Recently, I have been obsessed with blue food ~ Tangyuan made of blue and white is the meaning of chinese-style blue and white porcelain! However, why do I feel more like a planet the more I look at it ̄\_(ツ)_/ ̄ After experimenting, the blue and white skin ratio is 1:2, the finished product is closer to the blue and white porcelain Blue and white skin ratio is 1:1, the finished product is closer to the earth, or, blue sky and white clouds This recipe can get 18 chocolate tangyuan and 12 black sesame tangyuan, the ingredients are classified ~ among which the chocolate tangyuan is relatively small (25 grams), the black sesame tangyuan is relatively large (35 grams a) If it looks troublesome, just remember: (1) Glutinous rice balls are glutinous rice flour + boiling water + Coconut oil (glutinous rice flour weight 10%) (2) If you want blue glutinous rice balls, you can directly boil the butterfly bean flower, you can also add butterfly bean pollen to the glutinous rice flour, other colors are the same reason ~ add fruit and vegetable powder or food coloring can be (3) skin filling ratio 2:1, there are x grams of filling to prepare 2x grams of glutinous rice balls. Divide the filling into several, weigh the weight, and then divide the glutinous rice balls into double the weight of the filling. For example: in the black sesame dumplings, I divide the filling into 12 grams each, so the glutinous rice peel needs 24 grams each. In the chocolate dumplings, I divide the filling into 8.5 grams each, the glutinous rice skin is about 17 grams each (4) the degree of water absorption of glutinous rice flour is different, the amount of water should be flexibly adjusted, of course, this will also lead to the same weight of glutinous rice flour, each person gets the weight of glutinous rice balls is different ~ then if you have left the filling, you can make bun bread pie, the remaining glutinous rice balls will be boiled into small balls and boiled into the sake brewing ah~
By no one wants a big kitchen
<h2>Royalties</h2>
Blue glutinous rice balls:
Glutinous rice flour 150 g
Boiling water 100 g
Butterfly bean blossom a handful
Coconut oil 10-15 g
White glutinous rice balls:
Glutinous rice flour 200 g
Boiled water 140 g
Coconut oil 20 g
Black sesame seed filling (12 x 12 g):
Cooked black sesame seeds 60 g
Sugar 35 g
Lard or butter 50 g
Chocolate filling (18 x 8.5 g):
100% dark chocolate 80 g
Butter 30 g
Powdered sugar 40 g
<h2>Practice steps</h2>
1, chocolate filling: chocolate butter heated and melted in water, or microwave oven for 30 seconds to heat out and stir and then 30 seconds to heat and repeat until melting, add powdered sugar and mix well, refrigerate and set aside
2, black sesame filling: cooked black sesame seeds and sugar together ground into a powder, add softened lard or butter stir well, you can add a small amount of cooked white sesame Titian rich taste, frozen and set aside
3, with a ball digger or a small spoon to dig the filling, chocolate filling can be divided into 18 8.5 grams of small balls, not round is okay, take advantage of the fact that it is not completely frozen, wear gloves to reunite
4, black sesame filling the same reason, I divided into 12 12 grams of small balls, because I like to eat large black sesame dumplings ~ ~
5, blue glutinous rice balls: boiled butterfly bean flowers, the color depth is satisfactory, filter into the glutinous rice flour, stir until there is basically no dry powder, knead well, add coconut oil, continue to knead well
6, soft and hard moderate glutinous rice balls after kneading should be non-sticky and shiny, pressing no cracks ~ white glutinous rice balls the same reason, glutinous rice flour add boiling water, basic kneading after adding coconut oil to continue kneading Temporarily unused glutinous rice balls to wrap plastic wrap to prevent drying, in addition, because of the addition of coconut oil, coconut oil at room temperature will solidify, so before use may also need to knead again ~
7, blue and white glutinous rice balls stacked together, fold several times ~
8: Knead the long strips and divide into agents, each glutinous rice dough agent weighs about twice the weight of the filling it needs to wrap
9: Flatten the glutinous rice balls, put in the frozen and hard filling, push the tiger mouth upwards, so that the glutinous rice skin tightly wraps the filling, and then seals and pinches
10, tangyuan to reunite ~ each pattern is a unique surprise!
11: Boil the dumplings in an underwater pot, cook over medium heat until the dumplings float, then simmer for five minutes
12, look ~ beautiful ~ ~
<h2>Tips</h2>
(1) Chocolate filling can be completely solidified and hardened when refrigerated, but lard black sesame filling must be frozen, and the filling is completely frozen to be packed. It is best to use powdered sugar in chocolate fillings, otherwise the sugar will not melt easily. Black sesame filling is the same, but you can also put white sugar and cooked black sesame seeds together into powder ~ (2) blue and white glutinous rice skin do not fold too many times and do not rub too much, otherwise the color will be fused together, the pattern is not clear (3) the amount of water added in the glutinous rice flour must be adjusted by itself, the dough should not be too soft, basically and dumpling noodles a soft hardness (4) glutinous rice skin added coconut oil, so the place time is too long coconut oil will solidify, before use can be kneaded again glutinous rice balls, of course, the best choice is to freeze the filling and then start to make glutinous rice balls, It is best to use it now. Sticky rice balls that are not used for the time being should remember to cover the plastic wrap to prevent drying
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