The method of making handmade small rice balls, the methods and steps of making rice balls

100g sesame seeds, a small handful of walnuts, 30g of salted butter, 70g of sugar, 200g of noodles and glutinous rice flour

Method:. 1. [1] Put the sesame seeds in a pot and bake them until fragrant, and put them in a blender with walnuts to crush;

2. Mix the sugar and melted butter well, and finally it should be slightly oily, you can hold a group, you can put it in the refrigerator, and wait for the butter temperature to drop down and solidify, which is easier to wrap;

3. First use a little blanching noodles, I put about 20g of clear noodles, add boiling water and stir them into a ball with chopsticks. About 200g of glutinous rice flour with a spoonful of sugar, add water and knead into a dough, and then knead together with the previous hot dough and knead well;

4. Because the extensibility of the dough is not as good as the general white dough, it is necessary to make a dough gesture, let the dough sit in the space circled by your fingers, push the dough onto the filling little by little, and then seal it. The gesture should be light, but be careful to push little by little, and do not wrap air in. Otherwise, the glutinous rice balls will break when cooked;

5. After wrapping, put the plate of rice balls in the freezer compartment of the refrigerator, let the surface of the rice balls freeze hard, and then take it out and put it in the box and store it like quick-frozen rice balls. Just take it out and cook it when you eat it.

Material. Dosage.

Glutinous rice flour 200g

Peanuts 100g

Walnut kernels 30g

White sesame seeds 30g

Lard to taste.

Brown sugar to taste.

Method:. 1.Prepare the raw materials.

2.Put the peanuts and walnuts in the microwave on high for about two minutes, then peel.

3.Finely chop the peanuts and walnuts.

4.Put white sesame seeds in the pan and stir-fry until cooked.

5.Add peanuts and walnut kernels, add an appropriate amount of brown sugar and lard, stir-fry evenly, slightly wet, not too dry.

6.The filling for the Lantern Festival is ready.

7.Add the glutinous rice flour into a suitable wet and dry dough with boiling water.

8.Take the appropriate size of the Lantern Festival dough and roll it round, then hollow out and fill it with filling, don't overfill it.

9.Close, then knead into a smooth Lantern Festival.

10.Put it in a pot where the water is about to boil, gently shake the pot, turn on medium-low heat, and cook for seven or eight minutes until the Lantern Festival is cooked.

11.It's out of the pot, it's not greasy at all, and it's very delicious.

Ingredients: 300 grams of glutinous rice flour.

Accessories: 100 grams of sesame filling, appropriate amount of cotton sugar.

Steps. 1. Pour the glutinous rice flour into the basin, slowly add warm water to the basin (the dough made with warm water and noodles is smoother), first stir it into a flocculent shape with chopsticks (not too much water, put it in batches to better control the draft of glutinous rice flour), and then knead it by hand until the dough is smooth, and then cover it with plastic wrap and wake up for about half an hour.

Steps. 2. Mix the black sesame seeds and sugar, whip them into powder with a food processor (black sesame seeds are best to stir-fry, so that they will be more fragrant), pour them into the basin and add lard to mix evenly (putting lard can make the rice balls out of the pot more tasteful), and then knead the black sesame filling into a circle of uniform size.

Steps. 3. Then open the plastic wrap, take an appropriate amount of glutinous rice dough (about 20 grams), knead it into a small circle, then pinch it into a small nest in the middle, take a sesame filling and put it in the nest and wrap it in the tiger's mouth position with your hand, and then put it in the palm of your hand to continue to rub the circle.

Steps. Fourth, then sprinkle dry glutinous rice flour on the board (put in the dry glutinous rice flour to make the glutinous rice balls not stick to the bottom in the later stage), and then put the wrapped glutinous rice balls on the glutinous rice flour, and so on, cover it with a cloth and continue to wake up for three minutes (so that the glutinous rice balls are not easy to break when cooking).

