1

My perilla seeds are not particularly clean, so it takes a little time to choose them carefully.

2

Rinse with water twice, control the net moisture, and dry.

three

Put oiled paper on the baking tray, pour in perilla, heat in the oven 180℃, bake at 160℃15-25min.

four

Baked perilla seeds are crushed by a cooking machine.

five

Prepare stuffing and all ingredients.

six

Stir-fry glutinous rice flour in a non-stick pan until cooked.

seven

Put perilla powder, chopped peanuts and glutinous rice flour into a basin.

eight

Add sugar, salt and salad oil and stir well.

nine

Slowly pour in the milk and stir well until it can be made into a ball.

10

Make 30g into mooncake stuffing.

skill

1, cooked glutinous rice flour can also be replaced by cooked flour.

Milk can be changed into pure water according to your own taste.

3. Oven 180 degrees fire 160 degrees baking 15-25 minutes depends on the degree of dryness and wetness of perilla. Observe carefully to avoid burns.