The process of wrapping the Lantern Festival, the production process of the Lantern Festival

The production process of Bao Lantern Festival:

On the 15th Lantern Festival of the first lunar month, does your family eat Lantern Festival or glutinous rice balls? Share a classic black sesame filling, which can be rolled for Lantern Festival or wrapped in rice balls. 1, 30 grams of ripe peanuts and 80 grams of cooked black sesame seeds, beaten into powder with a grinder or wall breaker.

Prepare another 60 grams of lard, 60 grams of sugar, and 20 grams of water. 2. Pour all the above 5 items together and stir well. Then put it in the refrigerator and freeze for half an hour to allow it to solidify slightly.

3. Divide the solidified filling into 8 9 grams and roll it into a round ball. I made a total of 28 of these recipes. Then put it back in the refrigerator and continue to freeze for about an hour.

It's better to wrap it if it's a little sturdy. 4,250g of water-milled glutinous rice flour, add 100g of boiling water and stir well. Add another 85 grams of warm water (forty or fifty degrees Celsius) and stir well.

5. Knead the dough for a while to smooth the dough. This dough is a little softer. There is no need to wake the dough, and it is better to wrap while the dough is warm.

6. Pull down a small piece of dough (about 15 grams), knead it round, pinch it flat, and then put in the frozen filling. 7. Wrap the filling tightly with the tiger's mouth closing method, pinch the seal, and then rub the round, so that the sesame rice balls are ready. 8. Wrap all the rice balls.

It is best to brush the plate with oil to prevent sticking. 9. Boil the wrapped glutinous rice balls in a pot under water, and use a spoon to push along the bottom of the pot to prevent sticking. Cook over medium-high heat until the rice balls float and serve.

Take a bite full of sesame seeds, the taste is delicate, sweet and delicious.

Let me tell you about my experience in making glutinous rice balls:

First go to the market to buy ready-made glutinous rice balls and glutinous rice flour, the best way to buy Ling glutinous rice balls, that kind is very fragrant, glutinous rice flour is very simple, but if you want to wrap it conveniently, you have to be a little troublesome, first select about one-sixth of the amount of glutinous rice flour kneaded with water, slightly hard, not too soft, and then cook it, put the cooked glutinous rice ball in the dry remaining glutinous rice flour and knead it, and then pour the hot water that cooks this glutinous rice ball into the dry glutinous rice flour and knead it well, and feel not too dry after kneading, It should be broken by hand when there is a certain sticky feeling, then you can wrap it, first knead out a piece of dough, and then slowly push it into a small bowl with both hands, put it into the center of the glutinous rice ball, and then tighten the mouth with your hands, and finally knead it into a complete glutinous rice ball, this method to make glutinous rice balls because there are more sticky cooked glutinous rice balls in the rice ball noodles, so the kneaded glutinous rice balls will also be more sticky, don't worry about spreading them when wrapping, it is more convenient, if you are more patient, you can also do not need to add cooked glutinous rice balls, but use warm water and glutinous rice flour, And be careful when wrapping, so that you can also wrap beautiful rice balls!

First go to the market to buy ready-made glutinous rice balls and glutinous rice flour, the best way to buy Ling glutinous rice balls, that kind is very fragrant, glutinous rice flour is very simple, but if you want to wrap it conveniently, you have to be a little troublesome, first select about one-sixth of the amount of glutinous rice flour kneaded with water, slightly hard, not too soft, and then cook it, put the cooked glutinous rice ball in the dry remaining glutinous rice flour and knead it, and then pour the hot water that cooks this glutinous rice ball into the dry glutinous rice flour and knead it well, and feel not too dry after kneading, It should be broken by hand when there is a certain sticky feeling, then you can wrap it, first knead out a piece of dough, and then slowly push it into a small bowl with both hands, put it into the center of the glutinous rice ball, and then tighten the mouth with your hands, and finally knead it into a complete glutinous rice ball, this method to make glutinous rice balls because there are more sticky cooked glutinous rice balls in the rice ball noodles, so the kneaded glutinous rice balls will also be more sticky, don't worry about spreading them when wrapping, it is more convenient, if you are more patient, you can also do not need to add cooked glutinous rice balls, but use warm water and glutinous rice flour, And be careful when wrapping, so that you can also wrap beautiful rice balls!

