“Most of the dumplings we used to eat were sesame stuffed, peanut stuffed, fruit stuffed and so on. Every time they were boiled, the children said that they were too sweet and tired to eat at most two. My two babies liked cheese, so we also kept many kinds of cheese at home. Today, on a whim, we wrapped them dumplings with this kind of cheese sandwich, because the cheese itself brought milk fragrance plus one.Salty, not sweet, not greasy, I also added some sugar powder into it, combined, like to eat cheese children, will certainly like it very much.
|Glutinous rice flour||250 grams|
|Cream cheese||150 grams|
|Powdered sugar||20 grams|
|time consuming||Three quarter hour|
Prepare ingredients: glutinous rice flour, milk, cream cheese, sugar powder, sugar; warm milk first;
Mix the butter cheese with sugar powder and put it in the refrigerator for refrigeration. Put it out when you start to wrap dumplings.
Find another container and pour in about 30 grams of glutinous rice flour.
Pour in some milk and knead into small dough.
The water in the pot is boiled and the dough is boiled in the pot.
Then put the cooked dough into the remaining glutinous rice flour while it is hot.
The milk is slowly poured into the glutinous rice flour, first stirred with chopsticks to flocculate.
Then knead the dough with your hands and cover it with a fresh-keeping film. Wake up for 10 minutes.
Wake up the good dough, take a handful of first knead into a solid dumpling;
Then press it inward from the center to form a concave shape as shown in the figure.
Put some cream cheese into the dough.
Then wrap it up and knead it into dumplings of similar size.
The water in the pot is boiled, the dumplings are poured into it, and the chopsticks are stirred to prevent it from touching the pot.
When the dumplings float, turn off the fire and simmer for 2 minutes, the dumplings are ripe.
In a bowl, put a few medlar ornaments, you can eat.
The dough made of glutinous rice flour has no toughness, and it will be separated when it is gently broken.Here’s a trick: You can take a small amount of glutinous rice flour (about 1:10) and knead a small ball, then cook it in boiling water, and then add it to the rest of the glutinous rice flour and add water to knead into a ball, so it’s not so easy to crack.Because the cooked glutinous rice dough will become very sticky, it is like a binder, the whole dough will become very soft cotton elastic; it should be noted that the small glutinous rice dough is not too big, oh, a small pinch can be.