard, the amount is not much, about 1-2 teaspoons or so, mainly depending on the amount of black sesame filling. Lard is easier to digest than margarine, and lard can play a bonding role, which is easy to clump black sesame filling.
5. Mixed with lard black sesame filling put in the refrigerator for a while, lard after refrigeration to make the black sesame filling more compact and full, and then take the appropriate amount of refrigerated black sesame filling into equal parts, kneaded into a circle, convenient for a while wrapping.
6. After the black sesame filling is adjusted and shaped, now it is time to prepare the tangyuan powder skin. Prepare an appropriate amount of glutinous rice flour, add it to the glutinous rice flour one by one with about 45 degrees of warm water, stir well with chopsticks while pouring, until there is no loose powder in the basin, and then you can knead it into a ball.
7. Take an egg-sized piece of glutinous rice dough and flatten it, put it in boiling hot water, cook until the dough becomes transparent and fish it out. Then mixed into the mixed glutinous rice dough, such a hot noodle method can make the tangyuan dough more ductile, and the dough is not easy to break.
8. Finally, divide the kneaded dough into equal parts and take a portion of the black sesame peanut filling and put it into the flattened dough.
9. Pinch the mouth tightly, you can put it in the glutinous rice flour dipped in some dry powder, and knead it appropriately into a circle.
Wrapped black sesame dumplings can be wrapped more, put in the refrigerator frozen, eat as you go, much more delicious than the frozen tangyuan you bought, black sesame filling will still flow, and the black sesame stuffed tangyuan with lard is more fragrant.
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