Posted by: Jonjon | November 23, 2009

Asian – Soup Balls Tofu 2湯圓 8/10 November 23 2009


http://lihu6064.pixnet.net/blog/post/28166248

123% tofu to glutinous rice flour

軟嫩豆腐湯圓

 

材料:

 

軟嫩豆腐1盒約260g

 

糯米粉約180-230g

 

做法:

 

只要將2種材料混合成糰即可

 

混合到不黏手所以糯米粉要酌量加入

 

軟嫩豆腐不需事先弄爛

 

只要用手跟糯米粉混成糰時邊弄散很容易混合的

 

混好均勻的麵糰分成適量大小搓成圓球狀

 

放入煮開的滾水煮至湯圓浮起膨脹變大即可

 

Sesame Filling

About 1:1 (can be less) : 0.85. Sesame powder to sugar to lard/shortening/butter

 

Conclusion

I think using condensed milk produced a tastier and more chewy dough. The dumplings had less chewiness to it, but after boiling there was  a fragrant tofu aroma on the surface of the dumplings.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: