Use warm water or cold water when making glutinous rice balls

Use warm water or cold water when making glutinous rice balls. Many people like to eat glutinous rice products, such as glutinous rice balls, which are a very representative food of the Lantern Festival. Let's see whether to use warm water or cold water when making glutinous rice balls. Use warm water or cold water when making glutinous rice balls. 1

Use warm water when making glutinous rice balls and noodles. If the climate in the north is dry, the noodles should be slightly moist, and the mixed noodles should be kneaded for a while until the noodles feel strong. Before wrapping dumplings, you can knead the stuffing evenly, so that the wrapped dumplings are white and beautiful. When wrapping dumplings, the most important thing is to beat the dough blank, and the size of the dough blank must be uniform, so that the wrapped dumplings are the same size. Then, after wrapping the stuffing like jiaozi, gently knead it with both hands, and the rounder the better.

How to make glutinous rice balls

1. Add warm boiled water to glutinous rice flour and mix well before kneading.

2. Mix the dough, but find that the dough is not very soft.

3. Take a small dough of about 4 grams, put it in a pot, boil it, and cook it until the dough floats, indicating that it is cooked.

4. Break the kneaded dough into small pieces, put the small cooked dough in and mix evenly.

5. The mixed dough is very soft, elastic and can be stretched.

6. Knead the dough and divide it into small doses of about 3g.

7. Put the small doses under your hands and round them together. If you can't do it, pick them up and round them one by one.

8. Take a round pill and press it flat.

9. Crush sesame seeds and sugar, mix well, and fill the heart.

1. Wrap the sesame stuffing, seal it tightly, and round it again.

11. Boil the broken ginger and ice flakes in a boiling water pot, add the kneaded dumplings after melting, and cook until all the dumplings float. Use warm water or cold water when making glutinous rice balls 2

How to make glutinous rice balls with cold water or warm water

And glutinous rice balls with warm water, the specific methods are as follows:

1. Put glutinous rice balls into a pot, and pour a small amount of warm water several times, but not all at once. Stir with chopsticks into granules, and the bottom of the basin is slightly dry powder.

2. Knead the dough with your hands, put it in a pot and cover it, or it will crack after a long time.

3. Take a ball and stretch it into strips by hand, then put it on the chopping board and rub it into strips with the palms of your hands, and then cut it into peanuts-sized particles with a knife.

4. Rub all the dumplings into a bowl, then put them into a fresh-keeping bag and put them in the freezer of the refrigerator, and take them as you eat, without thawing in advance.

Precautions:

1. Hot water should be added in small amounts at a time, not all at once.

2. Always use warm water to mix the dough, never use cold water, or the dumplings will stick to each other when put together.

3. Stir the dough with chopsticks before mixing it with warm water. Put it in the refrigerator for a while, then take it out and shake it to prevent the dumplings from freezing into a ball. It doesn't matter if you forget to freeze into a ball. If you take it out and fall, it will spread out.

4. If it's too much trouble to rub the dumplings, you can put the cut pills on the chopping board and gently rub them in circles on the chopping board, which is more efficient, but there is no round to rub by hand. Use warm water or cold water when making dumplings. 3

Use hot water or cold water to make dumplings.

It is generally recommended to use hot water to make dumplings, because the dough made with cold water is not elastic, and it is very easy to break when it is finished. If you use hot water to make dumplings, the dough will soften together, and the made dumplings will be more elastic, which can also prevent the dough from breaking when wrapping dumplings.

Tips for making glutinous rice balls

1. To make quicksand stuffing, a little gelatine powder is necessary. If you don't want to add gelatine powder, you should add about twice as much butter, stir it evenly, refrigerate it in the refrigerator, and then operate it after solidification.

2. A little salt and a little sugar should be added to the powder of the dumpling skin, not to sweeten the skin, but to remove the fishy smell of the powder.

3. Usually, one or two glutinous rice balls can wrap five glutinous rice balls, and the ratio of noodles to water is about 3 to 1.

Precautions for cooking glutinous rice balls

1. After the glutinous rice balls are cooked in the pot until they float, use low fire quickly, otherwise the glutinous rice balls will keep rolling, which will not only be easy to crack, but also make the outside cooked and the inside hard due to uneven heating.

2. After the dumplings are put into the pot, a proper amount of cold water should be added every time they are opened, so as to keep them in a state like rolling rather than rolling. After two or three times, they can be boiled for a while, and then they can be taken out for eating.

3. After the dumplings are cooked for two or three times, the soup will become thick, so you should change the water before cooking, otherwise it will be cooked slowly and easily caught.