Name: Quicksand Dumplings Rich in Layering
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 160g Water mill glutinous rice flour; 140ml (20ml spare) boiling water; 4 Salted egg yolk; 50g butter; 20ml Pure milk (or water); 30g granulated sugar; 20g Corn starch (cornstarch); About 10g condensed milk; About 15g milk powder; 1 slice about 5g Gelatine Tablets; 10g cheese powder

Quicksand Dumplings Rich in Layering

by o Orange small orange o

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Like to eat quicksand buns, it suddenly occurred to me that I might as well try quicksand dumplings. (Each glutinous rice ball wrapper is about 20 grams, and the quicksand stuffing is about 15 grams each, about 14 finished products)
(If you want the quicksand to be more violent, you can increase the grams of quicksand filling and reduce the grams of glutinous rice balls. Don't worry about making more quicksand fillings. You can make quicksand buns if you leave them in the refrigerator and refrigerate them!)

1 If the filling is cracked when rubbing, you can make up a little dough when it cracks, press it tightly, dip a little warm water on the palm of your hand, and then rub it again.
2 Use force when rubbing the glutinous rice balls for about 20 minutes. After quick-freezing and forming, put them away and seal them to prevent moisture loss. Pack it in a sealed bag and fresh-keeping box, and then put it in the refrigerator to freeze.
3 The frozen quicksand glutinous rice balls can be boiled, (don’t knead them and boil them until they are filled). Remember to boil the pot under water.
4 Be careful when eating glutinous rice balls so that they don’t get too hot.
5 If you have not succeeded in losing weight, try to eat as little as possible.

The quicksand glutinous rice balls are cooked and drained. Place them on a plate of coconut paste and roll them around. They turn gorgeously and become glutinous rice dumplings. They are so delicious that you don’t need them.

Quicksand Dumplings Rich in Layering

1. Wash the salted egg yolk in white wine and preheat the oven at 180°C for 5 minutes. Line a baking tray with greased paper, put salted egg yolk, and bake for about 8 minutes.

2. Crush the salted egg yolk with the back of a knife.

3. Soak the gelatine slices in warm water and add the fillings.

4. Use a whisk for 30 seconds.

5. Put it in the refrigerator and freeze for 3 hours.

6. Take it out and divide it into about 14 tablets, each about 15 grams.

7. Add boiling water

8. Stir with chopsticks first.

9. Knead it with your hands for about 20 minutes.

10. Rub into long strips and cut into pieces of about 20 grams.

11. Hold your thumb in the middle.

12. Pinch into a cup and stuff it with quicksand filling.

13. After rounding, place on a plate sprinkled with glutinous rice flour.

Tips:

1 If you want the quicksand to be more violent, you can increase the grams of quicksand filling and reduce the grams of glutinous rice balls. Don't worry about making more quicksand stuffing, and keep the rest in the refrigerator, and you can also make quicksand buns!

2 If the filling is cracked when rubbing, you can make up a little dough after the cracks, press tightly, dip a little warm water on the palm of your hand, and then rub the dough again.
3 Use force when rubbing the glutinous rice balls for about 20 minutes. After quick-freezing and forming, put them away and seal them to prevent water loss. Pack it in a sealed bag and fresh-keeping box, and then put it in the refrigerator to freeze.
4 The frozen quicksand glutinous rice balls can be boiled, (do not rub them, just boil them, burst the fillings), remember to boil the pot under water.
5 Be careful when eating glutinous rice balls so that they don’t become too hot.
If you have not succeeded in losing weight, try to eat as little as possible.

The quicksand glutinous rice balls are cooked and drained. Place them on a plate of coconut paste and roll them around. They turn gorgeously and become glutinous rice dumplings. They are so delicious that you don’t need them.