1. Prepare 50g of black sesame seeds, and wash the surface impurities and dust with clear water.
2. Prepare walnut kernel and peanut kernel10g each.
3. Put the black sesame seeds, peanut kernels and walnut kernels in a wok, and stir-fry them with a shovel until they are fragrant (Tips 1: The stuffing made of fried nuts and black sesame seeds tastes richer and more fragrant).
4. Stir-fried black sesame seeds, peanuts and walnuts are put in a blender and beaten into powder. (Huixin Intimate Tip 1: If you like bigger particles, you can shorten the stirring time appropriately).
5. Keep the beaten nut powder in a clean and waterless bowl.
6. Prepare 30 grams of sugar, and add a little more if you like sweetness.
7. White sugar is put in the nut powder.
8. Stir the nut powder and sugar evenly with a spoon.
9. Prepare10g wheat flour.
10. Put the wheat flour in the microwave oven and heat it at high fire 1 min until the flour is cooked (Tips 3: The cooked flour has a faint wheat flavor).
1 1. Pour the cooked flour into the sweet nut filling.
12. Stir the sweet nut stuffing and cooked flour evenly with a spoon.
13. Prepare maltose 1 spoon. There is no substitute for honey.
14. Take 1/2 tablespoons of warm water and 1 tablespoon of maltose in a small bowl and mix them into malt syrup.
15. Pour the malt syrup into the prepared powder filling in several times.
16. Mix the filling and malt syrup evenly by hand, until the filling can be held into a ball by hand, and the filling will not be loose after breaking (Tips 4: When adding malt syrup to the nut filling, be sure to pour it in several times, in case too much is added at one time, which makes the filling difficult to form after dilution).
17. So the black sesame filling is mixed.
18. Spread a piece of plastic wrap on the chopping board, put the mixed stuffing on the plastic wrap and press it into a round cake shape by hand.
19. Cover the stuffing with a layer of plastic wrap, and press it hard with a rolling pin (Tips 5: Be careful not to roll the stuffing back and forth like a dough roll, because rolling will make the stuffing loose, but move the rolling pin to press it).
20. Until the filling is rolled into a pancake shape with a thickness of about 1 cm.
2 1. Remove the plastic wrap and cut the filling into strips with equal thickness with a knife.
22. At the angle perpendicular to the strip, divide the strip into small squares with equal size with a knife.
23. The prepared stuffing is frozen in the freezer of the refrigerator 10 minute (Tips 6: Cut stuffing blocks are frozen in the refrigerator, so the stuffing is not easy to loosen when shaking Yuanxiao, which is more conducive to operation).
24. Prepare glutinous rice flour.
25. Put a proper amount of cold water in the bowl, add 1 spoon of glutinous rice flour and stir it into glutinous rice water for later use.
26. Put 500 grams of glutinous rice flour in the fresh-keeping bowl.
27. Take out the frozen stuffing and put it in the strainer. Soak the strainer in glutinous rice water and lift it immediately, so that the surface of the stuffing is evenly dipped in a layer of glutinous rice water (Tips 7: The purpose of dipping the stuffing in water is to be more uniform when wrapping glutinous rice flour).
28. The stuffing dipped in glutinous rice water is placed on the glutinous rice flour in the fresh-keeping bowl.
29. Cover the safety cover, hold the fresh-keeping bowl in both hands and shake it vigorously (Tips 8 of Huixin Intimacy: In order to prevent the glutinous rice flour from splashing when shaking the stuffing, use the cover of the fresh-keeping box to avoid this phenomenon, which is beneficial to the later cleaning).
30. Make the stuffing evenly wrapped by glutinous rice flour.
3 1. The stuffing wrapped with glutinous rice flour is placed in a strainer, and the strainer is soaked in glutinous rice water and lifted immediately, so that the surface of glutinous rice flour is evenly wrapped with glutinous rice water.
