Follow up: The Black Sesame Rolls (with Revised Recipe) . 後記 : 黑芝蔴卷 (附更新食譜)

Follow up : The Black Sesame Rolls . 後記 : 黑芝蔴卷

In order to make the "Not turning rubbery" black sesame rolls much more easy to handle, even though I could not make it here in the States as I am traveling and there is no China town in the city I am staying; I have communicated with my helper and asked her to work on the recipe I have adjusted lately, and had her do it repeatly according to my instructions.....now I am happy with the result, and she said the black sesame rolls staying soft in the fridge just like last recipe and tasted as good as what I wanted. Most importantly, we think it has no discrepancy even you newly work on this recipe.

There were a number of friends who tried on the recipe I posted last time, they liked the taste of the black sesame rolls very much, but they felt difficult to roll it neatly as my helper did. That's the reason I revised my recipe and hope the updated one would be an easy piece to.everyone who wants to make it.

為了精益求精，使上次我貼文那 ［不懂變膠］的黑芝麻卷更容易捲得好，即使我正外遊不在港，而暫時停留的這個美國城市又沒有唐人街，唯一的中國商店又𨶹門放假去，我不能自己在這邊再試食譜，只好靠遙遠調控靠家傭小姐替我再寫的食譜多試造幾次，確保易造易上手，軟度適中及放冰箱仍舊不變膠，不變硬。今次效果看相也覺得滿意，層次非常分明。因為只改動了馬蹄粉和粘米粉分量，其他材料和做法一律沒變，所以味道仍保留着我要求的甜度及口感。

促成我再改良食譜，是有幾位朋友試造後私訊聯絡我，說很喜歡黑芝麻卷的味道和口感，但捲起來有難度，問我有否更容易做的方法。好，改好了。有興趣的再試造一下，今次應該容易捲得多了。

Follow up: The Black Sesame Rolls (Revised Recipe)

Tray Size: 21cm x 21cm 

Recipe is enough for 3 trays, and 6 rolls

Ingredients:
Black Sesame  50g

Water Chestnut Flour 30g
Rice Flour    11g
Glutinous Rice Flour 1g
Sugar    64g
Water    285g
Sesame Oil 1 drop

Method:

1. Wash and soak sesame for an hour, shake off the water and fry it in a wok using medium low fire till fragrant
2. Grind black sesame until super fine and oil coming out.  By using a blender, blend black sesame and water for about 5 minutes, take out and boil it with sugar in a cooking pot till fragrant, strain it and let cool

3. Mix all the flour well, add in black sesame solution into it gradually, then put all back into the blender and blend for 2 minutes, strain it again, add in a drop of sesame oil, mix well

4. Pour the sesame mixture onto a slightly greased shallow tin to form a 2mm high layer 

5. Steam it in a wok or in an electrical steamer with boiling water for 3 minutes or until cooked, take it out and let cool completely before rolling

6. After cooling, use a kitchen scraper to loosen the sides of the black sesame layer, and roll it into a long tube, trim two ends and cut into 9.5cm long sesame rolls. Enjoy.

Cooking Tips:

1. Step (1) and (2) are very important. Black sesame will only release fragrance when it is hot, so frying and boiling it till fragrant are to enhance the flavor

2. Blending the black sesame solution with the dry flours was to make sure the flour and solution well combined. Since water chestnut flour is quite coarse, after blending, the texture of the sesame roll is very smooth
3. On this revised recipe,  I took away 3 grams of water-chestnut flour and add back 3 grams extra on rice flour to make the rolls firmer, you may adjust the amount of rice flour to your ideal consistency. 

後記 : 黑芝蔴卷 (更新食譜)

蒸盆尺寸：21cm x 21cm    

此份量可做 3 盆，共分成 6 卷

材料： 

黑芝麻  50g
馬蹄粉 30g
粘米粉  11 g
糯米粉  1g
糖   64g
水   285g
芝麻油  1 滴

做法：
1.洗乾淨黑芝麻及浸水一小时，隔去水份，略索乾，用白鑊中慢火炒熟黑芝麻至散發香氣
2.用乾磨機磨黑芝麻至幼细，及滲出油。放黑芝麻濃漿和水人攪拌機打约5分钟，取出，並放锅中與糖一起煮至有芝麻香味，待涼
3.涼後，将所有粉類混好，逐少加入黑芝麻溶液拌勻，再用搅拌机打2分鐘，，加入一滴芝麻油多打半分鐘
4. 把芝麻混合物倒入已塗油淺盤約 2mm 高
5. 放鑊或蒸爐蒸3分钟或煮熟 (大熱水下鍋)，取出，待涼
6. 涼後，用抹刀鬆開黑芝麻糕的四邊，用手捲成長圓條狀，修剪两端，切成 9.5厘米长的芝麻卷。慢用。

提示：
1. 做法步骤（1）和（2）非常重要。黑芝麻要炒或煮才會釋出看氣，所以要炒熟再煮出芝麻香
2. 把黑芝麻溶液與粉類用攪拌機混和，是以確保粉水完全溶合。馬蹄粉較粗糙，用攪拌機混合後，芝麻卷的口感更加順滑
3. 在這更新食譜中，我把馬蹄粉減了3克，粘米粉則多加3克，使芝麻卷挺身點，你可自行多加一至兩克粘米粉至你理想軟硬度; 食譜加了糯米粉，芝麻卷可仍保軟滑不變膠