2. Add appropriate amount of glutinous rice flour into dough;
3. It is better to be moderate in hardness and non-sticky, knead into strips and cut into small pieces with a knife;
4. Knead the small dumplings into a ball in the palm of your hand, press a small nest on the ball with your thumb, and pick a proper amount of sesame stuffing with chopsticks;
5. Gradually pinch the socket with your fingers, and then gently circle it in your palm;
6. It is as big as a hawthorn after being wrapped;
7. Boil the water and cook the wrapped jiaozi until it floats. [2]
Exercise 2
Recipe ingredients:
Black sesame sweet glutinous dumplings
Black sesame sweet glutinous dumplings
Black sesame stuffing raw materials: black sesame powder 40g, sugar 40g, lard 20g.
100g of water mill glutinous rice ball powder and 85g of warm water.
Production method:
The practice of black sesame stuffing:
1. Put black sesame seeds in a dry pot and bake them with low fire until cooked, and turn off the fire;
2, cooling, pouring into a blender and grinding into black sesame powder;
3. Add sugar and lard, stir well, and put it in the refrigerator for more than one hour;
4. After taking it out, divide it into six parts and knead it into dough;
Exercise:
1. Pour warm water into glutinous rice dough bit by bit, stir and knead into smooth dough. Bake 10 minute;
2. Knead the dough into long strips and divide it into 6 small portions;
3. Take a small amount, rub it in the palm of your hand and pat it flat. Slowly knead the dough thin by hand, add the black sesame stuffing, close it with a tiger's mouth and knead it gently.
4. Boil the water in the pot, add the green glutinous rice balls, stir along the edge of the pot with a frying spoon to make the glutinous rice balls rotate, and don't stick to the bottom of the pot. After the dumplings float, turn to low heat and cover the pot to cook. Add some cold water when boiling, cover the lid and continue cooking. * * * Add cold water three times and cook until the dumplings become bigger and softer.
Health tips
1, the skin of glutinous rice balls should not be too thick, otherwise it is not easy to cook and tastes bad;
2. The cooking temperature in jiaozi is also very important. After the fire is boiled until it floats, it should be turned down. If the fire continues, jiaozi will explode.
North Lantern Festival is a production process based on stuffing and glutinous rice flour as the facade. The process is simple and easy to learn: first mix the stuffing well, and then spread it into a big circle.
The soup is round and sweet.
The soup is round and sweet.
Slice, cool and cut into squares larger than table tennis. Then put the stuffing into a dustpan, pour in a proper amount of glutinous rice flour, shake well and "sieve". As the fillings collide with each other and become spherical, glutinous rice also sticks to the surface of the fillings, forming Yuanxiao. The rice flour layer of Yuanxiao River is very thin, and the surface is dry. When cooked in the pot, the rice flour absorbs water and becomes paste [7].
Southern Tangyuan: It's totally different from Yuanxiao, but it's a bit like Bao jiaozi. First, stir glutinous rice flour into balls with water and let it soak for several hours. Then mix all the stuffing materials and put them in a big bowl for use (don't cut them into small pieces like Yuanxiao). The water content of dumpling stuffing is more than that of Yuanxiao, which is one of the differences between them. The process of wrapping jiaozi is also like that of jiaozi, but there is no rolling pin. Wet glutinous rice flour is very sticky, so we have to pull a small group of wet noodles by hand and squeeze them into a circle. Use chopsticks (or thin bamboo tools) to pick a ball of stuffing and put it on the glutinous rice slices, then turn your hands over and rub it into a ball and a circle. The surface of the finished jiaozi is smooth and shiny, and some of them are pointed, like a peach. However, the skin of glutinous rice balls already contains enough water, which is very sticky and difficult to preserve. You'd better cook it now. In 1990s, with the development of quick freezing technology, glutinous rice balls appeared in shops and supermarkets.