32. Put the stuffing into the glutinous rice flour in the fresh-keeping bowl, cover it and shake it vigorously.
33. If it is really not easy to shake, grab it by hand. If the amount of glutinous rice flour in the fresh-keeping box is small during the shaking process, a proper amount of dry glutinous rice flour should be added in time.
34. Repeat the above actions for five or six times until the stuffing is wrapped in glutinous rice flour and rolled into a spherical shape (Tips 9: If glutinous rice flour is not enough when rolling Yuanxiao, it should be replenished in time to prevent the stuffing from sticking to each other during the rolling process, and the action of rolling Yuanxiao should be uniform, so that Yuanxiao is more likely to be rolled into a spherical shape and the thickness of the dough is consistent).
35. In this way, the Lantern Festival is ready.
36. Put some cold water into the pot and bring it to a boil.
37. Take a proper amount of Yuanxiao and put it in the pot.
38. Use a shovel to reach the bottom of the pot, gently push the Yuanxiao, and stir it a few times in one direction. Cover the pot and cook until the water boils (Tips 10: Stir and push the Yuanxiao with a shovel, and the Yuanxiao will not stick to the bottom of the pot when cooking).
39. Open the lid of the pot, pour a small amount of cold water into the pot, then boil the water, and then pour cold water for cooking (Huixin intimate tip 11: Every time the water in the pot is boiled, you should add an appropriate amount of cold water at the same time, so that the Yuanxiao in the pot always keeps a state of rolling, so that the cooked Yuanxiao skin is not easy to break and does not stick to the teeth).
40. Cook until the Lantern Festival floats on the surface of the water, and then cook slowly with low fire until the Lantern Festival is cooked. (Faithful Tips 12: When the Lantern Festival floats, it should be cooked slowly with low fire. If it is still cooked with strong fire, the Lantern Festival will continue to roll in the pot, and the cooked Lantern Festival will not be delicious.).
4 1. This way, the Yuanxiao is cooked, and the soup is taken with a spoon to pick it up.
42. The remaining Yuanxiao can be put in a fresh-keeping bag and frozen in the refrigerator. When eating, take it out of the refrigerator and cook it according to the above method. .
Tips
1. Black sesame, walnut kernel and peanut kernel are fried and fragrant, and the stuffing made is richer and more fragrant.
2. If the stuffing particles are larger, the stirring time can be shortened appropriately.
3. Mixing the fried flour into the stuffing is beneficial to make the stuffing more compact, and the cooked flour has a faint wheat flavor.
4. When adding malt syrup to the nut filling, it must be poured in several times to prevent adding too much at a time, which makes the filling difficult to form after dilution.
5. When pressing the stuffing, be careful not to roll the stuffing back and forth like a rolling dough, because rolling will make the stuffing loose, but move the rolling pin once to press it.
6. The cut stuffing blocks are frozen in the refrigerator, so the stuffing is not easy to loosen when the Yuanxiao is shaken, which is more conducive to operation.
7. The purpose of dipping the stuffing in water is to be more uniform when wrapping glutinous rice flour.
8. In order to prevent the glutinous rice flour from splashing when the stuffing is shaken, it can be avoided by using the lid of the fresh-keeping box, which is beneficial to the later cleaning.
9. When rolling Yuanxiao, if glutinous rice flour is not enough, it should be replenished in time to prevent the fillings from sticking to each other during the rolling process, and the action of rolling Yuanxiao should be uniform, so that Yuanxiao is more likely to be rolled into a spherical shape, and the thickness of the dough is consistent.
10. After the Yuanxiao is put into the pot, stir and push it with a shovel, and it will not stick to the bottom of the pot when cooking.
1 1. In the process of cooking Yuanxiao, every time the water in the pot is boiled, an appropriate amount of cold water should be added at the same time, so that the Yuanxiao in the pot is always kept in a rolling state, so that the cooked Yuanxiao skin is not easy to break and does not stick to teeth.
12. When the Lantern Festival floats, it should be cooked slowly with low fire. If it is still cooked with strong fire, the Lantern Festival will continue to roll in the pot, and the cooked Lantern Festival will not be delicious.