1, black sesame 50g, walnut 20g, peanut 10g, flour 10g, sugar 30g, a spoonful of maltose, butter 35g, warm water and glutinous rice flour 500g.

2. After the black sesame seeds are washed, stir-fry on a small fire to make the fragrance. Pay attention to constantly stir-fry and don't paste; If the walnut kernel is cooked, add it into the black sesame and stir-fry it together when it is almost cooked. If it is raw walnut, it needs to be cooked in the oven for 8 minutes at 160℃. I use fried peanuts to peel peanuts, which will be more fragrant.

3, after frying, cool, put it in a cooking machine and break it. If you like graininess, you can make it thicker.

4. Add the white sugar, then heat the flour in the microwave oven for 1 minute and a half to make the raw flour mature, sieve it and pour it into the material. Be sure to sieve it, and there will be lumps.

5. Mix the dry ingredients evenly, pour in maltose water and stir well, then pour in melted butter, observe the humidity of the stuffing, and knead it into a ball by hand. If it is dry, add some water. Find a flat tray or a fresh-keeping box, spread the plastic wrap under it to facilitate demoulding, spread the stuffing flat, with a height of about one centimeter, press the porcelain with a shovel, cover the surface with plastic wrap, and put it in the refrigerator for one hour.

6. Prepare two sieves, add some glutinous rice flour into a basin of clear water and stir well, and pour a proper amount of glutinous rice flour into a dry noodle basin to cover the bottom of the basin.