Simple and easy-to-cook gourmet snacks

Tangyuan is one of the essential traditional foods for urban and rural people in China to celebrate the Spring Festival, and it is found all over the country. Different regions have different names, such as glutinous rice balls, Yuanxiao, glutinous rice balls and so on. It is mainly made of glutinous rice flour wrapped with various sweet fillings. There are Lai Tangyuan and Guo Tangyuan in Chengdu, Sichuan, which are very famous. Tangyuan has many flavors, is soft and delicate, and is deeply loved by diners all over the world.

1. Proportion of raw materials:

500g of dry glutinous rice flour, 50g of black sesame/kloc-0, 20g of honey rose, 20g of orange cake and 50g of sesame paste.

500 grams of lard, 30 grams of rock sugar, 400 grams of sugar and 200 grams of cooked flour.

Second, the operating procedures:

(1) Dough preparation: Mix dry glutinous rice flour with appropriate amount of warm water and knead into uniform rice flour. You can add a little powder or starch when preparing.

(2) stuffing: cleaning black sesame seeds, frying with low fire, and grinding into coarse powder; Cut the orange cake into small pieces with a knife; Making crystal sugar into ice slag; Honey roses are chopped with a knife for use; After that, four kinds of raw materials were added with white sugar, lard and cooked flour to make four kinds of sweet stuffing, which were pressed on the table and cut into small pieces for later use.

(3) Filling molding: take a small piece of rice balls, then put four kinds of sweet fillings, knead them into balls, knead them slightly into green glutinous rice balls, and put them on wet gauze.

(4) Cooked: put the pot on the fire, add more water to boil, add the glutinous rice balls to boil until they float, and keep adding water to keep the water in the pot from boiling until the glutinous rice balls are ripe.

Third, the technical essentials:

(1) When kneading dough, control the hardness of the dough.

(2) After jiaozi is wrapped, it should not be rubbed for a long time, otherwise it will be easy to spread out.

(3) When cooking jiaozi, the water should be wide, and the water in the pot should be kept boiling.

Fourth, the flavor characteristics:

Thin skin and many fillings make it moist and sweet.