Wash wormwood, blanch it with baking soda for 2 minutes, and let it pass through cold water for 3-4 times. Squeeze out the water for later use, add water with sugar, put it into a cooking machine and smash it into mud. Add wormwood to glutinous rice flour for a few times until it is kneaded into a ball. The inexhaustible wormwood can be saved for frying with peanuts and sesame seeds in the Fager cooking pot next time. Divide the glutinous rice balls into small doses, wrap them in the stuffing cooking pot and select "cooking mode" 15 minutes.
Glutinous rice flour? 200 grams? 、?
Sticky rice noodles? 100g?
、? Matcha powder? 5 grams? 、?
Lard (or corn oil)? 3 grams?
、? Sugar? 5 grams? 、?
Monascus powder? 1 g?
、?
Bean paste stuffing? 250 grams
Prepare 200g glutinous rice flour and 0/00g sticky rice flour/kloc-0, and mix the two kinds of rice flour evenly. These materials always make 10 green balls. You can increase or decrease the quantity according to your own needs, and the ratio of glutinous rice flour to sticky rice flour is 2:1.
Grab a handful from the mixed rice flour and put it aside for later use to make pink dough and make decorative flowers. Add 5g of matcha powder, 3g of lard and 5g of sugar to the remaining rice noodles. If you have a taboo on lard, you can switch to appropriate corn oil or salad oil.
And dough for making green balls. Mix the matcha powder, lard and rice flour evenly, and use warm water to make the flour into a dough with moderate hardness. The water should be added bit by bit, and the hardness of the dough should be observed while adding water. Don't pour water all at once, which will make the dough too soft. Good noodles should be covered with plastic wrap to prevent dryness.
Add 1 g monascus powder to a handful of mixed powder we reserved at the beginning, and make it into pink dough according to the same principle of adding water. Because the amount of this rice noodle is very small, you should be extra careful when adding water, and don't add too much. Good noodles should be covered with plastic wrap to prevent dryness.
Divide the reconciled dough into granules with the same size. The dosage given in this recipe can be divided into 10 portions. Prepare the bean paste stuffing according to the number of dough, and make it into a bean paste ball according to the weight of 25 grams per serving. Take a pill, press it into a dough sheet by hand, and put the bean paste filling in the center of the dough sheet.
Slowly close the dough to the center with the tiger's mouth position of one hand. This formula and the prepared noodles are very good in ductility and moisture, so there is no need to worry about cracks in the packaging process. Don't be nervous if there is a crack in the dough during the wrapping process. Dip a little water in your hand and press the crack, and it will merge.
When the green ball is gathered to the end, gently pinch it with your fingers to ensure that it is completely tightened and tightened to prevent stuffing leakage. If you can't master the action of stuffing, you can reduce the amount of bean stuffing when you start trying, which will make it easier to succeed.
Tuck up the green ball and roll it with the palms of your hands. The purpose of this is to arrange the shape of the green ball and make it more round and lovely. At the same time, it can make the surface of the youth league more moist. Please don't omit this step.
Since it is a new youth league, it is natural to be creative. Use pink noodles made in advance to make the shape of petals as you like and stick them on the top of the youth league. Because dough is sticky, it will be very sticky. The finished green ball should be covered with plastic wrap to prevent dry cracking.
After all the green balls are made, put cold water on the pot. After SAIC steaming, it can mature in 10 minute, and the steaming time will increase or decrease according to the size and number of green groups.
1. The dosage given in this recipe can be divided into 10 portions. You can increase or decrease the amount of materials according to your own needs. 2. The ratio of glutinous rice flour to sticky rice flour is
2:1will do.
3. If you have a taboo on lard, you can change it to appropriate amount of corn oil or salad oil.
4. Mix the dough with water bit by bit. Observe the hardness of the dough while adding water. Don't pour water all at once, which will make the dough too soft.
5. The good noodles should be covered with plastic wrap to prevent dry cracking.
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