1. Prepare 50 grams of black sesame seeds, and wash away impurities and dust on the surface with water
2. Prepare 10 grams each of walnut kernels and peanut kernels
3. Put black sesame seeds, peanut kernels, and walnut kernels in a wok, and stir-fry them with a spatula until they are fragrant (the filling made of sauteed nuts and black sesame seeds has a richer and more fragrant taste)
4. Stir-fried black sesame seeds, peanut kernels, and walnut kernels are placed in a blender and whipped into powder (if you like larger particles, you can shorten the mixing time appropriately)
5. The beaten nut powder stays in a clean and dry bowl
6. Prepare 30 grams of sugar (if you like sweet, add a little more)
7. White sugar in the praline powder
8. Use a spoon to mix the praline powder and sugar evenly
9. Prepare 10 grams of wheat flour
10. Put the wheat flour in the microwave and heat it on high heat for 1 minute until the flour is cooked (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 you don’t have it, you can use honey instead)
14. Take 1/2 tablespoon of warm water and 1 tablespoon of maltose in a small bowl and mix into maltose syrup
15. Pour the maltose syrup into the powdered fillings
16. Grab the filling and maltose syrup with your hands and mix evenly until a handful of the filling can be held into a dough. After breaking it, the filling will not loosen (when adding maltose syrup to the nut filling, pour it in stages, so Avoid adding too much at one time, making the fillings dilute and difficult to form)
17. So the black sesame filling is ready
18. Put a piece of plastic wrap on the chopping board, put the mixed fillings 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 (be careful not to roll the filling back and forth like a dough crust, rolling will loosen the filling, and you need to move the rolling pin to press)
20. Until the filling is rolled into a pancake shape with a thickness of about 1 cm
21. Remove the plastic wrap on the top, use a knife to cut the filling into strips of equal thickness
22. At an angle perpendicular to the strip, use a knife to divide the strip into small squares of equal size
23. Put the prepared fillings in the freezer of the refrigerator for 10 minutes (put the cut filling blocks in the refrigerator to freeze, the fillings are not easy to loose when shaking the Lantern Festival, which is more conducive to operation)
24. Prepare 350 grams of glutinous rice flour
25. Put an appropriate amount of cold water in a bowl, add 1 tablespoon of glutinous rice flour, and stir into glutinous rice water for later use
26. Put 300 grams of glutinous rice flour in a fresh-keeping bowl
27. The frozen fillings are taken out and placed in the glutinous rice water. Soak the glutinous rice water and lift it immediately, so that the filling surface is evenly dipped in a layer of glutinous rice water. Uniform)
28. The filling with glutinous rice water is placed on the glutinous rice flour in the fresh-keeping bowl
29. Cover the safety cover, hold the fresh-keeping bowl with both hands, and shake it vigorously (in order to prevent the glutinous rice flour from splashing when the filling is shaken, the operation with the fresh-keeping box cover can avoid this phenomenon, which is conducive to the later cleaning)
30. Make the fillings evenly wrapped in glutinous rice flour
31. Put the stuffing wrapped with glutinous rice flour in the glutinous rice flour, soak the glutinous rice water in the glutinous rice water and lift it up immediately, so that the surface of the glutinous rice flour is evenly covered by the rice water
32. Put the filling into the glutinous rice flour in the fresh-keeping bowl, cover and shake vigorously
33. If it is not easy to shake, just grab and mix with your hands. If the amount of glutinous rice flour in the fresh-keeping box is small during the shaking process, you should add an appropriate amount of dry glutinous rice flour in time
34. Repeat the above actions five or six times until the filling is wrapped in glutinous rice flour and rolled into a spherical shape (if the glutinous rice flour is not enough when rolling the Lantern Festival, it should be refilled in time to prevent the fillings from sticking to each other during the rolling process, and the intensity of the rolling Lantern Festival. To be even, so that the Lantern Festival is easier to be rolled into a round ball, and the thickness of the dough is the same)
35. This way the Lantern Festival is ready
36. Put an appropriate amount of cold water in the pot and boil
37. Take an appropriate amount of Yuanxiao and put it in the pot
38. Use a spatula to reach the bottom of the pot, gently push the Lantern Festival, and stir in one direction a few times, cover the pot and cook until the water boils (Stir with a shovel and push the Lantern Festival, the Lantern Festival will not stick to the bottom of the pot when cooking)
39. Open the lid, pour a small amount of cold water into the pot, boil the water again, then pour cold water to cook (every time the water in the pot is boiled, you should pour in an appropriate amount of cold water at the same time, so that the Lantern Festival in the pot always looks like a boil In a boiled state, the cooked yuanxiao skin is not easy to break and does not stick to the teeth)
40. Until the Lantern Festival floats on the surface of the water, switch to a low heat and slow cook until the Lantern Festival is cooked (when the Lantern Festival is floated, change to a low fire and slow cook. If it is still cooked on a high fire, the Lantern Festival is constantly tumbling in the pot, and the cooked Lantern Festival is outside Cooked and raw is not tasty)
41. This way the Lantern Festival will be cooked, use a spoon to pick up the Lantern Festival with soup
