Wufu sesame dumplings

Wufu sesame dumplings

Introduction:

Production steps:

Step 1: blanch a little spinach in water, add a spoonful of salt when blanching.

Step 2: take it up, drain it with cold water and cut it into powder.

Step 3: add a small amount of water, beat into juice with blender, slice carrot into juice.

Step 4: take 110 grams of glutinous rice flour, add 90 grams of carrot juice, and knead it into dough. Spinach juice is the same. Mix 110 grams of cocoa flour and glutinous rice flour, add water, and knead it into a moderate hard and soft dough. Mix 70 grams of cereals and glutinous rice flour, add water, and knead it into a common white dough. (the amount of water depends on the individual. Since I haven't filtered the vegetable juice, the amount of added water varies with the concentration.)

Step 5: rub the long strip again (feel dry, and rub it with some water on the hand, so it won't spread when rubbing the long strip).

Step 6: divide into similar sized preparations.

Step 7: divide the filling into similar formulations.

Step 8: make Tangyuan again.

Step 9: load the plates separately.

Step 10: Boil the water in the pan and add the dumplings.

Step 11: after boiling again, add a bowl of cold water and cook until it floats.

Materials required:

Spinach: 100g

Carrot: 90g

Cocoa powder: 10g

Grain powder: 40g

Glutinous rice flour: 500g

Sesame lard filling: About 250g

Note: sprinkle a layer of powder at the bottom, and then put on the wrapped dumplings, then sprinkle a layer of dry powder on the surface, and then shake a basin to make each dumpling fully wrapped with dry powder, so that it won't be stained, and then put it in the bag to seal and freeze

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: salty and sweet