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Lantern Festival Doing Things Series: Rain Flower Stone Rice Balls + Dice Rice Balls

Let’s first introduce the Yuhua stone dumplings made this year. After all, last year’s dice dumplings will cover its light hahaha.



In order to make dumplings, I bought sesame powder in advance. Last year, I used the black sesame powder from the organic kitchen to make glutinous rice balls. Both tasted great! Very pure sesame powder, you can usually put it in milk or desserts.  
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Sesame filling materials: 45g powdered sugar, 75g butter, 130g sesame powder,
This kind of taste is less oily, not too sweet and greasy, but it will not be quicksand, and the buttery taste is quite good.

The process is super simple, just mix the powdered sugar and sesame powder, pour in the melted butter and stir well to make the sesame filling.
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Roll into 10g balls and put them in the refrigerator temporarily.
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Tangyuan skin: 120g+40g of glutinous rice flour, about 150ml of hot water (there is a difference in water absorption, everyone can add it)
To make glutinous rice balls, first knead 40g of glutinous rice flour into a ball, divide it into small pieces (actually, it’s better to flatten it, I just kneaded it into a ball), put it in boiling water and cook it
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Put it in the remaining 120g of glutinous rice flour, add water and knead into a ball, be careful to scald it!
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The prepared dough is divided into three parts (in fact, the ratio is very random, it is also fine to divide into three equal parts, I prefer the white part to be 1.5:1:1), and one part adds a tablespoon of matcha powder Knead into a ball, and the other with cocoa powder and knead into a ball.
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All rolled into strips, then rolled together and rolled into a long strip, and then folded in half to make a wrong strip (I folded it twice this time, the colors were a bit mixed together, and it didn't look so good)
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Divide the dough into about 15g, which can be covered with plastic wrap to prevent it from being too dry
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After that, we will wrap the dumplings. In fact, everyone should know how to wrap the dumplings. Roll the dumpling skin into a bowl shape and wrap it in the stuffing. Put it in the tiger's mouth and slowly roll the skin up. The specific method can be found in the online tutorial. That's probably how it came out in the end.
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Cooked! The first time I made it was successful, but I was not very satisfied with the appearance. I hope I can make more beautiful Yuhua stone next time.
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The filling is full and the butter is not greasy compared to lard. I think the glutinous rice ball filling made with this ratio is just right. If you are afraid that the filling is too dry, you can add 10g more butter, it will have a quicksand effect.
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Then I will introduce the dice dumplings I made last year. I feel that I am the pinnacle of making dumplings by myself hahaha.
In fact, it is not difficult but time consuming. Wrap the dumplings around the stuffing and shape them into cubes. The technique is actually very simple, just gently shape the fingers.

Then I stood in the kitchen and used a toothpick dipped in pigment to order for an afternoon hahaha. The pigment should not be too thin or it will smudge.

Dots on one side and one side, so that it is not easy to get confused when turning over together.
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Hahaha, although there are still a lot of dizziness, but overall I am very satisfied.
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After cooking, the soup may be slightly discolored, but it doesn't matter haha, as long as the glutinous rice balls are good-looking.
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I love sesame stuffing, same as above 😏
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Finally, I wish everyone a happy 元宵节 in advance! (Quietly say something about fried chicken 元宵节 is a birthday so I wish myself a happy birthday 😂)

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元宵节搞事情系列之雨花石汤圆+骰子汤圆

先介绍今年做的雨花石汤圆,毕竟去年的骰子汤圆会遮盖它的光芒哈哈哈。



为了做汤圆提前就买好了芝麻粉。去年做汤圆用的是有机厨坊的黑芝麻粉今年好像没货了就买了健康时代的。吃下来觉得两款都很棒!很纯的芝麻粉,平时牛奶或者甜品里面都可以放噢。 
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芝麻馅材料:糖粉45g,黄油75g,芝麻粉130g,
这种的话味道比较少油,不会很甜腻,但也不会流沙,黄油味挺足的噢

过程超级简单就是糖粉和芝麻粉混合之后倒入融化的黄油搅拌均匀就做成芝麻馅啦。
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搓成10g的小球暂时放到冰箱冷藏。
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汤圆皮:糯米粉120g+40g,热水150ml左右(吸水性有区别大家看着加)
制作汤圆皮,先把40g糯米粉揉成团,分小块(其实拍扁比较好熟,我直接捏成团了),放到沸水里面煮熟
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放到剩下的120g糯米粉里加水揉成团,小心烫噢!
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做好的面团分三份(其实比例都很随意的,分三等分也行,我倾向白的部分多一点就1.5:1:1),其中一份加一大勺抹茶粉揉成团,另一份加可可粉揉成团。
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都搓成条,然后卷在一起搓成一长条,再对折一次错成长条(我这次多对折了两次颜色有点混在一起就没那么好看了)
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分成15g左右的面团,可以盖上保鲜膜防止太干
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之后就包汤圆啦,包的手法其实大家应该都会,把汤圆皮搓圆捏成碗状包入馅放到虎口把皮慢慢往上撸就可以啦。具体手法可以看网上教程。最后出来大概就是这样哒。
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煮好啦!第一次做虽然成功了但是卖相我不是很满意,希望下次可以做出更美丽的雨花石。
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内馅满满哒而且黄油比起猪油不会腻,这个比例做的汤圆馅我觉得正好,如果大家怕馅太干可以多加10g黄油,会有流沙效果噢。
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然后介绍去年做的骰子汤圆,我感觉是自己做汤圆的巅峰了哈哈哈。
其实也不难就是很费时间。把汤圆包住馅之后捏成正方体,手法其实很简单就那手指轻轻的整形就好啦。

然后我站在厨房用牙签沾着色素点了一下午的点哈哈哈。色素不要太稀了不然会晕开。

一面一面的点,这样集体翻面也不容易弄混了。
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哈哈哈虽然还是很多晕开了但是总体来说还是很满意的。
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煮好之后可能汤会少少变色但这不重要哈哈只要汤圆颜值高就好了。
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钟爱芝麻馅,做法和上面一样😏
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最后提前祝大家元宵节快乐!(悄咪咪说一句炸鸡元宵节过生日所以祝自己生日快乐😂)