It takes about half an hour to bake dumplings with egg tarts and leather bags, but the fire should not be high, and the fire should be about 18 degrees.

thaw the glutinous rice balls and egg tart skins in advance, but don't let them melt too much or it will be difficult to wrap them. Take out the egg tart skin, wrap the dumplings in the egg tart skin, and insert a small hole in the surface with a fork after wrapping. Brush with egg yolk liquid and sprinkle with black sesame seeds.

preheat the oven at 18℃ for 1 minutes, and then put the wrapped dumplings in. Bake at 18℃ for 15-2 minutes. You must observe more in the last period, or you can take it out and taste it. Every oven has a different temper, so the time is uncertain. The taste is first-class, the skin is crisp, and the glutinous rice balls are a bit like glutinous rice paste.

Description

Egg tart skin is an edible shell made of low-gluten flour, high-gluten flour, ghee (butter is also acceptable), margarine, clear water and egg tart mold, and it is necessary to master the firing temperature when making.

Tangyuan and Yuanxiao are a kind of food mainly made of glutinous rice and sugar. Besides refined glutinous rice flour containing a lot of starch, there is also a lot of sugar in the stuffing. Therefore, from the classification, it should be regarded as a staple food. The so-called staple food is a food rich in carbohydrates, especially starch. This kind of food is made of glutinous rice, and it is very fine glutinous rice flour with very, very little fiber, which belongs to refined white staple food and does not belong to coarse grains.