The method of filling dumplings.
Ingredients: 50 grams of sesame and 350 grams of glutinous rice flour.
Accessories: 20g of peanuts, flour10g, peanut kernel (fried)10g, walnut (fresh)10g.
Seasoning: 30g of sugar, maltose 1 tablespoon.
1. Prepare 50g of black sesame seeds, and wash the surface impurities and dust with clear water.
2. Prepare walnut kernel and peanut kernel10g each.
3. Put black sesame seeds, peanut kernels and walnut kernels in a wok, and stir-fry them with a shovel until they are fragrant (the stuffing made of fried nuts and black sesame seeds tastes richer and more fragrant).
4. Stir-fried black sesame seeds, peanut kernels and walnut kernels in a blender, and beat them into powder (the stirring time can be appropriately shortened if the particles are larger).
5. Keep the beaten nut powder in a clean and waterless bowl.
6. Prepare 30 grams of sugar (add a little more if you like sweetness).
7. Put sugar in the nut powder.
8. Stir the nut powder and sugar evenly with a spoon.
9. Prepare10g wheat flour.
10. Put the wheat flour in the microwave oven and heat it at high fire for 1 min until the flour is cooked (the cooked flour has a faint wheat flavor).
1 1. Pour the cooked flour into the sweet nut filling.
12. Stir the sweet nut stuffing and cooked flour evenly with a spoon.
13. Prepare maltose 1 spoon (no honey can be used instead).
14. Put 1 2 tablespoons of warm water and1tablespoon of maltose in a small bowl and mix them into malt syrup.
15. Pour the malt syrup into the prepared powder filling in several times.
16. Mix the filling and malt syrup evenly by hand until the filling can be held into a ball by hand, and the filling will not be loose after breaking (when adding malt syrup to the nut filling, it must be poured in several times to prevent the filling from being diluted and difficult to form).
17. So the black sesame filling is mixed.
Cutting and drying process of black sesame dumpling stuffing
1. Spread a piece of plastic wrap on the chopping board, put the mixed stuffing on the plastic wrap, and press it into a round cake shape by hand.
2. Cover the stuffing with a layer of plastic wrap, and press it hard with a rolling pin (be careful not to roll the stuffing back and forth like a rolling dough, rolling will loosen the stuffing, but move the rolling pin once to press it).
3. Until the filling is rolled into a pancake shape with a thickness of about 1 cm.
4. Remove the plastic wrap and cut the stuffing into strips with equal thickness with a knife.
5. At the angle perpendicular to the strip, divide the strip into small squares with equal size with a knife.
6. The prepared stuffing is frozen in the freezer of the refrigerator 10 minute (the cut stuffing blocks are frozen in the refrigerator, and the stuffing is not easy to loosen when the Yuanxiao is shaken, which is more conducive to operation),
The practice of yuanxiao
1. Put a proper amount of cold water in the pot and bring it to a boil.
2. Take a proper amount of Yuanxiao and put it in the pot.
3. Reach into the bottom of the pot with a shovel, gently push Yuanxiao, and stir it a few times in one direction. Cover the pot and cook until the water boils (stir and push Yuanxiao with a shovel, and Yuanxiao will not stick to the bottom of the pot when cooking).
4. Open the pot cover, pour a small amount of cold water into the pot, then boil the water, and then pour cold water for cooking (every time the water in the pot is boiled, an appropriate amount of cold water should be added at the same time, so that the Yuanxiao in the pot always keeps a state of rolling, so that the cooked Yuanxiao skin is not easy to break and does not stick to teeth)
5. Until the Lantern Festival floats on the surface of the water, use low fire to cook it slowly until it is cooked (when it floats, use low fire to cook it slowly. If it is still cooked with high fire, it will roll in the pot constantly, and the cooked Lantern Festival will not be delicious)
6. The Lantern Festival is cooked in this way, and the soup is taken with a spoon to pick it up.
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