Chinese Food
Glutinous rice balls
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Miss the cold cake and donkey roll with bean paste stuffing that I ate when I was a child. I decided to try it on my own. I want to find out the way to keep the hardness after I cool my life experience.
Cooking ingredients
Cooking Steps
Step1:This picture shows the steamed flour. Mix the glutinous rice flour and corn starch. Put the sugar into the milk. Heat it to boiling. Pour it into the mixed flour. Stir while pouring. This is a hot face. According to the experience of homemade cakes, it's not bad after trial. If possible. Milk more or put more water. Also can. Mix well. Batter is a little thinner.
Step2:Steam in a steamer for 20 minutes. Lower the temperature in the steamer until the batter is not hot. Take out the batter and cover with a fresh-keeping film.
Step3:The first kind of filling - just prepare it in advance. I'm lazy to save resource
Step4:The second kind of filling - for a change of taste. Two packets of broken Hawthorn slices were added.
Step5:Prevent sticky hands from wearing disposable gloves. Try to make the dough a little uniform in size. Rub it into a ball. Press it with your thumb to form a pit or dumpling skin. Put in the stuffing. Close the mouth slowly and round like a bun.
Step6:Roll in coconut or glutinous rice flour for several times. Put it on the tray. After the dough is cool, the taste is OK, but it's still q-shaped. It's not as soft and waxy as drawing. Experience - more milk or water should be put in. Before steaming on the fire, the batter should be very thin. After steaming, the dough becomes thick and elastic. It can also be improved. Change half of the milk into water. Try i
Cooking tips:1. If you want the dough to be as soft and glutinous as when it's cold, you should at least scald it . And put more water or milk; (my ingredients are less milk. The dough is thick after steaming. Or try changing the milk to half boiled water.) 2. During the operation, the dough container should be covered with a wet cloth or a fresh-keeping film to keep the moisture of the dough. Otherwise, the skin will peel when it is cool. 3. It should be stored after it is done. It should also be sealed for 12 days. But it can't be too long. The filling is wet and easy to rot. or the dough is no longer fresh, which will affect the taste. 4. Welcome to comment and exchange more experience, so as to improve my operation level and cooking skills.
