Yuhuashi Tangyuan
1.
After the peanuts are cooked and peeled, use a rolling pin to crush them as much as possible.
2.
Put the crushed peanuts in a basin, add black sesame powder, salad oil, and water syrup. Knead well and knead it into a dough.
3.
Divide the filling into 10 grams and round it. Put it into the refrigerator and freeze for finalization.
4.
Weigh the flour. Slowly pour hot water into the glutinous rice flour, while pouring and mixing. When it is not hot, use your hands to make a smooth dough.
5.
Take 100 grams of dough and mix them with cocoa powder and red yeast rice, and knead them to make cocoa dough and red dough.
6.
Take half of the dough of each color, knead it into long strips and arrange them.
7.
Rotate the three pieces of dough to the left and right
8.
Fold it in half and turn it left and right like twisting.
9.
Slightly knead into a thin strip
10.
Use a knife to cut into small doses of about 11 each
11.
Take 1 small agent and put it in the palm of your hand, round it, press flat, put in an appropriate amount of black sesame filling, wrap until it does not leak. Do everything in turn.
12.
Put an appropriate amount of water in the pot, add the dumplings after the fire boils. Turn to medium-low heat, stir gently with a spoon to avoid stickiness, and just simmer the dumplings.
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.
