Accessories: 40g of raisins, 40g of dried cranberries, 40g of dried mangoes, 40g of dried pineapples, 40g of preserved apricots, 40g of hawthorn strips, 25g of dried kiwis, 40g of dried blackcurrant15g, 40g of rose sauce or osmanthus sauce, 75ml of cold boiled water, 40ml of honey, 75ml of peanut oil, 22ml of maltose and 7g of white wine.
Steps:
1, nuts are roasted according to different sizes, and the oven 150 degrees 15 minutes or so, and the time is increased or decreased according to the size of the nuts until they are cooked.
2. Prepare preserved fruit.
3. Mix glutinous rice flour and low flour in a non-stick pan, stir-fry on low heat until it turns slightly yellow, and let it cool for later use.
4. After the nuts are baked and cooled, the large particles are broken into small pieces.
5. Cut the preserved fruit into small dices.
6. Put the nuts and preserved fruits together in a large clean basin and mix well.
7. Put peanut oil, honey, rose sauce, white wine, boiled water and maltose in a clean basin.
8. Stir well by hand and stir until emulsified.
9. Pour the emulsified liquid into nuts and preserved fruits.
10, mix well quickly.
1 1, add cooked glutinous rice flour and cooked low flour in stages, mix until there is no dry powder each time, and then add the next time. After adding all the flour, wear disposable gloves and knead repeatedly until all the materials are evenly mixed.
12, it can be kneaded into a ball, and if the stuffing is loose, add a small amount of cold boiled water.
13, put it for half an hour and you can use it.