Glutinous rice sesame ball
Composition:
White sesame100g, glutinous rice flour 500g, sugar100g, red bean paste 200g, baking powder10g, water 200ml and proper amount of edible oil.
Exercise:
Dissolve sugar in water, then add appropriate amount of oil, baking powder and glutinous rice flour and stir well. Knead glutinous rice noodles with your hands (subject to the fact that the dough does not stick to your hands).
Divide the mixed glutinous rice flour into 10 parts and press them into small cakes respectively. The bean paste stuffing is divided into 10 portions on average, and the bean paste stuffing is wrapped into balls with glutinous rice cake.
Cover the outside of each ball with white sesame seeds.
Heat the oil in the frying pan over medium heat. When it is 60% hot, put the hemp ball in, turn off the fire immediately and soak for about 3 minutes. In the meantime, pay attention to constantly pushing and stirring, so that the hemp ball is heated evenly. When the hemp ball gradually expands, matures and looks golden yellow, it can be filtered out of the pot.
Tang bushuai
Composition:
Appropriate amount of glutinous rice flour (according to your own needs), cooked peanuts, honey.
Exercise:
Stir glutinous rice flour with chopsticks while adding water, knead into soft and hard dough, knead for a long time, cut into small doses, and knead into glutinous rice dumplings.
Put water in the pot, heat it, put it into glutinous rice dumplings, cook it, take it out and put it on a plate.
Pour honey on the glutinous rice dumplings.
Put peanuts in the bag and break them.
Sprinkle chopped flowers on the dumplings and delicious sugar will be ready.
Rolling donkeys, Beijing snacks
Composition:
Appropriate amount of glutinous rice flour, appropriate amount of soybeans and bean paste, and appropriate amount of warm water.
Exercise:
Put the glutinous rice flour into a container, add a proper amount of warm water and knead it into a smooth dough.
Rub a layer of sesame oil on the bottom of the plate, put the noodles into the plate and wrap them with plastic wrap.
Steam in the pot for about 20 minutes, with high fire for 5~ 10 minutes, and then low fire.
Pour the soybeans into the pot and stir-fry until golden brown.
After the noodles are steamed, take them out, wrap them in plastic wrap with a little oil and roll them into pieces. Cut off the corners and spread the bean paste evenly on it.
Roll it up from one end and sprinkle soybeans evenly on the outermost layer.
Try it if you like!