[Crystal purple potato dumplings]_ production method _ practice Daquan
With the gradual improvement of living standards, although dumplings are a common cuisine, there are many types of dumplings, and more and more people like to eat dumplings.
Purple potatoes are our common vegetables. Purple potatoes are very rich in nutrients. Purple potatoes can be placed in many gourmets. In fact, purple potatoes are very useful for making dumplings, but most people do n’t ownHow to make the crystal purple potato dumplings?
The method of crystal purple potato dumplings sago is crushed in a grinder.
Because sago is very hard, if you use a pulverizer, stop the pulverization for 30 seconds to avoid burning out the machine, and then continue to pulverize repeatedly as usual.
The crushed sago is sieved, and the fine powder is sieved for use.
Take boiling water, be sure to heat it, add sago flour little by little, do not add all the water at a time, stir quickly with chopsticks while adding.
It doesn’t matter if you stir the cake and knead it later.
If you use sweet potato starch or cassava flour, the most important thing is to use boiling water to mix the flour. The hotter the water, the better the noodles will be.
The noodles should be slightly soft, and stick to a soft, non-sticky, smooth dough while hot; cover with a safety film and let stand for 20 minutes; purple potatoes are steamed in advance; peeled and pressed into mud, according to yourTaste the right amount of honey or condensed milk, but the taste of condensed milk is better and the color is brighter.
The filling of gypsum can be clumped if it is not dry, and it should not be too wet, otherwise it will not be well wrapped.
Slightly cool into 8 grams of small balls for later use; take an appropriate amount of sago dough, knead into strips, and cut into small tablets like 8 g of dumplings, taking care not to cut them too large.
Note that the skin is thinner, the skin is thinner!
Skin is thinner!
The cooked dumplings at the back are more transparent.
Take the purple potato balls in the middle and wrap them at the tiger’s mouth.
Or wrap it up the way you’re used to.
In addition, other doughs that are not temporarily wrapped are still covered with a safety film to prevent them from drying out and they are not easy to wrap behind.
After wrapping, round it.
Because the sago dough is relatively crunchy, it doesn’t matter if it is wrapped in some wrinkles, because after cooking, it becomes transparent and the wrinkles are no longer visible.
The abstract covers the unfilled stuff.
If you do not cook the wrapped dumplings immediately, you should also cover the surface with a safety film to prevent them from drying out or cracking, or freezing them in the freezer again without thawing.
Add water to the pot and boil it into the wrapped dumplings. Bring to a boil. Add some cold water to boil again. After the dumplings have completely floated, open the lid and cook for about 8 minutes. At this time, the dumplings have not become transparent.Then turn off the heat, cover the pot and simmer in the pot for about 5-8 minutes until completely transparent, and the crystal dumplings can be pulled out of the pot.
Tips for making crystal dumplings If you don’t use sago, you can use cassava flour or sweet potato starch directly with boiling water and smooth dough to perform other steps.
The most important thing is to use hot water to mix the powder. The hotter the water, the better the noodle.
The taste of sago and tapioca flour is more Q than that of sweet potato starch and potato.
Therefore, in order to make the cooked dumplings not too elastic, it is not easy to bite.
If you do n’t use purple sweet potato as stuffing, you can also make black sesame dumplings. As long as the black sesame is cooked, add an appropriate amount of white sugar and crush it, add an appropriate amount of lard or filling, knead the meatballs, and freeze and shape.
When cooking dumplings, remove the lid and cook when the dumplings rise, so as not to cover the lid, the pressure inside the pot will crush the dumplings and cook the dumplings.
The last point of cooking sago dumplings is to cover the pot again, and then stuffing in the pot for about 5-8 minutes, the dumplings will completely become transparent crystal skins.
In addition, the sweet dumplings must be sweet to taste, so when you make the filling, you can taste the appropriate amount and add some sugar.
You can also add sugar osmanthus after cooking, it’s delicious!
All the noodles mentioned in the recipe can be mixed with noodles. If you stick to your hands, you can add more water. The cassava flour is especially Q. If you eat it hot, it won’t chew well when it is cold. This dumpling is not the traditional glutinous rice dumpling.The taste and taste of Q bombs are not necessarily loved by the parents. If you want to make a fresh picture, just make it. Eat and eat.