Steps. 5. Finally, turn on the stove and light the fire, add water to the pot and boil the rice balls, then gently push the bottom (to prevent sticking to the bottom), cook on high heat until the rice balls become larger, and float up to eat, the entrance is really very fragrant. In fact, the steps of glutinous rice balls can be divided into three steps, in turn, they are dough mixing, adjusting the filling, and cooking glutinous rice balls. Especially the first step is to mix the dough, this step is generally to wake up for a while, and then again, so that the dough will be smoother; In the second step, there is no fixed material for the filling, but most of them are based on black sesame seeds, and the taste of the mixture should be sweeter; The third step is to cook the rice balls is relatively simple, as long as it does not stick to the bottom when cooking, and it cannot be broken!

Because the consumption level in the Northeast is a bit high, the Northeast is a bit expensive.

The method and steps of making glutinous rice balls are very simple, and the method has fillings: I use the walnut sesame black bean flour of the five grain mill brand that I have at home (if there is no black sesame seed ground into powder instead), pour lard, butter and honey into the sesame powder, pour hot water, mix well with a spoon, note 1, be sure to pour hot water on the oil, first melt the oil and then stir evenly; Note 2: The hot water must be in an appropriate amount, and it will be diluted if it is too much, so it is advisable to knead it into pellets.

The manual steps of glutinous rice balls, taking black sesame glutinous rice balls as an example:

1. Let's make the sesame filling first, don't add water or oil to the pot, pour in 100 grams of black sesame seeds and 60 grams of white sesame seeds, turn on low heat and fry them. Stir-fry the sesame seeds until you hear a crackling sound, and if you fry them too old, they will be bitter, and they will be served out to cool after they are fried.

2. Prepare 50 grams of walnut kernels and fry them to cool.

3. Pour the fried sesame seeds and walnut kernels into the food processor and break them as delicately as possible, so that the glutinous rice balls are easier to flow into the heart, and if there is no food processor at home, you can also use a rolling pin to crush them.

4. Pour the beaten filling into a large bowl, add 80 grams of sugar, 100 grams of melted butter, and then add about 50 grams of water, stir well. The water can melt the sugar and increase the fluidity of the filling, which would be a bit greasy if you relied entirely on butter to improve the fluidity.

5. Put the mixed black sesame filling into a plastic bag, arrange it into a rectangle, and put it in the refrigerator for about 4 hours.

6. Now let's make the skin of the glutinous rice balls, add 300 grams of glutinous rice flour to the bowl, half of the noodles are scalded with 130 grams of boiling water, and half are blanched with 100 grams of cold water, and the two noodles are kneaded together after stirring well.

7. The semi-hot noodles and the glutinous rice balls are very malleable, and they will not break when stretched, and they are not easy to crack when wrapping, so cover the lid and let the noodles rise for 30 minutes.

8. After the filling is frozen and formed, take it out and cut it into uniform pieces, not too big, about 5 grams each, and form a round after cutting, which will be better packaged.

9. Roll the glutinous dough into thin strips, then cut it into even small pieces, press a dimple with your thumb at one end of the small dough, and then wrap it in the black sesame filling.

10. Tighten the tiger's mouth with your hand in the middle, and finally wrap it tightly and roll it round, so that the glutinous rice balls are wrapped, you can do a little more at a time, put it in the refrigerator for freezing, and take it out and cook it when you want to eat it.

11. After the water is boiled, add the glutinous rice balls, add cold water again after boiling in the middle, and the glutinous rice balls will be fully cooked when they all float.

12. Pour a little lotus root powder diluted with water, put two spoons of sake lees after boiling, and put some sugar osmanthus before leaving the pot, so that the delicious wine-stuffed rice balls are ready.

Homemade small rice balls, in life, we will find that some people prefer to eat small rice balls, not only soft and glutinous, but also a variety of flavors, the following to understand the homemade rice balls and related information.

Ingredients

Glutinous rice flour 200g

Water to taste. 1 egg.

Excipients: Sugar to taste.

The practice of making homemade small rice balls

Ingredients: glutinous rice flour, eggs, boiling water.

Gradually add the boiling water and stir constantly with chopsticks until it becomes flocculent.

Knead into a smooth dough and let stand for about 10 minutes.

Divide into small rice balls.

