Creamy Chocolate Gnocchi
1.
Chocolate coins, butter and whipped cream in the milk pan
2.
Melt every 50 degrees of warm water
3.
Melt thoroughly and stir until smooth
4.
Dry to a little warmer to form a 10 g ball
5.
200 grams of glutinous rice flour with 160 grams of warm water to form a white dough
6.
Beetroot sliced and steamed, juice
7.
50 grams of beet juice, 110 grams of water and pink dough, two colors of dough and good glutinous for an hour
8.
Roll into a blockbuster
9.
Superimpose, superimpose after cutting longitudinally
10.
Press longitudinally and then cut and stack
11.
Cut into about 20 grams of potion
12.
Flattening stuffing
13.
Tuan into a ball
14.
Wrapped glutinous rice balls
15.
Boil the water in the pot and boil it on low heat for about 3 minutes. Cook until it floats and cook for 1 minute.
Tips:
The taste of this kind of glutinous rice balls depends on the quality of the chocolate. If the chocolate is good, the glutinous rice balls are naturally delicious.