How to make black sesame yuanxiao

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  1. Prepare peanut kernels and walnut kernels and fry them until cooked.

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  2. Fry black sesame seeds and wheat flour in turn, let the peanut kernels stand at room temperature and peel them.Didn't take pictures one by one.

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  3. Let the peanuts and walnuts cool to room temperature, put them into a bag, and crush them with a rolling pin.

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  4.Add black sesame seeds and grind until fine.You can also put it into a food processor and grind until fine.

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  5.Put the crushed nuts into a water-free bowl, add sugar and mix well.

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  6.Add the fried wheat flour and mix well.

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  7. Put a spoonful of honey and a spoonful of warm water into a bowl and stir well to form syrup.Pour it into the nuts and mix well.

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  8.This is the stuffing that has been mixed.Do not pour the syrup water in at once.You can use your hands.Shape it into a ball and make sure the filling is not loose after breaking it apart.

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  9.Put a piece of plastic wrap on the chopping board, and put the mixed filling on the plastic wrap.Shape into a square shape with a knife.

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  10. Cover the filling with a layer of plastic wrap and use a rolling pin to press on the filling ( Do not roll the filling back and forth like dough, as rolling will loosen the filling, but move the rolling pin step by step to press it) and roll it into a 1 cm thick pancake.

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  11.Tear off the plastic wrap and cut it into 1 cm horizontally and vertically with a knife Make wide squares and place the prepared filling in the refrigerator for 1 hour.

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  12.Put an appropriate amount of cold water in a bowl, add a spoonful of glutinous rice flour, and stir into glutinous rice water spare.

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  13. Take out the frozen stuffing and put it in a sieve, and put the sieve on the glutinous rice Soak in water and lift immediately so that the surface of the filling is evenly dipped in a layer of glutinous rice water.

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  14. Put the glutinous rice flour in the fresh-keeping bowl in advance, and put the fillings that are sticky with glutinous rice water.In the fresh-keeping bowl, cover the fresh-keeping lid, hold the fresh-keeping bowl with both hands and shake it.

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  15. After the stuffing is evenly wrapped with glutinous rice flour, take it out and put it in 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 covered by the glutinous rice water.Then put it into a fresh-keeping bowl, cover it and shake it.

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  16. Repeat the above steps five or six times until the filling is wrapped in glutinous rice flour and rolled into a round shape shape.