Hawthorn dumplings sour and sweet appetizer can also eliminate accumulated food! Be sure to follow my proportion to oh, the sour hawthorn is just balanced by white sugar, when the photo was taken, the photographer tasted several mouthfuls.
Hawthorn 200 grams
Glutinous rice flour 100g
Water 80ml
White sugar 40g
Pit hawthorn and cut into small pieces.
Put the hawthorn cubes and 300ml in a saucepan, turn on high heat and cook for 10 minutes.
After the hawthorn is soft, remove and drain the water, pour into the auxiliary food machine, add 50ml and puree.
Sift the hawthorn puree through a sieve.
Put the electric clay oven on medium heat and pour the hawthorn puree and sugar into a saucepan.
Cook constantly with a spatula, stirring until thick, about 6 minutes.
Stir-fry and remove, leave to cool, put into a piping bag, cut small holes in the dish into the hawthorn ball, refrigerate to form.
Pour boiling water into glutinous rice flour and stir with chopsticks as you pour.
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Take about 10 grams of dough, roll it into a circle with your hands, press it down, and shape it into a round piece.
Place frozen hawthorn balls, wrap and round into a plate.
Pour 700ml into a saucepan. Boil over high heat until the water boils. Then pour in the dumplings. Cook over high heat for 8 minutes until the dumplings float.
Drain through a sieve and place in a bowl.
One white fat white fat hawthorn dumplings are completed, mothers can sprinkle some dry osmanthus taste will be more fragrant.
White glutinous rice flour wrapped in sweet hawthorn stuffing, a bite down the skin soft waxy elastic teeth, hawthorn sour and sweet delicious, relative to ordinary dumplings, do not have a flavor.
Mothers need to gently stir the dumplings with a soup spoon when they cook them to avoid sticking to the pan.
Boiling water kneading dough sticky enough, high success rate, cold water kneading adhesion is weak, it is difficult to package molding.