Big pool (de actually someone skips here before and after you know how much effort does the braces do?) "Black Sesame Rice Ball" My dead-faced Ms. Song’s beloved down jacket was pissed by the cat. As a cat, I was also seated together. In order to marry her, I had to learn to do the black sesame dumpling that I didn’t like but she liked. When the oil and sugar are put more, the greasy ~). By the way, I attached a photo of a cat raccoon. This guy tried to use it to sell and smack it. If you fight this molecule with 10+ years of criminal experience, you will be blinded by the enemy's icing... forget it, come belly. Shangyu~ Material: probably can make 20-25 dumplings Sina Weibo: @大池dc
After mixing the black sesame powder and the powdered sugar, add the softened lard. The amount of powdered sugar and lard is adjusted according to your own taste. If you want to have a quicksand, you should have more lard. After mixing the three materials, it will be a little soft. Put the plastic wrap in the freezer of the refrigerator for 10-15 minutes, and it will be a little harder.
Add warm water to the glutinous rice flour, add it slowly, and use the kneading technique and the noodles in the pot until the part of the glutinous rice noodles can be kneaded together and not scattered, and there is a certain degree of softness that can be pressed into a cake. Cracking, at this time, it is not necessary for all the flour to reach this state. Only a part of it is needed. Other flours are scattered around the city in the shape of a rural surrounding city.
Boil the water, take 50g of cake-like dough and throw it into the pot for about 2 minutes. When the dough floats in the water, remove it into the basin (the soup will be Q~).
At this time, the cooked dough will be very hot. Split it with a spoon and stir it with other flour. When it is slightly cold, start with the dough. Use the simmering method to mix the cooked dough with other flour. If it is too dry, continue to warm the water a little. If it is too sticky, add glutinous rice flour. In short, the final dough is not sticky. It is good to achieve this state. .
Divide the filling into 5-8g portions and knead them into a ball. The dough is divided into 20g and smashed into balls.
The divided dough is flattened, stuffed, wrapped, and rounded. Do not expose the filling when closing, because there is oil inside and the dough cannot be bonded.
Boil the water, make the rice balls, and order the cold water twice. The dumplings will come up and you can eat them.