Sesame seed ball
Ingredients:
White sesame seeds 100 grams, 500 grams of glutinous rice flour, 100 grams of sugar, 200 grams of red bean paste, 10 grams of baking powder, 200 milliliters of water, cooking oil.
Methods:
Dissolve white granulated sugar in water, then add appropriate amount of oil, baking powder, glutinous rice flour and mix well. Knead with hands to form glutinous rice flour (subject to the dough not sticking to hands).
Divide the dough into 10 equal portions and press them into small cakes. For the bean paste filling, divide the dough into 10 equal portions, and wrap the bean paste filling around each of the small glutinous rice flour cakes to form a ball.
Dust each ball with white sesame seeds.
Heat the oil in the frying pan over medium heat, and when it burns to 60%, put the dough into the pan, turn off the heat immediately, and deep-fry it for about 3 minutes, during which time it should be pushed and pulled to make the dough heated evenly, so that the dough will gradually expand, and the inside will be cooked, and the outside will be golden, and you can filter the oil and take it out of the pan.
Sugar does not shake
Ingredients:
glutinous rice flour (according to their needs), cooked peanut rice, honey.
Practice:
Mix the glutinous rice flour with chopsticks while adding water, knead it into a moderately hard and soft dough, knead it for a long time, cut it into small dosages one by one, and then roll it into glutinous rice dumplings.
Put water in a pot and bring to a boil, then add the glutinous rice dumplings and cook.
Pour honey on top of the glutinous rice balls.
Put the peanuts in a bag and crack them into pieces.
Sprinkle the crushed peanuts on top of the glutinous rice dumplings, and the delicious sugar not dump is ready.
Donkey rolls
Ingredients:
Amount of glutinous rice flour, amount of soybean flour, amount of red bean paste, amount of warm water.
Methods:
Pour the glutinous rice flour into a container, add appropriate amount of warm water and knead into a smooth dough.
Smear a layer of sesame oil on the bottom of a plate, put the noodles into the plate and wrap with plastic wrap.
Steam the dough in a pan for about 20 minutes, the first 5 to 10 minutes on high heat, then on low heat.
Pour the soybean noodles into the pan and stir-fry until golden brown.
When the noodles are done steaming, remove them from the pan, wrap them in lightly greased plastic wrap, roll them out, cut off the edges, and spread the red bean paste evenly over them.
Roll up from one end and spread the soybean flour evenly on the outermost layer.
Try it if you like it!