“Today, when we made sweet potato bread, we had a lot of mashed sweet potatoes left, so we added some glutinous rice flour and made some snacks.”
|Glutinous rice flour||65g|
|Black sesame stuffing||Appropriate amount|
|Want Want Children’s milk||Appropriate amount|
|time consuming||Ten minutes|
Wash and peel sweet potatoes.
Slice and discharged rice cooker, steamed in water and cooked according to the cooking key.
Steamed sweet potatoes.Sweet potatoes bought today are not very wet and have a slightly waxy taste, so I added a lot of milk in the next steps.If you buy a steamed one that tastes sweet, you probably don’t need too much milk.
Sprinkle sugar while it’s hot. Sweet potatoes bought today are not very sweet, so I put more sugar in them.Stir well with a spoon.
Stir well and press into sweet potato paste with a spoon.
There are many ways to press mud. You can put it in a fresh-keeping bag and use a rolling pin to press it. You can also use a cooking machine to add some milk to make mud.Anything will do.
Then press it into mud and take 200 grams of sweet potato paste.
Use your hands to crush large, uncompressed sweet potatoes.
Then pour in 65 grams of glutinous rice flour. If the sweet potato paste has more moisture, you can put more glutinous rice flour. This is not prescribed, and it should be blended slowly according to your own amount.
Pour in some milk.It can also be pure milk. Don’t pour it in all of a sudden. Pour the milk with your hands and noodles.Milk is more fragrant, a light fragrance of milk, do not like milk can also be changed to water or brown sugar water can be.
Mix the glutinous rice flour, milk and mashed sweet potatoes into dough.
Keep the dough humidity constant so that it can be doubled. Don’t be too wet or too dry.
I wrapped red bean paste, cheese and black sesame stuffing. Everyone can choose what kind of stuffing they have at home, as long as they are not the ingredients for food.
Knead the dough into strips.
Divide into small doses of uniform size.
Black sesame and bean paste are separated into small pieces to form small balls.
Take one side, flatten the middle and press one nest with your thumb.
Put in the black sesame stuffing.
Wrap and knead the balls like dumplings.
Continue to wrap red bean paste stuffing.
After wrapping, if you don’t eat it for a while, put it in a container and refrigerate it.
I didn’t have anything to pack, so I put it in a tin carton and covered it with a plastic wrap and put it in the refrigerator to freeze.Just take it out and fry it while you’re eating.Or just finished directly with egg liquid wrapped in bread chaff can be fried in a frying pan.
Heat the pan, add vegetable oil, burn until 70% heat is changed into small fire, then deep-fry the ball.After freezing, take out without freezing, fry directly in a frying pan.It can also be wrapped in egg juice and fried with bread chaff.
I was going to wrap egg liquid bread bran, but I didn’t care about the frying pan when I fried it. The Pan had to keep turning or it would overheat. So after wrapping it for a few times, I didn’t touch the egg liquid bread bran any more and fried it directly.
Stir the pan with chopsticks to prevent the round from frying.
When all the round balls are on the oil surface and golden, they are ripe. At this time, you can have a taste with one of them.Keep in mind that small fire slowly explodes.Cheese flavor.
Red bean flavor
I’m too lazy to decorate the dishes and eat them directly.
Works by Medusa (pGDh) from Gourmet World