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元宵佳节-双薯汤圆(包汤圆如何不散?)

2011-02-15 08:38阅读：

http://blog.sina.cn/dpool/blog/u/1626002531

元宵佳节-双薯汤圆(包汤圆如何不散?)
使人连吃三碗饭的一道菜---酱肉蒸蛋


元宵佳节---健康双薯汤圆
材料:
红薯1个200克左右 紫薯2个200克左右 糯米粉200克
制作:
将红薯洗净去皮切块蒸熟，倒掉汤汁(喝掉)备用;带上一次性手套将红薯捏碎,搓成每
个10-15克左右的小球入冰箱冷冻室冻1个小时.
将紫薯洗净去皮切块入搅拌机加1:1的水搅打成浆,然后过滤出紫色汁液,用来和糯米
粉.

紫色汁和糯米粉的比例是1:1,将面团和成光滑的面团,盖上保鲜膜醒上20分钟.
将面团入微波炉转10秒再取出来包汤圆,面会比较软不容易散.取15-20克面,搓圆按扁,放
上25克左右的红
薯球.
然后包圆,再用手指头蘸点水到汤圆表面,然后在手心将汤圆搓搓光滑即可.

将所有的汤圆包好独立放置.可在放置盘上撒上干糯米粉防止粘底.

烧开1锅水,将汤圆下入,轻晃锅子以免粘底,待烧开再加入一小碗冷水,待再次烧开看
到汤圆浮在水面即可出锅了.

元宵佳节---双薯汤圆
元宵佳节-双薯汤圆(包汤圆如何不散?)





主妇心得:
1 紫色的来源有很多,比如说紫甘蓝,紫薯,黑糯米,紫色食用色素;
紫甘蓝和紫薯取汁的方法相同,将汁过滤出来再和面,可以使汤圆口感细腻,当然
你也可以不过滤的.口感上会略粗糙,但是营养其实更丰富,紫甘蓝做出来口感会比较
重点,紫甘蓝特有的气味比较中,建议可以陪农香的桂花糖一起食用,可以桂花的清香
可以有效的盖掉紫甘蓝的气温.
用汁液来和糯米粉,一般水面比例在1:1.2,建议您一点一点的加汁和面,这样比较好把
握点,如果和的太干了可以再加点汁,反之可以再加点粉;
2 糯米面团在包汤圆的时候比较容易散开,如果将面团入微波炉转10秒再取出来
包汤圆,面会比较软不容易散;
3
将所有的汤圆包好独立放置.可在放置盘上撒上干糯米粉防止粘底.如果包太多了
要保存,那需要放冰箱冷冻仓而不是保鲜仓;
4 煮汤圆切记不能用大火,水烧开后一定要改用小火,煮的时候记得轻晃几下锅子,
确保汤圆不粘底,现包的汤圆,一般3分钟左右,看到汤圆浮起就可以出果了,如果是
速冻的最好煮5分钟左右.如果汤圆比较大那也要多煮一会.
5 汤圆不宜包的太大,以免煮的时候里面容易夹生,外面则皮都烂了;
6 包起来觉得很困难的话可以将馅放的少点,皮放的多点,但是记得煮的时候小火
多煮会,以免面生;
7 包汤圆如果觉得很麻烦,可以直接搓成实心的小丸子,做小汤圆吃也是不错的选
择哦.
8 汤圆在吃的时候,一定要注意安全,尤其是小孩子,一定要帮助掐碎了再吃,一次
不要给多了,2-3个就可以了,糯米制品不容易消化的.

附包汤圆不散窍门:
糯米粉在包的时候容易散开,初学的朋友可能一下包不好.
要想面团不散,和面的水温很关键,建议直接用热开水和面,一开始用筷子搅拌和面,等不烫手后,用手和成面团即可,这样和出来的面团,粘性很强,不会散开,包的时候就容易的多了.
做彩色的汤圆:
您在和面的时候直接用热的汁水也即可.要将面揉透了,减去饧面的时间,直接分割包汤圆即可.速度要快哦~~~~~~~~
还有个办法就是先和一块小面团，然后放水中煮熟，然后再用这块面团来和其他的糯米粉，非常的轻松就
能和出粘性很强的面团。

元宵佳节-双薯汤圆(包汤圆如何不散?)




其他汤圆的做法：
看完,每个人都会包汤圆拉!---经典款豆沙汤圆 元宵佳节-双薯汤圆(包汤圆如何不散?)
经典款豆沙汤圆

元宵佳节-双薯汤圆

南瓜浸汤圆
【子瑜妈妈美食坊】五色汤圆-附包汤不散窍门 可以吃的珍珠---火腿时蔬小圆子 酒酿鸡蛋圆子羹
五色汤圆 火腿时蔬小圆子 酒酿鸡蛋圆子羹

好看好吃做法又简单的南瓜汤圆
水果小汤圆
 彩色小汤圆的做法
 彩色小汤圆





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