[egg Yolk and Quicksand Dumplings] Lantern Festival, Something Different to Eat

[egg Yolk and Quicksand Dumplings] Lantern Festival, Something Different to Eat

1. Put a layer of greased paper on the baking tray and put the egg yolk on it. You can also spray a small amount of high-grade liquor to sterilize and remove fishy.

2. Put it in the oven and bake at 160 degrees for 15 minutes, and bake it until the surface is golden and oily.

3. Then take it out and sift it again, or you can use a food processor to break it directly. The quicksand filling will be more delicate and taste better.

4. The butter must be melted in heat-insulated water in advance, and it will be completely melted into a fine and fluid liquid. Pour it into the egg yolk and mix well.

5. Then add milk powder, cheese powder, and powdered sugar. The powdered cheese can make the color of the egg yolk filling look better. The powdered sugar is to season the filling. Just mix all of them evenly. Then pour the milk in and mix it with the egg yolk. The state is still relatively thin, and the liquidity is relatively large.

6. Then I will sift it again to make the taste more delicate. The flowing state of this filling is the quicksand effect of the dumplings behind. If you think this is a little bit thinner, you can appropriately reduce the amount of milk and adjust it according to your needs. can.

7. Cover with a layer of plastic wrap and put it in the refrigerator overnight. If you are in a hurry, it will take at least 6 hours.

8. After freezing, it can be taken out and knead into small balls. Each egg yolk filling is about 10g. After the filling is all wrapped, put it in the refrigerator and continue freezing. The harder the filling is, the better it is to pack. Take advantage of the freezing time You can make glutinous rice balls.

9. If there is a mold, it is best to squeeze it in the mold, and then put it in the refrigerator to freeze overnight.

10. Next, let’s make the glutinous rice balls skin, take the glutinous rice flour, prepare 130~150g of boiling water and pour it into the flour little by little, and stir with chopsticks while pouring it. If it doesn’t form a dough, add a little more water. If it can form a group, I often use Sanxiang brand glutinous rice flour, because the toughness of this brand of glutinous rice flour is the best since I have used it, and I recommend it to you~

11. Then directly knead it into a smooth and delicate dough. Don't be lazy. Only when the dough is thoroughly kneaded, our glutinous rice balls will not show up easily when they are cooked.

12. The egg yolk filling that has been completely cooled and shaped is firmer when pressed, indicating that you can start making glutinous rice balls directly, and it will be easy to pack after the filling is frozen and hard.

13. I take out 20g each of this glutinous rice dumpling. You can knead the dough according to my amount, then press out a small round pit, wrap the frozen egg yolk filling in, wrap it tightly with the mouth of the tiger, and seal it. Knead the mouth into a round shape again, and wrap it tightly to prevent it from showing up~

14. You can stick some glutinous rice flour to prevent the glutinous rice balls from sticking to each other. They can be stored in the refrigerator for about three months.

15. After everything is done, put the glutinous rice balls in plastic wrap and freeze them in the refrigerator for about half an hour (the quicksand glutinous rice balls must be frozen hard before putting them in the pot).

16. In the end, prepare a pot of water. After boiling, just throw the glutinous rice balls in and cook them. Everyone should know this. The smooth and soft glutinous rice balls will come out of the pot.