[How to cook homemade tangyuan (with five fillings and skin super detailed practices) and how to cook homemade tangyuan (with five fillings and skin super detailed practices)]

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Homemade glutinous rice balls (with five kinds of stuffing and skin super detailed practice)

It will be the 15th of the first month soon. I am such a show-off person who eats anything at any festival and makes it myself.😎Although it is not the most perfect, at least eat at ease. I am not a master. Why should I pursue perfection? It is because of this that I can be grounded. The kitchen white can use my recipes, right

Food Ingredients

black crisp stuffing:

Black Sesame 400g

powdered sugar 200g

Lard 200g

quicksand peanut stuffing:

Peanut 350g

White Sesame 50g

powdered sugar 200g

Lard 160g

hawthorn stuffing:

Hawthorn Cake 450g

Fine granulated sugar 35g

Chocolate filling:

Dark Chocolate Coins 400g

Milk chocolate 50g

Butter 60g

Sugar 30g

light cream 150g

taro purple potato stuffing:

Taro 500g

purple sweet potato 200g

light cream 50g

Shuiyi 15g

Fine granulated sugar 35g

Butter 40g

condensed milk 15g

Tangyuan skin:

water-milled glutinous rice flour 500g

Hot water (hot) 380g adjustable

Matcha powder right amount

cocoa powder right amount

red rice powder right amount

purple sweet potato powder right amount

Step

Cooked peanuts and white sesame seeds are added to the cooking machine and beaten into powder

Add lard sugar powder and beat it into peanut butter. If you like to eat granular taste, you don't need to break it too much. Otherwise, you need to beat it into sauce.

Freeze for half an hour, roll into about 9g balls, freeze for later use

The same steps to make black crisp stuffing

Hawthorn cake into fine granulated sugar cooking machine and beat into mud

Freeze for 20 minutes and roll into small balls with plastic wrap

The chocolate filling, except for the light cream and sugar, is placed in a small pot and heated to melt in insulated water (that is, there is another pot with hot water underneath).

Add whipped cream and fine granulated sugar and stir well to cool, refrigerate for one hour

Rub into a small ball

Purple sweet potato and taro (Lipu taro) are peeled and cut into pieces, steamed in a steamer for 20 minutes, and chopsticks can be easily penetrated.

Add other ingredients, cooking machine beat into mud

The wok is fried dry, but not too dry, the lines are clear.

The plastic wrap is close to the surface to avoid water vapor, air and cool the refrigerator for half an hour, and roll it into small balls for freezing for later use.

Glutinous rice flour little by little add hot water

and into dough

Take the 1/4 dough and press it into a cake shape. Open the water and cook it (float it up). Put it in the dough while it is hot and knead it evenly. Some chefs say it will be sticky, so take less noodles and cook it.

Divide into five parts and add matcha powder, sweet potato powder and cocoa powder respectively to form dough of different colors

Take 15g of dough and press it flat and put it in a stuffing.

Push with Hukou Online

wrapped into a ball

Technique, pull off the excess surface, round, and then roll a layer of glutinous rice flour to prevent adhesion

In fact, it doesn't matter if the bag is not good-looking.

Package all, eat not to finish frozen preservation

Boil the pot with water, but don't roll away.

Put in the glutinous rice balls, change to small and medium heat, and use a spoon to push the anti-sticking, but don't use too much force, the water can't roll