芝麻汤圆

做法

1. 1干锅小火焙黑芝麻，不停翻动，至香气四溢、略呈金黄（约3–4分钟）。彻底放凉。

   焙香放凉

   🔍 看状态 中小火 3–4 分钟 · 3–4 minutes

   状态：芝麻均匀浅褐色，表面泛油光Seeds are uniformly light brown with visible oil sheen

   判断标准：散发坚果香，芝麻轻微噼啪作响A nutty aroma rises and seeds begin to pop softly

   用研钵或高速破壁机可得最细腻无渣的芝麻酱。

2. 2将焙香芝麻与糖一起研磨成细腻油润的膏状，放至室温。

   研磨成膏

   🔍 看状态 2–3 分钟 · 2–3 minutes

   状态：膏体顺滑油亮，勺起成团不塌Smooth, glossy paste that holds its shape when scooped

   判断标准：膏体脱离杯壁，能整块聚拢Paste pulls away from blender sides and clumps cleanly

3. 3碗中将温水缓缓倒入糯米粉，边倒边搅，揉成柔软可塑面团；轻揉1分钟至表面光滑、不掉渣。

   和面成团

   🔍 看状态 1 分钟 · 1 minute

   状态：面团成团，微黏但不粘手Dough is cohesive, slightly tacky but doesn’t stick to fingers

   判断标准：无干粉残留，按压后缓慢回弹No dry flour remains and dough springs back when pressed

4. 4将面团均分12份（每份约25 g），压成小圆片，包入1茶匙芝麻馅，收口搓圆。

   包馅搓圆

   🔍 看状态 8–10 分钟 · 8–10 minutes

   状态：汤圆浑圆饱满，无裂纹、无缝隙Balls are perfectly round with no cracks or seams visible

   判断标准：馅料完全包裹，面皮具弹性不破Filling stays fully enclosed and dough feels elastic

5. 5大锅烧水至微沸，逐个下汤圆。浮起后转小火再煮2分钟，捞出沥水。

   煮至浮起再煮2分钟

   🔍 看状态 中火 共3–4 分钟 · 3–4 minutes total

   状态：汤圆浮起，平稳轻颤，不破裂Tangyuan rise to surface and bob steadily without breaking

   判断标准：全部浮起，15秒内保持浑圆不塌All balls float and maintain round shape after 15 seconds