[Video] Yunnan snacks, brown sugar, bean noodles, tangyuan (made with quicksand and black sesame stuffing) recipe-Chinese Food-best chinese food recipes-cooking food

[Video] Yunnan snacks, brown sugar, bean noodles, tangyuan (made with quicksand and black sesame stuffing)

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After reading the following five tips, do it again... Doumiantangyuan is a traditional snack in Yunnan. It can be found in many sugar shops and snack bars. Yunnan's bean noodle dumplings, Sichuan's brown sugar Ciba, Beijing's donkey rolling feel all have the same magic. Probably they all follow the formula & quot; glutinous rice + bean noodle + sugar = delicious & quot. There are different fillings for DouMian tangyuan. Peanuts and sesame are the most common ones now. In Shilin and Maitreya, they also have no fillings. Smaller DouMian tangyuan. 1. Butter can be used instead of lard. But I feel that butter filling tastes greasy. It's not recommended. 2. Use warm water (or hot water cold water = 1-2) to mix with glutinous rice dough. This way, the dough will be more flexible. It will not crack easily when wrapping. The taste is also soft and glutinous. Because starch is insoluble in water at room temperature. But when the water temperature reaches about 50 ℃, starch begins to gelatinize. It will swell and split to form a uniform paste

Cooking ingredients

black sesame:150g

sugar:60g

lard:85g

glutinous rice flour:300g

warm water (50 ℃) see tip 2:240250g

soybean noodles:150g

brown sugar powder:50g

water:25g

Cooking Steps

Step1:Refine lard - cut pig fat into pieces. Put in a thick saucepan. Turn on the small heat. Turn it over and cook slowly. Until the oil residue turns golden and the grease is separated out, drain the oil residue. (you can also add a small bowl of water, boil it in a high heat, turn it to a low heat, and after the water evaporates, the grease will start to separate out. This can prevent the fat from pasting or splashing at the beginning.) If you mind, you can blanch the fat meat before refining.

Step2:Pour the refined lard into a bowl. After cooling, it will coagulate into white. Spare.

Step3:Dilute brown sugar - add water to the brown sugar powder. Turn off the fire after the small fire is boiled. Let cool for standby.

Step4:Soya bean noodles - stir fry soya bean noodles over low heat for 35 minutes. When the soya bean noodles turn golden, you can taste them. It's ok if there's no smell of raw beans. Let it cool for standby.

Step5:Black sesame stuffing - pour the black sesame into the pan. Stir fry for about 5 minutes over low heat. Stir until the black sesame gives off fragrance and turns grey. There is a crackling sound. Put it in a cool place.

Step6:Put the black sesame and sugar into the blender that can beat the powder. Beat the black sesame until it is in the delicate state of oil production.

Step7:Mix the black sesame and lard evenly. Put them in the refrigerator and freeze for about 40 minutes. Let the sesame stuffing solidify.

Step8:Knead the frozen sesame stuffing into small balls. 10g each. (if it's halfway rubbed, the sesame stuffing will start to melt and stick to your hands. You can put it in the refrigerator for a while, and then continue to rub it after it solidifies.) Rub the sesame balls. Refrigerate (the frozen layer) for at least 3 hours. Make the sesame balls as hard as stones.

Step9:Add warm water (about 50 ℃. If cold water and dough are used, it is easy to crack. See tip 2 at the beginning for details). First use chopsticks to stir into flocs, and then knead into smooth dough. The amount of water can be slightly adjusted according to the water absorption of glutinous rice flour. Take a piece of dough and rub it round. If there is a crack, it means that the dough is not enough water.

Step10:Take 20g dough and 10g sesame filling. First round the dough. Press the big thumb into a small bowl. Put in the frozen black sesame stuffing.

Step11:Hold the sesame stuffing with the thumb of the left hand. Slowly tighten the dough with the tiger mouth of the right hand. (as long as the sesame stuffing is hard enough, it's easy to wrap. See the video for specific operation.