How to Make Tangyuan_Practice of Tangyuan
1. 70 g peanut kernels, 30 g walnuts, stir-fry over low heat until discolored.
2. Peel peanuts and walnuts and pour them into the wall breaker. Add 15 grams of black sesame and beat them into powder.
3. Add 10 grams of brown sugar, stir evenly, add 100 grams of glutinous rice flour, stir into flocculent, knead into dough, wake up for 30 minutes.
4. Twist the filling of Tangyuan into a circle. Twist the skin of Tangyuan into a thin sheet, and wrap the filling in it, close the mouth and twist the circle.
5. Boil the clear water in the pot and pour it into the glutinous rice ball. Cook over medium heat until the glutinous rice ball float.
2. Peel peanuts and walnuts and pour them into the wall breaker. Add 15 grams of black sesame and beat them into powder.
3. Add 10 grams of brown sugar, stir evenly, add 100 grams of glutinous rice flour, stir into flocculent, knead into dough, wake up for 30 minutes.
4. Twist the filling of Tangyuan into a circle. Twist the skin of Tangyuan into a thin sheet, and wrap the filling in it, close the mouth and twist the circle.
5. Boil the clear water in the pot and pour it into the glutinous rice ball. Cook over medium heat until the glutinous rice ball float.
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