Traditional black sesame Lantern Festival ingredients: 50 grams of black sesame seeds, 10 grams of walnut kernels, 10 grams of peanut kernels, 30 grams of white sugar, 1 tablespoon of maltose or honey, 1/2 tablespoon of warm water not exceeding 37 degrees, 10 grams of wheat flour, 500 glutinous rice flour

Steps: 1. Prepare 50 grams of black sesame seeds and wash away surface impurities and dust with clean water.

2. Prepare 10 grams each of walnut kernels and peanut kernels.

3. Put the black sesame seeds, peanut kernels and walnut kernels in the wok, stir-fry continuously with a spatula until the aroma comes out (Huixin’s tip 1: The filling made with fried nuts and black sesame seeds will have a richer and more fragrant taste)

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4. Place the fried black sesame seeds, peanut kernels and walnut kernels in a blender and beat into powder.

(Huixin’s intimate tip 1: If you like larger particles, you can shorten the mixing time appropriately).

5. Place the beaten nut powder in a clean bowl without water.

6. Prepare 30 grams of white sugar, add a little more if you like it sweet.

7. Put the sugar in the nut powder.

8. Use a spoon to stir the nut powder and sugar evenly.

9. Prepare 10 grams of wheat flour.

10. Place the wheat flour in the microwave and heat it over high heat for 1 minute until the flour is cooked (Huixin Tip 3: The cooked flour has a light wheat aroma).

11. Pour the cooked flour into the sweet nut filling.

12. Use a spoon to mix the sweet nut filling and cooked flour evenly.

13. Prepare 1 tablespoon of maltose, if not available, use honey instead.

14. Take 1/2 tablespoon warm water and 1 tablespoon maltose in a small bowl and mix into maltose syrup.

15. Pour the maltose syrup into the prepared powder filling in batches.

16. Use your hands to mix the filling and maltose syrup evenly until you can hold a handful of the filling into a ball and the filling will not be loose after being broken apart. (Huixin’s Tip 4: Be sure to add maltose syrup to the nut filling.

Pour in portions to prevent the filling from being diluted and difficult to form if too much is added at once).

17. Now the black sesame filling is mixed.

18. Place a piece of plastic wrap on the chopping board, place the mixed filling on the plastic wrap, and press it into a round cake shape with your hands.

19. Cover the filling with a layer of plastic wrap, and use a rolling pin to press hard on the filling (Huixin’s tip 5: Be careful not to roll the filling back and forth like rolling dough. Rolling will loosen the filling, but move it step by step.

Rolling pin for pressing).

20. Roll the filling into a pancake shape with a thickness of about 1 cm.

21. Peel off the plastic wrap and cut the filling into long strips of equal thickness with a knife.

22. At an angle perpendicular to the strip, use a knife to divide the strip into small squares of equal size.

23. Place the prepared stuffing in the freezer of the refrigerator for 10 minutes (Huixin’s tip 6: freeze the cut stuffing pieces in the refrigerator so that the stuffing will not loosen easily when shaking Yuanxiao, which is more convenient for operation).

24. Prepare glutinous rice flour.

25. Put an appropriate amount of cold water in a bowl, add 1 tablespoon of glutinous rice flour, stir into glutinous rice water and set aside.

26. Put 500 grams of glutinous rice flour in a fresh-keeping bowl.

27. Take out the frozen stuffing and put it in a strainer. Soak the strainer in the glutinous rice water and lift it up immediately so that the surface of the stuffing is evenly dipped in a layer of glutinous rice water (Huixin’s intimate tip 7: The purpose of dipping the stuffing in water is

More evenly when coating glutinous rice flour).

28. Place the stuffing dipped in glutinous rice water on top of the glutinous rice flour in a preservation bowl.

29. Close the safety cover, hold the fresh-keeping bowl with both hands, and shake vigorously (Huixin’s tip 8: In order to prevent the glutinous rice flour from splashing when shaking the filling, use the fresh-keeping box lid to avoid this phenomenon, which is helpful for later cleaning)

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30. Coat the filling evenly with glutinous rice flour.

31. Place the stuffing wrapped in glutinous rice flour into the sieve, soak the sieve in the glutinous rice water and lift it up immediately so that the surface of the glutinous rice flour is evenly wrapped in the glutinous rice water.

32. Put the filling into the glutinous rice flour in the fresh-keeping bowl, cover it and shake vigorously.

33. If it is really difficult to shake, just mix it with your hands. If the amount of glutinous rice flour in the crisper is small during the shaking process, add an appropriate amount of dry glutinous rice flour in time.

34. Repeat the above action five or six times until the filling is wrapped in glutinous rice flour and rolled into a ball shape (Huixin’s Tip 9: If there is not enough glutinous rice flour when rolling Yuanxiao, add it in time to prevent the fillings from sticking to each other during the rolling process.

The rolling motion of the Yuanxiao should be even, so that the Yuanxiao can be easily rolled into a spherical shape and the thickness of the dough should be consistent).

35. Now the Lantern Festival is ready.

36. Put an appropriate amount of cold water into the pot and bring to a boil.

37. Take an appropriate amount of Yuanxiao and put it in the pot.

38. Use a shovel to reach the bottom of the pot, gently push the dumplings, and stir a few times in one direction. Cover the pot and cook until the water boils (Huixin Tip 10: Use a shovel to stir and push the dumplings. The dumplings will not stick when cooking.

bottom of the pot).