Rub round. Boil a pot under water, add eggs, sugar.

When the rice balls float up, you can take them out of the pot.

Tips:

When mixing the flour, add water slowly, not too sticky and not too hard. When cooking, you can add sweet wine, which will taste better.

Mix glutinous rice flour and black whole wheat flour in proportions and pour into a bowl.

Pour boiling water into a bowl to blanch the noodles, stir into granules, knead into a dough, knead into smooth strips, cover the noodles for 10 minutes.

During the dough season, prepare the filling, and cut the red beans into small pieces. Take out the dough and divide it into small dough pieces of the same size. Flatten it and place it in a circle in the palm of your hand until it is thin at the edge and thick in the middle, and put the prepared red date filling.

Pinch the edge of the dough and knead it into a small round ball in the palm of your hand, and make other small noodles according to this method.

Boil hot water in the pot, small bubbles from the bottom of the pot, pour in the rice balls, add a little cold water and then boil after boiling, add cold water three times, cook until the rice balls float, the skin is soft, and the pot can be eaten after cooling for one minute. The filling can be changed according to personal taste, you can try it if you like, and I wish you all a happy tangyuan festival! The circle is complete, the heart is sweet, and the fight against the epidemic is successful

Precautions

Remember to boil the noodles with boiling water, the filling is too dry, you can add some honey and mash it into a puree.

Ingredients

Glutinous rice flour 150

Rice flour 150g

Lard a little.

Method steps

First of all, pour both glutinous rice flour and rice flour, put it in the bread machine, add an appropriate amount of hot water, and the hot water and the noodles are softer.

Sprinkle a little glutinous rice flour on the cutting board, then put the mixed dough on top and knead it.

In order to make the kneaded rice balls not easy to crack and more fragrant, we can add a little lard and a small spoon of lard to the dough. (It's the kind that is boiled).

Roll the live dough into long strips, about the thickness of a finger, and cut it into small pieces with a knife.

Put the cut pieces into the palm of your hand and round it with both hands, I usually can put 2 or 3 pieces in one hand and rub them together, so that it can speed up.

If the dough is put on the side, it will be a little hard after a long time, and if it is hard, you can put it in the microwave to heat it, and it will be soft again in one minute.

The small rice balls can be packed in a plastic bag, put them in the refrigerator and freeze, and you can take them out at any time when you want to eat them.

How to make handmade rice balls:

Prepare ingredients: sesame seeds, sesame oil, sugar, glutinous rice flour.

Step 1: 100 grams of black sesame seeds are washed and put into the pot, slowly stir-fry over low heat, fry until the sesame seeds are full of sesame seeds, and there is a crackling sound of hail, then shovel out and put it on the cutting board, and crush it with a rolling pin.

Step 2: Then put the crushed sesame seeds in a bowl, add 50 grams of sugar, 20 grams of sesame oil, stir well and set aside.

Step 3: Put 300 grams of glutinous rice flour in a basin, pour and stir with 260ml of freshly boiled boiling water, stir into a flocculent shape, and then knead into a dough.

<> a night of hot handmade rice balls is ready.

Method steps

1 6 Step by Step Reading.

First mix the glutinous rice balls into a dough, and when mixing the noodles, you must pay attention not to add too much water at one time, but add slowly to make a suitable dough.

Pinch the dough into small balls and put it in a pot of boiling water, don't use too much heat at this time, otherwise the soup will be mushy.

When they all float up, it means that they are almost ripe, so you can stir them gently to let them heat up more evenly.

At this time, we can add an egg to it, so that the nutrition will be better, right?

Add an appropriate amount of brown sugar to the bowl, and you can determine how much it is according to your taste.

Scoop the ripe rice balls and eggs into them and enjoy.

According to legend, tangyuan originated in the Song Dynasty.

It is also a kind of novelty food that arose in Mingzhou (now Ningbo City, Zhejiang Province) at that time, that is, black sesame seeds, lard to make filling, add a little white sugar, rub it into a circle with glutinous rice flour outside, after cooking, it tastes sweet, soft and glutinous, and the aftertaste is endless.