"Sesame muffin" is a traditional southern snack, which is soft and moist and not choking, and it is better than buying

 

Sesame muffin ingredients:

120 grams of sticky rice flour, 40 grams of glutinous rice flour, 30 grams of powdered sugar, about 90 grams of water, and 150 grams of black sesame filling

Sesame muffin making

1. Pour 120 grams of sticky rice flour into the plate, add 40 grams of glutinous rice flour to increase the soft and glutinous taste, and 30 grams of powdered sugar, mix well.

Then add water, mix as you go, add a small amount many times, because the water absorption of the powder is different, I used about 90 grams of water.

Tips:

The amount of glutinous rice flour is between one-third and one-half of the sticky rice flour, not less than one-third of the sticky rice flour, it can be increased to one-half.

2. When the mixture is in a state where there is no dry powder and big bumps, rub the powder with your hands.

Basically, knead into fine particles, grab a handful into a ball, and quickly spread it with a light touch, indicating that it is still a little dry, and then add a little water.

Repeat the action just now, grab a handful, gently hold it to form a ball, touch it with your hand, and some of it is not scattered, this is the best state, and the muffin cake made is moist and soft.

Next, cover with plastic wrap and let loose for two hours before proceeding.

3. The muffin cake is delicate and soft, now the powder is relatively coarse, and it also needs an important link to sift it, and a small number of times of operation will get a very delicate and loose cake powder.

4. Stir-fry 80 grams of black sesame seeds until fragrant, add 30 grams of white sugar to make powder, and add 30 grams of vegetable oil to mix evenly.

Divide into 15g balls and set aside.

5. Take nine muffin molds, scoop half a spoonful of powder to the base, and gently lay them out without pressing.

Then put a sesame ball on top of the powder.

6. Scoop a large spoonful of flour, cover the top of the sesame seeds, gently smooth, or do not press, a muffin cake is ready.

Make all of them in turn and put them in the steamer.

7. Boil the water in the pot and steam over medium heat for 15 minutes.

If you don't have this small mold and use a small bowl, or a larger mold, adjust the cooking time appropriately.

The moment you open the lid of the pot, the fragrance is fragrant, and when you take a bite, it is moist and soft, a little glutinous, and not as sticky as rice cakes, which is very elastic.

The freshly steamed taste is the best, if you can't eat it all at once, seal it at room temperature, and the next day it will be slightly dry, and the taste will still be good. Or just put it in the pot and steam it, just like hot steamed buns.