Tangyuan (chocolate Filling, Black Sesame Filling, Milk Puff Pastry)
1.
Make chocolate filling. Put dark chocolate and butter in a bowl, melt in insulated water, add light cream and mix well to make chocolate filling.
2.
Put it in the refrigerator and chill until it hardens.
3.
Make black sesame filling. Stir-fry the black sesame seeds.
4.
Use a food processor to beat the black sesame seeds into powder.
5.
Put butter, soft white sugar and light cream in a small bowl, melt in insulated water and add black sesame powder.
6.
Knead it with your hands to form a dough, and serve as a black sesame filling.
7.
Make the puff pastry. Beat the butter until it is light and feathery.
8.
Add soft white sugar and continue beating until the sugar dissolves.
9.
Sift in low-gluten flour, add whipped cream and mix well to form a dough. Serve as a pastry filling.
10.
Prepare the three fillings. Knead each into 8g filling balls. 8 pieces of chocolate filling, 9 pieces of black sesame filling, and 4 pieces of the leftover pastry filling.
11.
Make glutinous rice balls. Take about 1/4 of the glutinous rice flour, add appropriate amount of water, and form a dough. Divide into 6 small groups and press flat.
12.
Add 6 flat doughs to boiling hot water and cook.
13.
Take out the cooked dough and knead it with the remaining glutinous rice flour and water to form a dough that is basically non-sticky.
14.
Cover the dough with plastic wrap and let it wake up for 15 minutes.
15.
The awake dough is kneaded into strips and divided evenly into 21 small doughs.
16.
Take a dough, press it flat, turn it over and put in a filling ball.
17.
Wrap the filling ball and pinch tightly to close the mouth.
18.
Roll it in the glutinous rice flour and dip the glutinous rice flour on the surface of the glutinous rice balls.
19.
Wrap all the glutinous rice balls, boil the water in the pot, put the glutinous rice balls in the pot, and cook them on medium heat until the glutinous rice balls float.
20.
The remaining glutinous rice balls are placed in a container, covered with plastic wrap, and stored in the refrigerator.
Tips:
1. It is easy to melt the frozen chocolate by hand temperature, so it is difficult to knead the chocolate into a filling ball by hand. You can wear kitchen gloves and use plastic wrap to help.
2. Take part of the glutinous rice flour into a dough, cook it and mix with the remaining glutinous rice flour to prevent the glutinous rice balls from cracking during the cooking process.
3. When making glutinous rice balls, if the dough sticks to your hands, you can use a little less glutinous rice flour to make hand powder to prevent sticking.
4. After the glutinous rice balls are wrapped, the purpose of rolling a layer of glutinous rice flour is also to reduce water loss and avoid cracking during cooking.
5. It is best to cook glutinous rice balls with medium or low fire, high fire will easily cause the glutinous rice balls to burst.
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