1. The pumpkin and purple sweet potato are peeled and steamed on a tray. There are more pumpkins, only a little is taken for making round seeds, and the rest is used to make pumpkin pie; the purple sweet potato is steamed with plastic wrap and separated from the pumpkin.
2. Mix 20 grams of black sesame powder and 100 grams of glutinous rice flour, add water and mix well.
3. To make a non-sticky glutinous rice dough, make up the glutinous rice flour when there is more water. It doesn't matter if you have more.
4. Grab a small potion about the size of your little finger and make two or three rounds together. It is easy to rub together at the beginning, but you can take it slowly one by one. It takes more time. If you are proficient, you can rub together more.
5. The kneaded small balls are placed on the plate.
6. The sesame balls are all finished, put in the refrigerator for seven to ten minutes, and after forming, take them out and pack them in fresh-keeping bags for easy use next time.
7. While freezing the sesame balls, repeat the steps to rub the pumpkin balls, purple sweet potato balls, and pure glutinous rice flour balls with the pumpkin balls. It's more troublesome, and I didn't take the two pictures, anyway, they are almost the same.
8. Take about ten each of the four kinds of small round balls.
9. The egg white and yolk are separated.
10. Add 10 grams of sugar to the egg whites and beat them up with chopsticks.
11. Bring about a catty of water to a boil, pour the Yuanzi into the medium heat and cook.
12. After cooking until the balls are all floating, add an appropriate amount of rice wine and stir to disperse.
13. Add appropriate amount of starch and water to make water starch.
14. Slowly pour the water starch into the pot and stir while adding it. You don't have to add it all, as long as it feels thick, it's fine, and boil again.
15. Stir the egg whites, hold the pot in one hand and chopsticks in the other hand, pour the fermented rice balls in the pot into the egg whites, stir with chopsticks while pouring.
16. carry out
17. Add some sweet osmanthus when eating.
18. Finished product one
19. Finished product two.
Tips:1. When making embryos, the amount of water may not be well controlled, because there will be water when the pumpkin and purple sweet potato are steamed. You can directly add glutinous rice flour and add water if it is not enough. In short, add powder if there is too much water, and replenish water if it is too dry.
2. The content of water, starch, and water is a little bit more, not too thick, otherwise it will be all set up before the pan is stirred.
3. Sugar sweet-scented osmanthus is of course not a necessity, and some are better. The sweet-scented osmanthus is made last year, and it is very fragrant and fragrant when opened.
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