Black Sesame Gnocchi

Black Sesame Gnocchi

1. Powder black sesame seeds and mix with white sugar

2. Add melted butter. I didn’t weigh the amount of butter. It’s between 80 and 100. If you like quicksand, just make the filling thinner.

3. Keep in the refrigerator

4. Glutinous rice flour + warm water, live into a dough, the glutinous rice flour will become small bumps at first, it’s okay, slowly continue to add water to knead

5. Take out about 30g of the kneaded dough, put it in water and cook it

6. I squeeze it and cook it, and it will be cooked right away, not at all hahaha

7. The cooked dough can be put into the dough in batches and knead evenly

8. After kneading, the dough is very soft and a little malleable, so it tastes better when cooked

9. Alright, knead the filling into small balls of about 10 to 11g, and knead the skin into small balls of 17 to 19g

10. Start the package! The filling is really good when it freezes hard, and it will be ready soon

11. Freeze when you can’t finish eating, cook as you eat, no need to defrost the magic horse

Tips:

1. The glutinous rice ball is easier to dry, so remember to cover it at any time
2. Regarding storage: I wrap the dumplings and put them in the tray for freezing, and then take them out and put them in a fresh-keeping bag one by one, so that they will not be squeezed and deformed. If you are afraid of cracking, put a layer on the tray to keep fresh Membrane
3. I wish you all a happy Lantern Festival!