Ingredients

Main Ingredients

Glutinous Rice Flour 480g

Flour 60g

Supplementary Ingredients

Sesame Seeds

150g

Brown Sugar

60g

Seasonings

Baking Powder

5g

White Sugar

60g

Water

450ml

White Sesame Seeds

Amount

Vegetable Oil

Amount

Method of Maiden Dumplings

Black Sesame Seed and Brown Sugar Powder Method:

1.Stir fry raw Black Sesame Seeds on low heat

2.

3. together into the cooking machine into a powder

4. beaten black sesame brown sugar powder

and noodles:

5. 60 grams of sugar added to about 450 ml of boiling water

6. quickly stirred with chopsticks, so that the sugar melted thoroughly

7. glutinous rice flour in the flour and baking powder

8. p>8. Pour the sugar water with one hand, and quickly stir with chopsticks with one hand (you don't need to add all the water at once, you can observe the humidity of the glutinous rice flour dough while stirring and then slowly add it)

9. Knead the glutinous rice dough to absorb the water evenly, and then knead it into a smooth glutinous rice dough, and then pinch it to make it look almost as soft as the dough that is usually made from the pasta and the dough that comes out of the pasta.

10. Covered, do not blow dry

Making Ma Duan:

11. Cooked white sesame seeds and a bowl of water

12. Glutinous rice dough to take the appropriate amount of glutinous rice block (you can be divided out at once, I like to pull a piece of pull a piece of do)

13. The rest continue to cover

14. pinch a few times to make the glutinous rice block softer

15. . rolled round

16. wrapped into the filling: sesame brown sugar powder

17. after the mouth continue to roll round, try to roll smooth, if the surface of the glutinous rice ball is not wet enough, you can dip a little bit of water in the palm of your hand, so that the glutinous rice ball rolled again, and then gently rubbed, so that the outside of the soft and moist, sticky sesame seeds better to operate ha

18. and then rolled in the cooked sesame seeds

19.

19. Put in the palm of your hand and gently press it to make the white sesame seeds stick more firmly to the outside of the glutinous rice ball

20. Then do the second one, one by one to do well

21. Put a proper amount of oil in the pot, a little more oil, at least not more than the time of entry into the pot when the dough (I used canola oil this time to deep-frying, you can use salad oil haha, the oil is heated over high heat to 5% of the heat, the hand to the top of the oil surface will not be hot), the oil temperature must not be too high. Here, the oil temperature must not be too high ha, oil temperature enough to turn to a small fire, and then into the dough, small fire slowly fried)

22. can not use a large fire, has been using a small fire fried, or else the dough will explode, slowly you can see the dough one by one floated (because the dough is not a very mini-kind of, so a little bit more fried for a while before it floats up and more and more drums, rounded and slippery change)

23. Use chopsticks to turn the dough more

24. This is after floating, fried is still relatively tender, you can continue to fry for a while, the outside color slowly darken a little, but do not fry paste

25. Then continue to do the dough, be sure to wait for the temperature of the oil in the pot to drop down, do a good job of dough and then frying the pot, I was divided into a pot of pots and pots of frying, the pot to do an oval, the dough frying! Cooked through after the last fire can be turned to medium heat and quickly fried for a few seconds, this time the oil temperature is high and will not burst open, so that the color brown a little bit, do not overfry fried batter, fried through the deep-fried dough Immediately clip out, do not continue to soak in the frying pan

26. deep-fried dough clip out of the oil under the filter, you can gnaw it up while it is still hot