黑芝麻湯圓

Preparation time
30 mins
Cooking time
30 mins
Difficulty
moderate
Serves
2 people
Meal course
甜品
Posted by
Posted on
4 片
110 g
糯米粉
600 ml
25 g
黑芝麻
25 g
砂糖
20 g
牛油
40 g
片糖
黑芝麻湯圓

備註:
1) 小心黑芝麻受熱會彈出起來,可用鑊蓋作遮擋
2) 分開煮湯圓的好處:可避免包得不好的湯圓漏出芝麻餡把糖水變得混沌

  1. 把黑芝麻放入白鑊中(免油),用中火炒至聞到香味
  2. 盛起炒香的黑芝麻放涼,用攪拌器攪至幼碎
  3. 把黑芝麻,白砂糖和牛油放入鑊中炒至牛油和糖完全融化
  4. 盛起餡料,放入雪柜中冷卻,令黑芝麻餡比較容易包入粉團中
  5. 將糯米粉和水(100ml)拌勻,用手搓至表面不黏手
  6. 平均分成8至10份粉團。粉團越小,包餡就比較困難
  7. 用手掌輕輕壓扁小粉團,然後用拇指按壓中間成一小窩
  8. 挑一小團黑芝麻餡包在裏面。收口後放在掌心輕輕搓圓粉團。切忌太大力,否則會壓穿令黑芝麻餡擠出
  9. 放片糖/冰糖和薑片入煮滾的水中(500ml)
  10. 待滾起後轉小火煮至約 2杯水 (400ml)
  11. 用另一個深鍋煮滾水,放入包好的芝麻湯圓,注意勿讓湯圓黏底
  12. 一見浮起便可將湯丸轉至糖水中。略煮片刻即成

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