Rotasi II.1/ tang yuan (english)

 

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So on this occasion I would like to share my experience at the practice on 15-5-2022, on that day we practiced the rotation menu II.1 and my group had the opportunity to handle dessert, and in this deseert menu there are 2 types, namely thang yuan and also thang zhong, and I handle tang yuan, the first thing I do is make the stuffing, the stuffing is black sesame which has been roasted and then mashed with granulated sugar, the amount is adjusted according to the existing recipe, after puree then mixed with a little butter that has been melted, this is so that the stuffing is easy to shape and type, it's not complicated, after it's mixed well, weigh the stuffing as needed and shape it into the same big balls then set aside, after that we start making the tang yuan dough, the dough quite simple, namely mixing glutinous rice flour with warm water, just mix it until the dough feels right and feels good in the hand, after that take the dough and don't mbang according to taste, after that flatten the dough and enter the stuffing after that close it tightly and round it again, after it is rounded heat the water and boil the dough until it floats, when the dough floats then the dough is cooked and must be lifted, after being lifted directly put it into the water cold so that the texture is chewy and slippery, after that we continue to make simple syrup with the comparison after that Tang Yuan is ready for plating, for appearance friends, you can see the picture above which I made the cover and you can also see the photo belowini