Soft Waxy Wormwood Youth Group
1.
Choose high-quality red beans and soak them in a container for more than 10 hours in advance. It's easier to rot when cooked like this.
2.
Clean the soaked red beans, put it in the rice cooker, add clean water, press the cooking function, and put it according to the amount of water you usually cook. Put the standard amount of normal rice into clean water, if the water is too much, it's okay, press the cooking button and cook one more time. After cooking, open the lid of the rice cooker, take a red bean and twist it lightly. Take out the inner pot of the rice cooker (be careful not to burn) and add white or brown sugar (the amount of sugar in the cube is not very sweet, you can adjust it according to your preference Sugar amount) During the process of mixing the sugar with chopsticks, the red beans will also turn into waxy bean paste. Finally, add lard and mix well.
3.
Freshly picked wormwood, remove the old stalks, wash and dry with water for later use
4.
Open the water into the cleaned mugwort leaves, add 2 grams of baking soda, cook for 2-3 minutes, remove the cold water, wash several times, squeeze the water slightly, put it in a wall breaker and beat into a mud, if you feel dry, add some Water, the wormwood mud gram number is 1000 grams, put it into a bowl and set aside.
5.
Mix the prepared glutinous rice flour, corn starch, sugar, and wormwood puree in a ratio of 1:1. Use chopsticks to stir into a flocculent shape and knead it with your hands.
6.
Add 200 grams of corn oil and knead it evenly again. The kneaded dough is very soft. If it feels hard, add a little wormwood water.
7.
Put the kneaded dough into a pot and steam for 30-40 minutes. It must be steamed. We can prepare the filling during the steaming time.
8.
Take the prepared bean paste filling, weigh 30 grams, and knead into small balls. As shown in the figure, rub the plastic wrap on the back cover and set aside for later use.
9.
Use fresh salted duck eggs to take the yolk and peel off the white film on the outside of the yolk.
10.
Spray a layer of high white wine on the surface to remove the fishy smell. Bake at 170 degrees in the oven for 8 to 10 minutes, and the egg yolk will be oily. It is also possible to use a steamer to steam.
11.
Crush the salted egg yolk with an iron spoon, mix the pork floss, minced seaweed, and Kewpie's sweet salad dressing and stir well.
12.
After mixing, knead tightly and knead into round balls, each 30g.
13.
Take out the steamed dough while it is hot, wear gloves to prevent sticking, spread the dough to cool down.
14.
Knead the cooked qingtuan skin evenly and divide it into 45g each. If you want a thin skin, take 40g to pick out a small group and pack it into the prepared filling.
15.
Finally, wrap each prepared youth group with plastic wrap, so that the youth group is ready!
16.
Meimeida, gift it in a box! The taste is also great.
17.
Sesame gnocchi filling.
18.
Egg yolk meat floss seaweed filling.
19.
Classic red bean paste filling.
Tips:
1. It is recommended to wear gloves when kneading the steamed Qingtuan, and cover with plastic wrap on the chopping board. When wrapping it, pay attention to cover it with plastic wrap so that the dough will not dry easily and will not stick everywhere.
2. The prepared Qingtuan tastes more waxy while it is hot, and the taste is more chewy and fragrant after it is cold. After it's cold, you can put it on the rice pot and let it taste soft and waxy again.
3. I prefer to use Sanxiang brand for glutinous rice flour, which tastes better.
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