It is ready for the annual Lantern Festival, the fifteenth day of the first lunar month is also known as the Shangyuan Festival, the Small First Moon, the New Year's Eve or the Lantern Festival, this day is the last important festival in the Chinese Spring Festival, and like the Chinese New Year's Eve, the southerners also attach great importance to this day. Everyone will gather during the Lantern Festival, and after dinner, a bowl of tangyuan will be cooked for everyone to taste together, symbolizing reunion.
As in previous years, this year's Lantern Tangyuan is also made by my own hand, before I would make white round Tangyuan, this year the child saw the favorite shape of the Tangyuan, they asked me to follow suit. As a mother, she tried her best to help her child fulfill her wishes, so she practiced her hands in advance and made a koi dumpling for her child. This tangyuan was sent to the circle of friends and was on fire, and everyone left messages at the bottom, saying that it was too good-looking, it was simply a work of art, and it was impossible to mouth. Although the prepared koi dumplings were very painstaking, after the child carefully ate a small bite, he quickly ate the rest and said that it was really delicious. Today I will share the method with you, and learned to do the Lantern Festival!
【Cartoon cute koi dumplings】
Black sesame filling: 100 grams of black sesame seeds, 80 grams of caster sugar, 40 grams of lard
Tangyuan skin: 120 grams of glutinous rice flour, 8 grams of corn starch, hot water, 6 grams of lard, pumpkin powder, matcha powder, red cabbage root powder, butterfly bean pollen
【Preparation steps】
1: Put the black sesame seeds into the pot and sauté them slowly over low heat.
2, Put it into the wall breaker with the fine granulated sugar and crush it, add lard and mix well, put it in the refrigerator and freeze for half an hour.
3, after taking it out, divide it into 10 grams and then divide it into each round, then put it into the refrigerator and freeze it, and wrap up the hard sesame filling for easy operation.
4, after the corn starch and glutinous rice flour are mixed evenly, add hot water of 85 degrees Celsius, stir well, into a flocculent and knead into a ball by hand.
5, then add lard to knead into such a ductile dough, the tangyuan skin is ready, leaving 1/4 of the white dough, the rest are added matcha powder, butterfly bean pollen, red cabbage root powder and difficult to change the points kneaded into different colors of dough.
6, here a color dough can make 3 koi, the white dough and the colored dough ratio of 1:1 to make a marble tangyuan skin, wrapped in black sesame filling.
7, rub the body of the fish into the shape of a water droplet, draw the fish scales with a sugar turning tool, if not, draw it with a toothpick.
8, divide 3 small dough, press into the shape of shark fin, stick it to the shoulders and tail of the fish, the shape of the fish is ready.
9, Take out the appropriate amount of white dough and knead it round and press it on the mouth to make a fish mouth and eyes.
10, the koi dumplings should be covered with plastic wrap in time to maintain humidity, so as not to dry and crack.
After boiling a pot of water, add a little salt, use a spoon to put the fish in the water and cook, all floating up. If you like to eat sweet, you can add sugar, and the taste is very good! Learned? Give it a try!
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