Yuanxiao Glutinous Rice Balls are Innovative, A Sounding Glutinous Rice Balls, Baked Glutinous Rice Balls with Egg Tart Crust
1.
Prepare the ingredients.
2.
Take out the custard crust from the refrigerator and let it melt slightly, so that the custard crust and the bottom of the custard are separated.
3.
Take out the custard skin and place the bottom of the custard on the baking tray.
4.
Put the sesame glutinous rice balls in the egg tart crust, squeeze the edge of the custard crust a little, slowly wrap the sesame glutinous rice balls in the tart bottom, and beat the eggs to form egg liquid.
5.
Brush the egg wash.
6.
Brush the gnocchi with egg tart skin and sprinkle with black sesame seeds.
7.
Take out the bakeware when the oven temperature is 180℃ for 15 minutes (remember to wear heat-proof gloves).
8.
Clamp it with food tweezers and put it in a plate. After a little bit of cooling, you can enjoy this crispy milky glutinous rice dumpling with soft and sweet sesame seeds inside. The outer skin is crispy and scumming, and the filling of glutinous rice balls is soft and waxy, a bit like glutinous rice dumplings.
9.
With a bite, the sesame filling came out full of sesame filling, and then quickly melted in the mouth, and the sweet taste made people unable to stop. Friends who have an oven at home can give it a try. This year's Lantern Festival will make this kind of glutinous rice balls, which will change the family's perspective on traditional glutinous rice balls.
Tips:
Tips for Mom Wu:
1) Take out the glutinous rice balls and egg tart wrappers in advance to thaw, but don't let them melt too much, or it will not be easy to pack out the tart wrappers.
2) Bake at 180°C for about 15 minutes. In the last period of time, be sure to observe more to prevent burnt. (You can cover with tin foil) Each oven has a different temper, so the time control is different.
