2. Wash the black sesame seeds, drain the water, fry them, and cool them with low heat.
3. Using the grinding function of the cooking machine to make black sesame powder. The finer the powder, the better. Put it aside.
4, pig suet to fascia, ground with a meat grinder.
5. Put the raw board oil into a container, add cotton candy and black sesame powder, and stir well.
6, knead into a round filling, wait for the inside to be firm, the surface is delicate and shiny, and put it in the refrigerator for refrigeration.
7. Wet a new towel, wring it out and spread it on the table. Cut the dough in half and knead it into thick strips, then add the amount, each treaty 15- 17g.
8. Wet a new towel, wring it out and spread it on the table. Cut the dough in half and knead it into thick strips, then add the amount, each treaty 15- 17g.
9. Take out the black sesame stuffing in advance, heat it at room temperature, cut it into small grains of about 5 grams, knead it into glutinous rice balls, erect the agent, poke a hole in the middle of the agent, spread it evenly around with the cut surface facing upward, knead it into a small handleless wine cup with a slightly thinner skin edge, and put it into the glutinous rice ball stuffing.
10, squeeze your mouth again, gently pinch the outer body of the glutinous rice balls, and put them in your palm and gently circle them.
1 1. Turn on the power of the cooker, adjust the fire power to the 9th gear, add water to the pot to boil, pour it into jiaozi, then adjust the fire power of the Tai Fang cooker to the 4th gear, and gently push it with a spoon to prevent jiaozi from sticking to the pot.
12. When jiaozi first surfaced, add a little cold water. When the water boils again, add cold water. After three times, when jiaozi floated again, it was completely cooked.