Golden hemp round

Golden hemp round

Introduction:

"Ma Yuan is a special snack in Hunan. For me, who was born in Hunan and grew up in Hunan, there are too many delicious snacks in my hometown. When I was at school, I like to eat and walk along the streets on both sides of the school. The glutinous rice dumplings cooked with brown sugar sauce are sweet and soft. They cost seven or eight yuan, with brown sugar sauce, and they are full of sweet taste. There are sweet potato crispy circle, bite," click " It's fragrant and crisp. It's scorched outside and tender inside. It has the smell of green onion. It's usually 50 cents for two. You can't be greedy when you buy it for breakfast. There are also thousand layer cakes, which are caramel in appearance and countless layers. The hollow ones have black sesame and white sugar stuffing inside. It feels like a small flying saucer in your hand. It's really fragrant when you take a bite. This technology content is not low, only in our county It's really an affordable time. I haven't seen it in Changsha, and now I think it's still drooling. There are also hometown cold powder, which is kneaded into a transparent solid with seeds smaller than sesame seeds, condensed into a transparent and flawless cold powder under moderate temperature, sprinkled with white sugar, poured with brown sugar water, and a little mint. It has become our most cool and pleasant memory in summer Remember... In Shenzhen, you can hardly see the traditional Hunan snacks, but as a breakfast, Mayuan is slightly similar, but it can't taste like home. When I was at school, I saw my aunt making Ma Yuan, and her snacks were first-class, even more delicious than those sold outside. This was the first time I made Ma Yuan based on my childhood memory. I felt it was good, and the process was omitted, because I was alone from the beginning to the end, and no one helped me. I will record the whole process next time. "

Production steps:

Step 1: peel and steam the old pumpkin, press it into mud while it is hot, put the glutinous rice flour into the basin and mix it with the pumpkin mud. There is no need to add water. The pumpkin is rich in water. Add sugar and knead it into a soft and hard ball. Let it stand for about 10 minutes

Step 2: knead the glutinous rice ball into strips, cut it into small balls of the same size, knead it slightly, then flatten it in the palm of the hand, press it evenly, add the bean paste filling, seal it tightly, knead it slightly into a round ball, and roll it evenly on the white sesame. This procedure repeated N times, Ma Yuan began to stand by the pot

Step 3: the oil in the pot is moderate, but it can't be less. If it's not enough, it will soon paste the bottom. In the past, we used wild camellia oil at home, but now we use ordinary vegetable oil, which may not be so fragrant. I use sunflower seed oil, which is also very fragrant. When it's 60% hot, I can fry it. When it's floating, the fire will be a little bigger. Turn it over with a spoon and fry it evenly until it's golden Yellow, then out of the pot.

Materials required:

Shuimo glutinous rice flour: 500g

Pumpkin: 350g

Sugar: 50g

Bean paste: 250g

White Sesame: 50g

Note: pumpkin can be replaced by sweet potato, in fact, my hometown is using sweet potato, because I didn't buy sweet potato, I thought of the color of pumpkin, ha ha, the taste is very good, very soft and sweet, my mother said it has the taste of hometown.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet