Eat to eat or like traditional dumplings

Eat to eat or like traditional dumplings

Introduction:

"Every year after the 15th, I buy dumplings to eat. After I like baking, I want to try to cook everything myself. This year's Lantern Festival, I plan to pack my own dumplings. I searched several prescriptions on the Internet, screened a formula I like better, cooked a few and tasted it, ha ha! None of them are broken. The water used to cook the dumplings is very clear and the taste is good. The sugar I put in is less than that in the recipe, so it's not too sweet. After this recipe is preserved, it can be cooked and eaten frequently. "

Production steps:

Step 1: bake the black sesame and peanuts in the oven, and then grind them in the cooking machine

Step 2: put the roasted peanuts in the fresh-keeping bag and roll them with a rolling pin

Step 3: put ground peanuts and black sesame together, add vegetable oil and sugar

Step 4: mix well and set aside

Step 5: add the glutinous rice flour into the warm water and knead it into a smooth dough

Step 6: take out 80 grams of dough, boil water in the pan, put in the small dough, and then knead well with the glutinous rice dough

Step 7: take the right amount of dough and rub it into long strips, cut it into 15g small dosage pieces, and flatten the small dosage pieces like dumpling skin

Step 8: put the right amount of stuffing into the center of the skin

Step 9: pack the stuffing and close the mouth

Step 10: then round again

Step 11: put the wrapped dumplings on the plate. If you can't eat them for a while, put them in the fresh-keeping bag and cook them as you like

Step 12: put proper amount of water in the pot and bring to a boil. Add the dumplings and cook until they float

Materials required:

Glutinous rice flour: 400g

Black Sesame: 120g

Peanuts: 70g

Vegetable oil: 30g

Sugar: 70g

Water: 325g

Note: 1, when making filling, the amount of oil and sugar should be adjusted according to your own taste, not dead number. 2. The amount of warm water added to the glutinous rice flour is not constant. The dry and wet conditions should be well controlled. It is difficult to operate if it is too dry or too wet, and it is easy to dry and crack. 3. Wrap the temporarily unused glutinous rice dough with fresh-keeping film to prevent air drying.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: spiced