Hello everyone, I am a big eater, a busy idle in the food looking for poetry and distant office workers, through pictures and videos to share with you my favorite food recipes and baking tips. If you also like food, welcome to pay attention to eating a lot and learn to communicate together.
In the hot summer, everyone changes the method to relieve the heat, and all kinds of summer relief holy products are also emerging in an endless stream, ice powder, taro sago dew, cold cakes, and of course, taro balls. In this era of rapid economic development, everyone pays more and more attention to the quality of life and the diet structure. You can make your own food at home, everyone is more willing to do it yourself, such as the bagged taro balls sold outside, generally added β- cyclic dextrin, hydroxypropyl starch ether, acetylated bisamyladipate, potassium sorbate and other additives.
More and more relatives and friends around are keen on food DIY, and recently someone asked me "why my taro balls are not kneaded, and they are easy to dry and crack", and they really asked me down. Today I will share my steps in detail according to my habit of making taro balls, not necessarily professional, but will be successful.
The material is very simple, the main ingredient is tapioca starch, and the ingredients are pure natural ingredients that can be colored, such as pumpkin, taro, dragon juice, purple potato, yellow gardenia water and so on.
The procedure is also simple, the steps are as follows:
First, I only made pumpkin flavor, dragon fruit flavor, original flavor this time, and tried to make brown sugar flavor (but not successful enough, not recommended to everyone). The pumpkin is steamed to a degree that can be crushed, and the dragon fruit is juiced and sifted for later.
Second, bring the dragon juice to a boil, pour it into the tapioca starch, and stir quickly in one direction while pouring until it is vigorously drawn. This is a crucial step, similar to making a cooked powder dough, the raw and cooked powder mixed to make the dough is softer and stronger, and the Q cannot be cracked.
Third, add an appropriate amount of tapioca starch to the dragon fruit cooked powder pulp until it is kneaded into a smooth powder ball; add pumpkin puree to the original cooked powder pulp, stir well first, and then add tapioca starch until it is kneaded into a smooth powder ball; other flavors are the same.
Fourth, knead the powder into a long strip of uniform size, and then cut into a uniform agent, you can also knead into a tangyuan-like dough, the shape can be made according to your preference. Finally, sprinkle with dry powder to disperse the taro balls, which is also convenient for preservation.
Fifth, taro balls are cooked like this, simple and delicious.
1. Be sure to open the underwater pot and stir it several times to avoid sticking and sticking to the pot, and the cooked taro balls will automatically float up;
2. Pick up the cooked taro balls and soak them in the cold white boil for a few minutes, the ice water is better, let the taro balls cool down quickly, and the taro balls that come out of this way taste more Q and elastic.
3. Make a good taro ball, according to personal taste, add favorite drinks and ingredients, such as: milk, coconut milk, brown sugar, honey beans, fruit, sago, peanuts, sesame seeds, etc., you can eat! After refrigeration, eat it, the taste is more Q and refreshing, and it is also more relieving.
Tips: 1. Brown sugar taro balls, is to use boiled brown sugar water to make a cooked powder pulp, and then add tapioca starch kneaded into a ball, when warm can still be a ball, but once cooled, it is easy to be air dried and cracked, if it is a novice, it is not recommended to do brown sugar flavored taro balls. 2. The endless taro balls can be stored in the freezer area of the refrigerator in a crisper box, because they do not contain preservatives and need to be eaten as soon as possible. 3. The recipes for ice powder, cold cakes and taro sago dew can be found in my video collection.
If you still want to know more about the cuisine, feel free to leave a message in the comments section. If you like to share a lot, remember to follow + like + forward! Thank you!
Focus on eating a lot, and look for poetry and distant places in the food together. #八月吃什么 #