Black Sesame Gnocchi
1.
Skin: 400 grams of glutinous rice flour (glutinous rice flour), 385 grams of water. Each type of glutinous rice flour has different water absorption capacity and needs to be adjusted by yourself. Black sesame filling: 150 grams of black sesame, 150 grams of powdered sugar, 150 grams of lard to make about 40 glutinous rice balls
2.
Put the black sesame seeds in the pan and fry them, stir fry on low heat, until the fragrant flavor is obtained, and it will not be mushy.
You can also buy cooked black sesame seeds directly, so you can save this step.
3.
Put the fried black sesame seeds into a cooking machine and break them. If you don't have a cooking machine, you can also use a rolling pin to crush them. The disadvantage is that it takes a long time and does not have the fineness of a cooking machine.
4.
Put 150 grams of crushed black sesame seeds, 150 grams of powdered sugar, and 150 grams of lard into the container.
5.
Put on gloves and knead the mixture until no dry powder is visible and all the mixture becomes puree. Put it in the refrigerator for a while.
6.
After refrigerating, the black sesame filling will be easy to operate and not sticky. Divide the black sesame filling into 10 grams per piece. If this process is not easy to operate, keep the filling in the refrigerator until the temperature is lower than the hand temperature, and it will be easy to operate Up.
7.
The glutinous rice noodles on the market are very convenient.Buy them in bags, which are both glutinous rice noodles.The bags are more delicate and whiter than the bulk ones, without impurities, and are suitable for making glutinous rice balls.
8.
To make glutinous rice balls:
400 grams of glutinous rice flour (glutinous rice flour), 385 grams of water. Each kind of glutinous rice flour has different water absorption capacity and needs to be adjusted by yourself, which can be adjusted according to the instructions on the purchased glutinous rice flour.
9.
Put the water in the glutinous rice ball powder and mix the noodles. Do not add all the water at once, watch the state and slowly add it. Until the dough becomes smooth and tidy, it is not sticky to the basin and not sticky, and it feels like a shape Plaster-like touch.
TIPS: Method to check whether the dough is qualified:
Knead a small piece of dough, and it can be easily rounded in the palm of your hand without sticking to your palm or chipping. After rounding, squeeze the dough, you can easily squash it without breaking, and that's it.
10.
The glutinous rice balls are divided into 20 grams/piece.
11.
Take a piece of glutinous rice ball skin, flatten it in the palm of your hand, and press a small hole in the middle with your thumb.
12.
Add the black sesame filling.
13.
Tighten the glutinous rice ball skin upwards so that the glutinous rice ball skin climbs up to the filling. Finally, finish the top.
14.
Knead the glutinous rice balls round with your palms.
15.
Put the glutinous rice balls in boiling water for about 5 minutes on medium heat, until the glutinous rice balls rise to the surface of the water and are cooked.
16.
It's done~