The production process of the Lantern Festival is as follows:Ingredients: 100g glutinous rice flour.

Excipients: appropriate amount of sesame seeds, appropriate amount of peanuts, appropriate amount of sugar, appropriate amount of dry starch.

The practice of homemade rice balls.

1. Appropriate amount of glutinous rice flour.

2. Heat the water and stir with chopsticks.

3. Knead into a smooth dough, if your hands are particularly sticky, you can dip some dry starch.

4. Prepare cooked sesame seeds.

5. Peanut kernels are set aside.

6. Stir-fry peanuts.

7. Put it on a plate and let it cool.

8. Peel the peanuts.

9. Crush with a rolling pin.

10. Crushed peanuts.

11. Mix crushed peanuts with sesame seeds and sugar to make a filling of glutinous rice balls.

12. Roll the glutinous rice dough into long strips.

13. Cut into small pieces.

14. Take a small agent and press it into thin slices.

15. Add the finished filling, just like making dumplings.

16. Then hold it into a spherical shape.

17. Prepared glutinous rice balls.

18. After the water boils, add the glutinous rice balls.

19. The glutinous rice balls have floated up, that is, they are cooked.

20. Put it in a bowl.

The method of making the Lantern Festival is as follows:

1. 50g black sesame seeds, 20g walnuts, 10g peanuts, 10g flour, 30g sugar, a spoonful of maltose, 35g butter, appropriate amount of warm water, 500g glutinous rice flour.

2. After the black sesame seeds are washed, fry them on low heat to make them fragrant, pay attention to keep stir-frying, and don't paste them; If the walnut kernel is cooked walnut, add it to the black sesame seeds when they are almost ripe and stir-fry together, if it is a raw walnut, it needs to be baked in the oven at 160 degrees for 8 minutes; I peel the peanut kernels from fried peanuts, which will be more fragrant.

4. Add sugar, and then heat the flour in the microwave oven for 1 and a half minutes to make the raw flour cooked, sieve and pour into the material, pay attention to be sure to sift it, there will be dough pieces.

5. Mix the dry ingredients evenly, pour in maltose water and stir well, then pour in melted butter, observe the humidity of the filling, and knead it into a ball by hand. If dry, add some more water. Find a flat tray or crisper box, spread the plastic wrap underneath to facilitate demoulding, lay the filling flat, about one centimeter high, press the porcelain with a spatula, cover the surface with plastic wrap, and put it in the refrigerator for an hour.

6. Prepare two sieves, add some glutinous rice flour to a basin of water and stir well, and pour an appropriate amount of glutinous rice flour into a dry basin to cover the bottom of the basin.

The practice of the Lantern Festival:

Prepare the materials. Black sesame seeds, glutinous rice flour, sugar, crushed peanuts, corn oil, raisins.

First, roast the peanuts, peel them, break them and put them in a bowl.

Then break the fried black sesame seeds into a bowl.

Stir together to combine.

Add white sugar and put it according to your taste, I don't put much and don't want to eat too sweet.

Put some more corn oil, not too much, less oil is still healthy.

Mix the glutinous rice flour into a dough, in order to make it sticky, first cook a few good glutinous rice dough, put it in the raw noodles after cooking, and then add water to it, so that it is very good.

Take a small piece of dough and knead it into a skin by hand.

Put in the mixed filling, add some raisins, black sesame seeds and raisins can be said to be a perfect match, fragrant and sweet and then some fruit taste, that is wonderful, at the same time glutinous rice flour and black sesame seeds are also a perfect match, very classic.

Wrap it up and you're good to go.

The water boils in the pot and boils until it floats up and grows fat.

