Sabtu, 21 November 2015

Demostration on milk base tang yuan with chocolate fillings

Tang yuan is a dish of glutinous rice balls served in a sweet broth. By eating tang yuan, we welcome in the winter and become one year older. It is quite easy to prepare. This is our company demostrationing on milk base chocolate tangyuan.


The ingredients needed are
-1kg of glutinous flour
-a box chocolate chips[Silver Bird brand]
-1 litre of HL milk


Firstly,pour the glutinous rice flour in a bowl and slowly add water until the mixture becomes the texture of dough.
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Next,add water and knead the dough until soft, smooth, easily kneadable yet not sticky to the fingers (too wet), nor crumbling (too dry).
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The amount of flour & water is very forgiving and adaptable ? If the dough is too dry, add a bit more water. If the dough is too wet, add a bit more flour.

Now your dough is done! :D


Now,we need to do the chocolate filling for the tangyuan.




Take it out and pour it to the double cook boiler (shown asbelow)


Now boil the chocolate chips for about10minutes.

This is the chocolate fillingsof thetang yuan.

Firstly,roll the tangyuan into a "ball shape",the tangyuan should be even-sized. Secondly,"flatten" the dough and place a some chocolate fillings in the middle. Lastly,wrap the dough around the chocolate filling between your two palms to form a smooth round ball.


After 10 minutes....


Bring a pot of water (enough water to submerge the dumplings completely) to boil.Then we drop the balls into boiling water and cook them until they float ? about 5 to 10 minutes.



The tangyuan is starting to float!
While the tangyuan is starting to float,we can start to boil the HL milk.


Next,transfer them immediately to a bowl of room temperature water to cool down. This prevents the tang yuan from sticking to one another or discolour the soup, especially helpful if you are not serving immediately.




Lastly, put the cooked balls into the soup and serve!
Comments from us: It is our first try on making tangyuan and it turn out not bad.Maybe the next time when wedo the tangyuan again we can try to make tangyuan with different fillings such asmango and peanut.


reff : http://2ebfoodieparadise.blogspot.com/2013/10/demostration-on-milk-base-tang-yuan.html

reff : http://2ebfoodieparadise.blogspot.com/2013/10/demostration-on-milk-base-tang-yuan.html

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