每逢元宵節(jié)，媽媽總在廚房忙活半天，然后端出一碗熱氣騰騰的黑芝麻湯圓。那香氣和軟糯的口感，深深印在我的記憶里。今天，就和大家分享我家的黑芝麻湯圓做法，不用太多復(fù)雜器材，關(guān)鍵是味道超贊，一口下去，黑芝麻餡料香濃四溢，讓人忍不住再來一個！

準(zhǔn)備黑芝麻100克，倒入平底鍋，小火慢炒，不斷翻動，防止焦糊。炒到能聞到濃濃的芝麻香，顏色微微發(fā)暗時，就可以了。炒好后關(guān)火，晾涼備用。

晾涼的黑芝麻倒入料理機(jī)中，加入白砂糖40克，打成細(xì)粉。黃油50克切小塊，放入碗中，隔水加熱融化。融化的黃油倒入芝麻糖粉中，快速攪拌均勻，放入冰箱，冷藏半小時左右，等它凝固就好。凝固后，取出分成10克左右一份，搓成小圓球，餡料就準(zhǔn)備好了。

第三步：

準(zhǔn)備糯米粉200克，倒入盆中，先用筷子快速攪拌，讓糯米粉呈現(xiàn)"雪花狀"。然后，慢慢加入約120克的熱水，邊加邊攪拌。糯米粉成團(tuán)后，再加入20克冷水，繼續(xù)揉搓，表面光滑。揉好的面團(tuán)蓋上濕布，醒一醒。

第四步：

取出面團(tuán)，搓成長條，分成小劑子，壓扁成小面餅。托住面皮，中間微微下凹，放入一個餡料。拇指和食指配合，收緊面皮，輕輕轉(zhuǎn)動，讓面皮均勻包裹餡料。最后收口處輕輕捏緊，再用雙手搓圓，一個完美的湯圓就成型了。

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第五步：

鍋里放足量的水，把湯圓放入，開中小火慢慢加熱。等水開始冒小泡泡時，輕輕用勺子背面在鍋底劃幾下，防粘鍋。水開后，加入一小碗冷水，讓鍋里保持"微沸"狀態(tài)。等湯圓全部浮起來，再煮3分鐘，就熟了。

出鍋的湯圓軟糯香甜，黑芝麻餡香氣四溢。吃的時候小心燙嘴，可以先舀一小口嘗嘗湯，然后再慢慢享用湯圓。如果喜歡甜一點(diǎn)，可以加點(diǎn)冰糖或者紅糖，味道會更棒。不妨試試黑芝麻湯圓，一定能收獲滿滿的成就感