In the blink of an eye, this Spring Festival is coming to an end, in addition to savoring this warm affection, we can also find a lot of resonance points in food enjoyment! When it comes to reunion, many people will think of tangyuan. Because it means good, and it's sweet and delicious. In fact, except for the fifteenth day of the first month, you can make it and taste it during the New Year.
Today we will make a black sesame stuffed tangyuan, although it is very traditional, but the taste is really great. It's too much fun to take a bite and get juice. The sweet taste is far from being comparable to what is sold outside! Home version of black sesame dumplings, super high value, soft and tender to eat, super aftertaste!
And it is more reassuring to eat by making it yourself, and every bite is extremely evocative! Today we're going to make this handmade family version of tangyuan. After learning, you can make it for your family at any time, and the whole family is sweeter and happier. Homemade black sesame dumplings, flowing heart filling, more delicious than bought, Lantern Festival must be made for the family to eat!
【Tangyuan】
Ingredients: 100 g black sesame seeds, 60 g sugar, 60 g butter, 300 g glutinous rice flour, 200 g boiling water, 30 g water, 1 spoonful of sake brewing, dried osmanthus flowers, goji berries
Preparation Method:
1, prepare 100 grams of black sesame seeds, first clean the black sesame seeds, fish out and put them in a pan to fry the water dry, I used cooked black sesame seeds here, if it is raw black sesame seeds, stir-fry and then put it out, directly in the wall breaker, add sugar;
2, whisk into black sesame powder, the more delicate the better, but do not beat it, otherwise the black sesame will produce oil, stir the black sesame powder poured in the bowl;
3, add water (30 grams), melted lard or butter (60 grams), stir well, pour in the plastic bag, organize and flatten;
4, put in the refrigerator to freeze for more than 2 hours; black sesame seeds become solidified, do not freeze too hard. Take out the frozen black sesame seeds and cut them into small pieces of about 10 grams or so;
5: Put on disposable gloves and roll them a little round, and continue to freeze in the refrigerator. Our filling part is ready;
6: Prepare 300 grams of glutinous rice flour, use about 200 grams of boiling water and noodles, stir with chopsticks to form a flocculent shape, not hot hands, and then knead into a soft and hard dough.
7, the dough does not need to wake up, directly take it out and rub into long strips, cut into small agents of about 20 grams, cover with plastic wrap to prevent air drying;
8, take a small agent, first put it in the palm of the hand to rub the circle, then thin, wrap into a black sesame filling, use the position of the tiger mouth to slowly turn the closing interface, and finally put it in the palm to continue to rub the circle, slowly rub, glutinous rice flour touch the temperature of the palm, the more rub the more round. Rub until smooth on it;
9, after all wrapped, we cook the rice balls, the rice balls to open the underwater pot, throw the rice balls into it, use a spoon to push to promote, to prevent sticking to the bottom of the pot, open medium and low heat slowly cook, cook until the rice balls float up, become chubby and cooked.
10, with the soup in a bowl, add a spoonful of wine, shake evenly, and finally sprinkle with dried osmanthus flowers and goji berries, our tangyuan will be ready. The tangyuan in this way has a soft and sticky skin, does not crack, and the black sesame filling that can flow is as delicious as the one bought. If you like it, you can try it at home.
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