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Double filling Qingtuan - Invincible Soft Glutinous

2024-09-18 02:59:26 3287

Qingtuan is usually a snack around Qingming Festival in Jiangnan. We don't have a tradition of eating it during Qingming Festival here, but it doesn't affect our heart to eat it< br>

Details of ingredients

Artemisia annua250g
Glutinous rice flour400g
corn starch150g
Raw egg yolk8-9 pieces (108g)
Meat floss115g
White sesame40g
Red skinned peanuts80g
Salad oil80g
White sugar60g+60g
Seaweed1g
White sesame4g
Salad dressing30g

Technique

difficultybeginner
workmanshipsteam
tastevanilla
timean hour

Steps to make Double filling Qingtuan - Invincible Soft Glutinous

1. Prepare accurate numbered materials.
2. Leave tender leaves of Artemisia annua and wash thoroughly.
3. Boil water in the pot.
4. Heat it once.
5. Add baking soda and cook for two minutes.
6. Remove and rinse several times with clean water.
7. Remove excess water without dragging it too dry to avoid being unable to stir.
8. Mash and drain excess water.
9. Prepare two pots, one with glutinous rice flour, 60g white granulated sugar, 50g starch, and the other with 100g starch, scalded with boiling water.
10. Mix the glutinous rice flour, sugar and starch evenly, and add the vegetable paste.
11. Mix into a ball, add cooked starch and continue kneading until a relatively soft dough is formed. If it is too dry, add some vegetable juice in moderation.
12. Add salad oil and continue kneading.
13. Just achieve this relatively soft state.
Steam in the pot for 20-30 minutes.
15. When steaming noodles, it can be used to make stuffing. Take yellow from raw Salted duck egg and sprinkle appropriate amount of Baijiu on the egg yolks.
16. Steam in the pot for about 8 minutes.
17. Crush with a spoon. If you like to eat crushed food, you can sieve it once.
18. Mix minced meat floss, egg yolk, 4g white sesame seeds, seaweed, and salad dressing.
19. Pinch hard to form a ball.
20. Roast peanuts until fragrant, then peel them.
21.40g sesame seeds stir fried until fragrant.
Grind peanuts, sesame seeds, and 60g of white sugar together.
23. Pinch hard to form a ball.
24. After steaming.
25. Take it out and let it cool slightly.
26. Rub vigorously while hot until elasticity is produced.
The kneaded dough can be pulled very thin.
28. Prepare two types of fillings.
29. Take a dough, wrap the filling inside, knead it into a circle, and wrap it with plastic wrap.
Wrap it up and put it in a box to keep it for a longer time.