Elephant Baoding Balls
In a small pot, combine the milk, salt, 1 ½ tablespoons of sugar, and butter. Cook on medium-low heat until the butter is melted. Remove from the heat, and let cool for 10 minutes. Add the active.
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Mix together the smooth peanut butter and butter. The mixture will look like thinner peanut butter. 2. Add in the powdered sugar and crush crisped rice cereal. Depending on the peanut butter you use and the oil content of the peanut butter, you may need to add in some more powdered sugar and crushed crisped rice cereal.
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Instructions. Mix peanut butter and melted butter together in a large bowl. Add powdered sugar and rice crispies. Mix until combined. Form into one inch balls. Place the formed balls on a wax paper lined cookie tray and chill in the refrigerator. for at least 30 minutes before chocolate coating.
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elephant balls recipe: Try this elephant balls recipe, or contribute your own. Add your review, photo or comments for elephant balls. american Desserts Cookies and Bars Toggle navigation
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How to make Elephant Ears: (Scroll down for full printable recipe.) Warm Milk - In a small saucepan, combine milk, salt, butter and 2 tablespoons of sugar on medium heat. Heat while stirring until butter melts and sugar dissolves. Remove from heat, Let cool until warm, about 110°F. Yeast - Sprinkle yeast on top and let sit for 10 minutes.
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Instructions. Mix peanut butter and butter together in a mixing bowl. Gradually stir in powdered sugar until combined well into a dough ball. If needed, add more powdered sugar a little at a time until mixture holds together in a large ball. Cover and let peanut butter dough sit for about 15 minutes to firm up, or cover tightly with plastic.
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In a medium bowl, add peanut butter, maple syrup, and coconut flour. Using a rubber spatula, fold until well mixed and thickened. Cover bowl and freeze for 30 minutes. Remove from freezer. Using a small cookie scoop, scoop and drop peanut butter balls onto the prepared baking sheet, spaced evenly apart.
Date Nut Balls Recipe How to Make It
While the balls are in the freezer, melt the chocolate in the microwave about 15- 20 seconds at a time. Make sure to stir each time. Once the chocolate is melted, if it doesn't seem thin enough for dipping very slowly add coconut oil about 1/2 tsp at a time.
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Roll it out into a rough ¼ inch thick circle. Repeat with the remaining dough balls. Place the finished rolled-out circles between parchment paper until ready to fry. Once the oil reaches 350°F, carefully place one elephant ear at a time into the hot oil. Fry for 1-2 minutes on each side until lightly golden brown.
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In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy. Transfer mixture to large bowl, and stir in flour to make a dough.
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Instructions. Mix together the self-rising flour, warm milk, melted butter, and granulated sugar until a ball forms. If your dough is too dry, add a tiny bit of additional milk at a time. If your dough is too wet, add a tiny bit of self-rising flour at a time. Cover with plastic wrap and set aside for 15 minutes.
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Instructions. Combine peanut butter, butter, and sugar in a bowl mixing until dough forms. Shape into 1-inch balls and place on baking sheet lined with wax paper. Chill for 30 minutes. When done chilling, melt candy coating until smooth and dip balls coating with candy until smooth and all over.
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Put the chicken breast in a medium pan and bring it to a boil. Continue to boil for about 25 minutes, until the breast is cooked. Remove from the pan, set on a cutting board and let it cool. Cut the breast in small pieces, put in a bowl and mix with salt and pepper. When the rice is cooled, model the rice balls with bare hands.
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Place balls on baking sheets or plates lined with parchment paper. If the mixture is too sticky, refrigerate for 15 minutes before rolling into balls. Cover and refrigerate the balls for at least 1 hour and up to 3 days. If you're in a rush, cover and freeze the balls for 30 minutes.
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Step 1 - Get out a medium size mixing bowl. Add the flour, salt and baking powder. Stir together. Step 2 - Slowly stir in the milk until a dough forms. Step 3 - Let the dough sit for 5 minutes in a bowl with plastic wrap. Step 4 - Roll the dough out slightly and cut it into 6 pieces.
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Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Roll out 2-inch balls of dough into thin sheets; fry in hot oil until puffed and golden, about 1 to 2 minutes per side. Drain on paper towels. Prepare topping: Combine sugar and cinnamon in a bowl. Sprinkle topping over warm elephant ears and serve.
