Soft and Smooth Black Sesame Walnut Peanut Dumplings

Soft and Smooth Black Sesame Walnut Peanut Dumplings

1. Wash and dry the black sesame seeds. Cook the black sesame seeds, peanuts, and walnuts in a microwave, and then use a blender to make powder. Put the peanut powder, black sesame powder, and walnut powder in a basin, then pour in the salad oil and water syrup.

2. Knead well and knead it into a dough.

3. Weigh the flour and slowly pour boiling water into the glutinous rice flour.

4. Stir it with chopsticks. When it is not hot, use disposable gloves to make a smooth dough.

5. Divide the filling into 10 grams and round it. Put it into the refrigerator and freeze for finalization.

6. Take the dough and weigh it into a small amount of about 12, let it go, round it, and flatten it.

7. Put a filling on top

8. Tighten the seal with both hands to make a circle again

9. Do everything in turn. Remember to cover it with plastic wrap to prevent the epidermis from drying out.

10. Put cold water in the pot first, then add the dumplings after the fire boils.

11. Turn the heat to medium and low, use the back of the spoon to push the dumplings against the pot wall to avoid stickiness, just let the dumplings rise and cook.

12. Put it in a bowl and start eating beautifully! Be careful not to burn your mouth.

Tips:

1. If the dough is not scattered, the temperature of the dough is very important. It is recommended to directly use hot water to mix the dough. At first, use chopsticks to stir the noodles. After it is not hot, make the dough with your hands. The dough made in this way is very sticky and won't fall apart, making it easier to pack.

2. Another way is to mix a small piece of dough first, so this trick is very important. Take a 40g of agent and put it in water and knead it with the original dough again. You find it difficult at first. Knead together, but the more you knead down, you will find that the dough becomes softer and more elastic, because the cooked glutinous rice ball will become very sticky. Become very soft cotton;

3. The ratio of flour to water is 5:4;

4. Put the cooked glutinous rice balls on the chopping board for a long time, the surface will lose moisture and eventually cracks, so it is best to cover it with plastic wrap;

5. When the glutinous rice balls are boiled, put the glutinous rice balls in the boiling water. Turn to medium and low heat, otherwise the glutinous rice balls will burst easily. The method of judging whether it is cooked is very simple. As long as the glutinous rice balls come up, they should be taken out of the pot decisively. If they are overcooked, the stuffing inside will flow out;

6. When eating glutinous rice balls, be careful to burn your mouth, because glutinous rice is very sticky and the heat inside is difficult to evaporate, so it is easy to burn. It can be opened in the middle, and the temperature of the glutinous rice balls will soon drop, so that they are safe and delicious to eat!

7. The wrapped glutinous rice balls should be sealed and put in the refrigerator if they can't be eaten, otherwise the surface will crack.

8. If there is no water, you can use sugar instead, just adjust it to a state acceptable to you.

9. Because I don't like sweetness, the amount of sugar in my formula is small, so you can adjust it yourself.

10. If there is no flour mill, you can roll it up and down with a rolling pin, and crush it as much as possible.