Meng is Barking. 【bean Xiang Shiba Inu Rice Balls】
1.
First make the sauce. The potato starch is boiled with water first, pour it into a small pot, and then add brown sugar/light soy sauce/rice wine
2.
Cook on low heat until the soup is thick
3.
Pour glutinous rice flour into a clean container, then add lactone tofu
4.
Knead it with your hands
5.
Then divide a small dough of 15g (about 22 can be made). Cover the rest with plastic wrap and save the ears, eyebrows and nose.
6.
Red bean paste is well divided, 5g each
7.
Then take a glutinous rice dumpling, squeeze it, and pack it with 5g red bean paste
8.
Close the mouth and squeeze it tightly, round it with your hands first
9.
Then shape it into an oval shape and put it in a spoon. You can sprinkle a little potato starch in the spoon to prevent sticking
10.
All done, cover with plastic wrap and set aside
11.
Take the remaining glutinous rice ball, divide it into 1g, knead it into an oval shape, press it slightly, and place it at the lower part of the middle of the big dough. The Shiba Inu's nose is ready.
12.
Take two glutinous rice balls the size of rice grains, roll them into an oval shape, and place them on the eyebrows. (The glutinous rice balls are very sticky, so there is no need to brush them)
13.
Finally, the ears, each 0.5g, are pinched into a triangle, as shown in the figure, placed on the head and ears.
14.
It was Shiba Inu's head just now. Now let's make Shiba Inu's butt. Take 0.5g of glutinous rice dough, knead it into a thick end and thin end, then arrange it into a curved tail shape, and place it on a large dumpling.
15.
Poke the location of PP with a toothpick
16.
With the aid of toothpicks, press out the dividing line of PP to make the feeling of two petals
17.
All are done in turn, ready to cook glutinous rice balls
18.
You can cook part of it first. After the water has boiled, put it in the pot. Put the spoon in the water, the glutinous rice balls will fall off the spoon after they are put in the water. If they don’t separate, use a mold release knife to shovel it. It is easy to separate.
19.
Cook for about three minutes, it doesn’t matter if it takes longer, then pick up
20.
Put it out on the baking tray and start making expressions
21.
Dip the big end of a toothpick with some water, then stick the black sesame seeds on the corresponding eyes and buttocks of Xiaochai. Cut the seaweed into a triangle shape and use it as the tip of the nose.
22.
Use a small brush to brush Xiao Chai with brown sugar sauce and finish~~
23.
Cute~~
24.
Fat~~
Tips:
1. The glutinous rice balls kneaded by the lactone tofu are more likely to form a ball, and will not become soft and deformed after cooking, and the taste is more elastic, and it also has the fragrance of tofu~
2. For the sauce, if you don’t have brown sugar, you can use brown sugar. The taste and color of brown sugar are better; the rice wine can not be added or not, but the taste will be slightly different; potato starch can also be replaced with other starches, mainly Is to increase viscosity and gloss
3. Put the glutinous rice balls in a spoon when making them. This is to facilitate the addition of ears and other parts to the back and avoid deformation. Another point is that it can be cooked directly in the pot, and the finished shape will not be damaged by holding it by hand.
Buy on JD
Buy on Amazon
