Ingredients: glutinous rice flour150g, sugar 50g, onion oil 80g, cooked black sesame and white sesame100g, cooked peanut kernel 30g, cooked pumpkin kernel 30g, cooked sunflower kernel 30g and raisin 50g.
Accessories: salt 5g, pepper powder 6g, pepper 5g, boiled water.
Steps:
1. Stir-fry glutinous rice flour in a non-stick pan until it no longer smells like raw flour. Turn off the heat and pour it into the baking tray to cool. Be careful not to get angry.
2. Stir-fry the salt, pepper powder and pepper in a non-stick pan, let the fragrance come out, and then let it cool. This is also a small fire. It won't take long, but a minute or two.
3, sesame seeds are mashed with a cooking machine, not very broken, just mashed, so sesame seeds taste better than the whole sesame seeds.
4. Take a clean basin, pour the beaten sesame seeds into it, add the fried salt and pepper, add pumpkin seeds, sunflower seeds and peanuts and crush them with a rolling pin.
5. Add washed and drained raisins.
6, add onion oil, onion leaves should also add a part, so that onion flavor is more sufficient.
7. Add sugar, or use powdered sugar.
8. Add the fried glutinous rice flour. Note that glutinous rice flour should not be poured all at once, and a small amount should be added several times to see the dryness and wetness of the stuffing.
9. Stir the stuffing evenly so that it can be kneaded into a ball and will not spread. If you like the fragrant scallion oil, you can add a little oil. Let the stuffing stand for half an hour, and there is no oil oozing out, which is almost the same. If there is oil leakage, there is too much oil, so add more powder.
10. Finally, divide the stuffing into 30-35g pieces and knead them into balls for later use. If you don't use up a lot, you can seal the refrigerator with a fresh-keeping bag or a fresh-keeping box and freeze it for next use. The freezing time is as little as one month.