This "year" passed really fast, and in the blink of an eye, the annual Lantern Festival has arrived. After this day, the Spring Festival of 2021 should come to an end. On this day, almost every household will cook a pot of rice balls, a bowl per person, say goodbye to this important festival in sweetness and warmth, and then embark on a new journey in the Year of the Ox.
The fifteenth Lantern Festival of the first month, the diet around the place is a little different, the northern "roll" Lantern, the southern "package" Tangyuan, the method and taste are somewhat different, but they are round, meaning the new year of family happiness, reunion round, so Tangyuan is also a must-have food on the fifteenth day of the first month.
Today we will make a black sesame stuffed tangyuan, although it is very traditional, but the taste is really great, sweet and not greasy, a bite will flow juice, too addictive. 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!
The most important thing is that you can eat it more safely, 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!
Lantern Festival, we eat not only tangyuan, but also joy, memory, feelings and warmth...
【Black sesame dumplings】
Ingredients: 300g glutinous rice flour, 200g boiling water, 150g black sesame seeds, 40g sugar, 40g lard, 30g water.
Preparation method;
1. Wash 150g of black sesame seeds and drain the water.
2. Put the black sesame seeds in the wok after filtering the water and stir-fry over low heat until the sesame seeds are cracked and fed. Sesame seeds can not be fried, it will be bitter to eat.
3. Stir-fry the black sesame seeds in a blender and whisk into powder. It can also be beaten with a wall breaker.
4. Pour the black sesame powder into a large bowl, add the caster sugar and mix well. Melt the lard in the microwave, then pour in the black sesame powder and mix well.
5. Mix the well-mixed black sesame filling in the refrigerator and freeze for half an hour.
6. Remove the frozen black sesame filling from the refrigerator, divide into 12 grams, put on disposable gloves and roll them slightly, and continue to freeze in the refrigerator. Our filling part is ready.
7. Prepare 300 grams of water-ground glutinous rice flour, use about 200 grams of boiling water and noodles, first stir with chopsticks to form a flocculent shape, not hot hands, and then knead into a soft and hard dough.
8. Take a piece of dough, put it in boiling water and cook it, then tear it open, and re-combine it with other uncooked noodles, and the dough can be used to wrap the dumplings. This step is very critical, there are cooked glutinous rice balls added to the kneaded glutinous rice balls, the taste is more Q elastic. And in the process of wrapping, do not break the skin, do not reveal the filling. Remember.
9. Roll the reconciled glutinous rice balls directly into long strips, cut into small pieces of about 20 grams, and cover with plastic wrap to prevent air drying.
10. Take a small agent, first put it in the palm of the hand to round, then thin, wrap in a black sesame filling, and slowly turn the closing interface with the position of the tiger's mouth.
11. Finally placed in the palm of the hand to continue to rub the circle, slowly rub, glutinous rice flour in contact with the temperature of the palm, the more rubbing the more rounded. Rub until smooth on.
12. Take a small soup pot, put in the right amount of water to boil, put in the rice balls, add some cold water from time to time, keep the heat low, float up and cook for another 3 minutes.
Serve it in a bowl with the soup and sprinkle it with dried osmanthus flowers, and our dumplings are 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.
Tips:
1. About the filling of the tangyuan, according to the proportion of this ingredient, it is not greasy, if you want to eat the flow of heart, you have to increase the amount of lard, but I do not recommend this, because the calories of the tangyuan itself are very high, and then add the amount of lard, which is tantamount to pouring oil on the fire.
2. If you want to eat other flavors of tangyuan, you can replace the black sesame powder with the filling you want, everything else applies. Black sesame seeds and cooked peanuts together to make powder is also good, you can try.
3. If you do a lot of tangyuan at once, you need to cover it with plastic wrap while wrapping it to avoid the situation that the skin of the tangyuan becomes dry and cracks. Those that cannot be eaten at one time can be frozen.
4. Someone makes their own rice balls, the skin of the rice balls cracks as soon as they are boiled, which is related to the use of water when using noodles, you can not use cold water and noodles, it is best to use hot water or boiled water.
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