Super Soft and Glutinous Glutinous Rice Dumpling Recipe for The Year of The Ox
1.
Adding the right amount of starch to the glutinous rice flour can make the glutinous rice ball skin more malleable and more moisturizing. I have tried 4 common starches in total, and the results are similar, so you can buy which kind of starch and use which one.
2.
The method of making glutinous rice balls: weigh the glutinous rice flour and starch together, pour boiling water, mix it with chopsticks, and then knead it into a ball with your hands. Be careful not to burn your hands. ⚠️Be sure to pour boiling water. If the water temperature is too low, the dough will not be malleable.
3.
Add oil while still hot and knead well, using the same technique as above. If the kneading is not in place, the dough will not be malleable. Knead until all the oil is absorbed and the dough is malleable. Regarding the choice of oil, butter, lard, or coconut oil can be used. There are really no three of the above, corn oil and sunflower oil for cooking at home are also fine.
4.
The ductility of the dough after kneading is as shown in the picture above, soft and waxy drawing! It's easy to make any glutinous rice balls like this
5.
Black sesame peanut filling method: melt the butter, put all the ingredients together and mix well, knead into a 10g ball, put it in the refrigerator and fix it before use. Take 20g of the skin, wrap it in the stuffing, close the mouth and round it. When wrapping the glutinous rice balls, wrap them in plastic wrap to prevent them from cracking. The wrapped glutinous rice balls should also be covered. If you cook too much, you must seal and freeze it, if it is not sealed, it will crack! (Freezing tips: steam the glutinous rice balls on a pot for 3 minutes after the water is boiled, and then seal and freeze without cracking)
6.
Today's three cartoon glutinous rice balls are shaped using the above 6 colors of dough. Yellow: pumpkin powder; orange: golden cheese powder; pink: carrot powder (yes, you read that right, but carrot powder is particularly easy to fade, so use red velvet liquid to make it pink); green: matcha powder; black: bamboo charcoal powder
7.
Fruit and vegetable powder is easy to oxidize and fade, but it is relatively healthy. The amount of fruit and vegetable powder is generally about five to ten percent of the glutinous rice powder in the same proportion, and it should be adjusted according to the degree of color development of the fruit and vegetable powder. The water absorption of fruit and vegetable flour is not as good as glutinous rice flour, so it is best to keep a few grams of water when making colorful dough.
8.
Let's start styling! The first paragraph: Jinbao Jinbao gold ingot! First take 20g of skin and 10g of stuffing, wrap a glutinous rice ball, round it, there should be no cracks
9.
Take a piece of dough and roll it flat, don't roll it too thin, my thickness is about 3 mm. If it is sticky when rolling, dust it with powder or pad it with greased paper. Find a tool about 5 cm in diameter to carve a circle and cut it in half in the middle
10.
Just like two small ears, stick it on the glutinous rice balls. You can use a small brush or cotton swab to dip a little bit of water and brush on the adhesive to make it stickier.
11.
Be sure to stick tightly, otherwise your ears will run away from home as soon as you boil it in the water! Isn’t it super simple and super cute!
12.
Lucky Jinbao is ready!
13.
The second paragraph: persimmon persimmon wishful small persimmon! Wrap a glutinous rice ball with orange dough and press it down a bit. The persimmons are all flat.
14.
Take a soybean-sized green dough, knead it round and flatten it, brush the middle of the water paste
15.
Pinch out 4 corners with your fingers
16.
Pinching 4 corners is actually square
17.
Take the mung bean-sized green dough and stick it in the middle
18.
Use a toothpick to make a mark to imitate the texture on the stalk of a persimmon
19.
Clang clang clang! The persimmon is ready
20.
Paragraph 3: Year of the Ox First use the white dough to make a glutinous rice ball. Then use the pink dough to make a circle the size of a soybean
21.
Roll out a long ellipse to make the mouth of a cow, apply water to the lower part of the face, and press it tightly.
22.
Now to make the ears, take the mung bean-sized white dough, round it and press it slightly, and then take the millet-sized pink dough, round it, press it slightly, and fold it together.
23.
The dough is too small, you can roll it out with round chopsticks
24.
Roll the two ears together, and then pinch, otherwise there will be a large and small ear can not be saved, you can only do it again. Niuniu’s ears are small, don’t roll them too big
25.
Brush the water and stick it on the cow. I pressed the ears tightly with the head of the chopsticks and pressed it for a while. Here is a small point to note, we make all the light-colored dough, and then make horns and eyes, etc. The black dough will stain and stain other places.
26.
Rub two horns with mung bean-sized black dough. The horns should be shorter and the base should be larger, so that they will stick to each other and will not fall off easily.
27.
Take a little black dough and flatten it at will, and apply it to the cow's face with water to make it more like a cow
28.
Mark the eye position with a toothpick
29.
Put on the eyes, you can use black sesame instead
30.
Find a tool to poke both nostrils, mine was removed from the binder clip
31.
Finally, make a look, Niuniu’s face is a bit long, not round
32.
Mavericks are ready! Although it is a bit complicated compared to the previous two models, they are really cute!
33.
Make glutinous rice balls!
After the water is boiled, use a spoon to gently put the glutinous rice balls in the water and turn to a low heat. Cook until the glutinous rice balls float and you can take them out and eat them. Don't have too little water!
⚠️The horns of the beef glutinous rice balls are easy to fall off when boiled in water. You can steam them on the pot, and steam for about 10 minutes after the water is boiled!
34.
When the recipe was edited, I swallowed unconvincingly. I look forward to everyone handing in my homework~
Tips:
"About freezing and cracking"
1. This formula will not crack after freezing
2. Reasons for cracking: Do not pay attention to moisturizing when making, and the dough has become dry and cracked; when the glutinous rice balls are made, they are not smoothed, and there are small cracks originally. After freezing, the cracks become larger due to thermal expansion and contraction; no when freezing Sealed, the glutinous rice balls are bare and exposed in the refrigerator. The moisture evaporates and causes cracking; general household refrigerators are direct cooling refrigerators, and the temperature close to the refrigerator wall is very low. The frozen glutinous rice balls are close to the refrigerator wall, and the temperature is too low to cause cracking
3. To prevent cracking, here is a small way: After the glutinous rice balls are ready, put a steaming cloth and steam the glutinous rice balls in a pot for about 3 minutes after the water is boiled. , There will be no cracks, and the accessories will stick more firmly. Just cook it in the usual cooking method when eating.
