Spring silkworm spit silk, is a plucked beet. It is made of glutinous rice flour balls wrapped in cashew nut bean paste filling to make a cocoon, fried and hung with a syrup that can pluck out silk. It has the characteristics of yellow and bright color, full plate of gold wire, crisp and sticky. Here's how to share this dish with you.
Glutinous rice flour 250g, fried cashew nuts 75g, bean paste filling 50g, sugar 150g, salad oil to taste.
Make powder balls
There are two ways to make glutinous rice flour balls. One is to put the glutinous rice flour in the basin and add warm water and form a soft and hard dough; the other is to put the glutinous rice flour in the basin, first inject an appropriate amount of boiling water, blanch the central part of the glutinous rice flour to ripe powder hearts, and then add an appropriate amount of cold water to the surrounding dry glutinous rice flour and cooked flour hearts, knead and evenly, that is.
No matter which method of preparing the powder dough, we must pay attention to the mastery of water addition. Adding water is less powder mass loose, easy to crack when filling is formed; more water is added, the powder mass is thinner and softer, and the raw blank after forming is easy to deform, and it is easy to collapse when mature.
According to practical experience, the second method modulates the powder dough more viscously than the first method, and the amount of water added (in terms of the same amount of glutinous rice flour) is also higher.
Wrapped into shape
The method is to repeatedly knead the good glutinous rice flour balls, roll them into round strips, pull them into a jujube-sized agent, press flat, wrap each agent into 1 cashew nut and an appropriate amount of bean paste filling, wrap it tightly, and rub it by hand into a cocoon shape with two pointed ends and a drum in the middle. This process should pay attention to the following points.
1 Glutinous rice flour ball should be repeatedly kneaded on the board until smooth and then under the agent.
2 The filling must be wrapped tightly with glutinous rice flour balls to avoid the oil flowing in when fried, affecting the color and taste.
3 The wrapped cocoons are required to be consistent in size and beautiful in shape.
Burned in oil
Heat the pan, add salad oil and heat it to 40%, add the cocoon and fry it slowly until it floats, golden in color and cooked thoroughly inside, pour it into a colander and drain the oil. This process is mainly to master the oil temperature, the raw materials began to start when the oil temperature is not too high, you must first use 40% of the heat of the low oil temperature slowly soaked frying, wait until the floating up and then increase the firepower, with 50% or 60% of the hot oil temperature fried to meet the requirements.
Boil the syrup
While frying the raw materials, sit on a small stainless steel soup pot on a low heat, pour in sugar and 150 ml of water, until the sugar is boiled to a large white foam, the surface becomes a uniform small eye fish bubble and the sugar juice is viscous and yellowish, and it can be silky.
1 To master the ratio of sugar to water, it is generally 1:1 as well. If there is more sugar and less water, it is difficult to wrap the surface of the raw materials when boiling; on the contrary, the syrup is too thin and the taste is not good.
2 The pot must be wiped clean, do not have greasy and dirt, so as not to blacken the syrup and affect the effect.
3 The amount of sugar should be properly proportioned to the main ingredient. Too little syrup will make the raw materials hang unevenly, and there will be a "flower face"; there is more syrup, resulting in waste. The approximate dosage is 500g of main ingredients, and about 200g of white sugar is required.
4 When boiling the syrup, it is better to reduce the heat. If the fire is large, the water evaporates too quickly, which will cause the sugar color to be too dark and easy to zoom and become bitter.
5 Time should also be well controlled. The time is short, the syrup is tender, and it cannot produce silk; the long time will deepen the color of the sugar juice. The way to control the time is to use chopsticks dipped in syrup to pull out slender silk.
Return to the pot to cook
After boiling the syrup, quickly pour the fried raw materials upside down, wait until the syrup is wrapped on the surface of the raw materials, pour it out of the pan and pour it into a dish smeared with bottom oil, and use chopsticks to pull out some filaments of the syrup to highlight the effect of "spring silkworm spitting silk", and then follow a bowl of cold water table and dip. The following points should be noted in this process.
1 Stir the mix slowly. This not only avoids breaking the raw material. It also prevents the syrup from spilling out of the hot hand.
2 The number of times to mix is good to wrap the syrup well.
3 Apply a layer of oil to the bottom of the dish to avoid sticking of the raw material and is not easy to remove.
This dish is shaped like spring silkworm spit silk, sweet and delicious, like friends can try it.