Li Rong Ma Qiu
By AnaMcClure
Ma Qiu is an indispensable New Year snack.
Recipe Recommendations
- Chengfen 50 grams
- glutinous rice flour 120 grams
- hot water 50
- lard a little
- water 100 to 140
- white granulated sugar appropriate amount
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Li Rong Ma Qiu
1
Put the orange powder into a plate, add hot water, stir well,
2
Add white sugar, mix with your hands like grabbing something, and knead
3
Add lard and mix, add glutinous rice flour and 100ML of water, mix all ingredients, add the remaining 40ML of water as appropriate, and knead into a moderate dough. Then cover the dough without wetting and let stand for 30 minutes.
4
Add lard and mix, add glutinous rice flour and 100ML of water, mix all ingredients, add the remaining 40ML of water as appropriate, and knead into a moderate dough. Then cover the dough without wetting and let stand for 30 minutes.
5
Kneak the chestnut paste into a round shape and make it sink in. Roll the dough round and wrap the chestnut paste. Put it into a bag full of sesame bags and cover it with sesame seeds.
6
Slowly fry at a low temperature of 160 - 170 degrees for 10 minutes until the surface is golden brown. Pick up and drain the oil
7
Don't keep the oil temperature too high, for fear that sesame seeds will be burnt.
8
There were no stuffing in the last few. I like to use this sesame ball and distillers grains eggs to boil sugar water most. It's delicious. It's even better if you cook it with Yesz and peanuts. Ha, a beautiful and festive New Year snack.