“Dragon Boat Festival is approaching again. Traditional zongzi is bound to be indispensable. Of course, there are red and purple star-ice zongzi in these years. Every year, there will be a pile of powder to control the appearance.Maybe it’s because transparent things are always favored in summer. They’re as cool as ice everywhere. They’re filled with all kinds of tea, fruit and other fillings. They’re like solid drinks frozen and movable. How can you refuse to be so cool?It’s better to make it at home every year, adjust the sweetness and choose your favorite stuffing.
|Crystal powder||100 grams|
|Malt dust||150 grams|
|Clean water||200 grams|
|Vegetable oil||Appropriate amount|
|White kidney bean||120 grams|
|Dried tea powder||4 grams|
|Berry sugar||80 grams|
|Malt dust||20 grams|
|Corn oil||40 grams|
|time consuming||An hour|
Filling method: The white kidney beans were washed and soaked in water for 4-8 hours.
Pour out the water and put the soaked beans on the steamer plate.
Put it into the middle and lower layers of the oven, select the steaming function, and set 100 to steamed for 1 hour.
After steaming, pour the steamed beans into the mixer while they are hot, add fine granulated sugar and beat them into a delicate mud shape.
Then pour the bean paste into the pot, stir-fry evenly, add maltose and corn oil, stir-fry until the grease is completely absorbed by the filling, and finally add tea powder to continue stir-frying until no sticky hands can cease fire.
Crystal skin method: 100 grams of crystal powder and 100 grams of clear water mixed and stirred evenly.
Mix 150 grams of maltose syrup with 100 grams of clear water and heat to boil.
Add sugar water into crystal powder water while it is hot and mix evenly.
Pour the mixture into a shallow dish and place it in the middle of the oven.
Choose steaming function, set 100 for 25 minutes.
After steaming, it is obvious that the mixture solidifies and becomes transparent, and is put aside until it is heated.
Divide the cooled tea filling into 20 grams and set aside.
First, apply a little vegetable oil on disposable gloves to prevent sticking. Take 40 grams of crystal skin, rub it round and press flat, then put tea filling on it.
Wrap the crystal skin around the tea filling and knead it round for reserve.
Take two leaves of Zongkou, cut off the hard part of the tip, stack the head and tail relatively, take them up and turn into a cone in the middle, and put them into the crystal skin wrapped with filling.
Then wrap the cotyledons tightly.(Detailed technique reference: Sammy crystal zong)
When the package is finished, tie it up with rope.
It tastes better when refrigerated.