It's not the key to wrap dumplings with skin stuffing. How to make dumplings that are soft, waxy, sweet and not cracked? The key to traditional dumplings lies in which kind of meat is mixed, but no matter how frozen, the dumplings on the market outside rarely crack and break. What is the reason? In fact, this is also the misuse of the most important condiment. It's not important to wrap dumplings with skin filling. Remember to use it to adjust the meat filling, so that the dumplings are soft, waxy and sweet without cracking the skin. This kind of seasoning is "animal oil". Making traditional dumplings, the most inseparable condiment is this animal oil. No matter how frozen, dumplings filled with animal oil will not crack and break. How to replace animal oil with equivalent edible oil, the dumplings will crack when frozen, which is an important reason. Today, we are going to make a traditional black sesame glutinous rice dumpling, which is sure that each thin skin is soft and glutinous, and the filling is sweet.

Traditional production process of black sesame glutinous rice balls 1, preheat the oven in advance, weigh black sesame powder100g, put it in an annular baking tray, put it in the middle and upper floors of an electric oven, heat it up and down 160 degrees, bake it for 7-8min, and take off the indoor temperature to cool. If there is no oven at home, use a wok, stir-fry black sesame powder with a small torch for about 5-6min, stir-fry the fragrance, and let it cool.

2. According to the ratio of black sesame powder to white sugar 1 ratio 1, mix white sugar100g into the black sesame powder which is left to cool after baking, and mix well. High-speed blender uses polishing to turn black sesame powder and white sugar into black sesame powder in batches.

3. Add 50 grams of animal oil and turn the black sesame powder evenly. At this time, the black sesame powder is sticky, which is inconvenient for practical operation. It can be put in the refrigerator or refrigerated room, and it is convenient to operate after the black sesame filling is frozen hard. Don't freeze hard.

4. Take down the frozen black sesame stuffing, weigh12g/piece, and reunite the whole family into a black sesame stuffing ball. Put it in the refrigerator again to prevent the black sesame stuffing from steaming soft and making dumplings inconvenient.

5. Weigh 250g of milled glutinous rice flour, put it into a relatively large flour mixing bowl, and pour 215g of cold water to synthesize the steamed rice batter. At this time, the glutinous rice batter is particularly crisp, and it is impossible to make dumplings. Put a small amount of cold water into the pot, bring it to a boil, take out one-tenth of the steamed rice batter, and cook it in the pot until it is completely transparent. After picking it up, it is mixed with the raw glutinous rice batter again and kneaded into a well-proportioned and delicate glutinous rice batter. The material is soft like colored mud, which is especially convenient for making dumplings. Cover the surface of the glutinous rice batter with a fresh-keeping bag, and wake it up a little 10 minutes.

6. Weigh 20 grams of glutinous rice batter/piece, after family reunion, shape it into a small plate, put in a black sesame filling, and gradually close the edge. Then, after family reunion, a dumpling will be wrapped and your own dumpling will be wrapped.

7. Put a small amount of cold water into the pot, put the dumplings into the pot after boiling, and cook them to enjoy the soft, glutinous and sweet traditional black sesame dumplings. It is not important to wrap the dumplings and the stuffing skin. Remember that the dumplings are soft, glutinous and sweet without cracking when used to adjust the meat stuffing.