The worker imposes a certain amount of labor, regardless of the specific content, purpose, and technical nature of his labor, to the object of labor, and thus adds a new value to the object of labor. On the other hand, we find that the value of the consumed means of production becomes part of the value of the product, for example, the value of cotton and spindles is included in the value of cotton yarn. It can be seen that the value of the means of production is preserved by the transfer to the product.

This transfer occurs when the means of production are transformed into products, in the process of labor. It is achieved through labor. But how?

The worker does not labor twice at the same time: once by his own labor adds value to the cotton; Another time to preserve the old value of the cotton mill, or rather, to transfer the value of the spindles used in the cotton processed and the silver cover to the product cotton yarn. He preserves the old value only by adding new value.

But the addition of new value to the object of labour and the preservation of old value in the product are two completely different results that the worker achieves at the same time (although the worker labour only once at the same time), and it is therefore evident that the duality of this result can only be explained by the duality of his labour itself. At the same time, labour necessarily creates value in one attribute, and preserves or transfers value in respect of another.

The practice of the Lantern Festival is to rent a thick dough with glutinous rice and wrap it with the filling to roll it round, and the operation steps are as follows:

Tools: glutinous rice flour, appropriate amount of sesame seeds, appropriate amount of peanuts, appropriate amount of sugar, appropriate amount of dry starch.

1. Appropriate amount of glutinous rice flour.

2. Heat the water and stir with chopsticks.

3. Knead into a smooth dough, if your hands are particularly sticky, you can dip some dry starch.

4. Prepare cooked sesame seeds.

5. Peanut kernels are set aside.

6. Stir-fry peanuts.

7. Put it on a plate and let it cool.

8. Peel the peanuts.

9. Crush with a rolling pin.

10. Crushed peanuts.

11. Mix crushed peanuts with sesame seeds and sugar to make a filling of glutinous rice balls.

12. Roll the glutinous rice dough into long strips.

13. Cut into small pieces.

14. Take a small agent and press it into thin slices.

15. Add the finished wax-shaped jujube filling, just like making dumplings.

16. Then hold it into a spherical shape.

17. Prepared glutinous rice balls.

18. After the water boils, add the glutinous rice balls.

19. The dumplings are all floated up, that is, they are cooked.

20. Put it in a bowl.

Raw material: glutinous rice flour Method: 1. Knead the glutinous rice flour into glutinous rice noodles, and then knead well.

2. When the water is boiling, put the glutinous rice balls into the pot, and the glutinous rice balls can be removed after they float up. 【Jujube Paste Lantern Festival】 Ingredients: 5000 grams of glutinous rice flour, 1500 grams of sugar, 1250 grams of cooked flour, 250 grams of jujube paste, 500 grams of oil.

Preparation: 1. Mix the sugar with oil, jujube paste and 1000 grams of cooked flour and knead the hook.

2。Then use 250 grams of cooked flour and water to beat into a paste, add it to the filling and knead it well, pat it tightly with a knife, and cut it into 400 grams of stuffing pieces for later use. 3。

Put the glutinous rice flour into the basket, soak the filling in water, pour it into the glutinous rice flour and roll, repeat 6-8 times. 4。Add water to the pot and bring to a boil, put it into the Lantern Festival, push the boiling water with a hand spoon at the bottom, and cook until the Lantern Festival floats.

The Lantern Festival made in the north is made on the basis of stuffing. As the fillings turn into balls when the rice noodles hit each other, the layer of the rice noodles is very thin and the surface is dry, and the rice noodles absorb water and become mushy when they are cooked. The gnocchi in the south is a bit like making dumplings.

Rub a small ball of wet dough by hand and squeeze it into a disc shape. Use chopsticks to pick a ball of filling and put it on top of the glutinous rice slices, and then use both hands to turn and close the mouth to make a gnocchi.

Starch, water. Face. Mix it up, don't be too thin, make it stiff, and then you've seen what the rice balls look like...

You can choose the filling...