1. Weigh black sesame and peanut kernels for later use
2. Put the black sesame seeds in a non-stick pan and stir-fry over a low heat until the black sesame seeds are fragrant, and let them cool for later use
3. Put the peanuts in a non-stick pan and stir fry over a low heat until the peanuts are slightly yellowish in color and fragrant. Take them out and cool for later
4. Put the black sesame seeds into the Dongling DL-JR371 cooking machine
5. Chop the black sesame seeds
6. Treat peanut kernels in the same way
7. Chop the peanuts
8. The butter and powdered sugar are divided into two portions, each 50g butter + 30g powdered sugar, add the powdered sugar after the butter is softened
9. Mix the butter and powdered sugar with a spatula
10. Add crushed black sesame seeds to a portion of butter
11. Mix well into black sesame filling
12. The other butter powdered sugar is also mixed well
13. Add chopped peanuts
14. Mix into peanut filling
15. Divide the black sesame filling into 10g each and form a round ball
16. Divide the peanut filling into 10g each and form a round ball
17. Add 50g warm water to 60g glutinous rice flour
18. Crumpled up
19. Tear the kneaded glutinous rice dough into small pieces, put them in boiling water, and cook until all are floated
20. Remove, dry the water and add to 300g glutinous rice flour, slowly add the remaining warm water
21. Knead into a smooth, non-sticky dough
22. Divide the dough into three parts, the main dough is at least 540g, add red yeast rice powder to make light pink
23. Divide the remaining dough into two large and small portions, add bamboo charcoal powder to the small portion to turn it into black, and add the red yeast rice powder to the large portion to turn it into dark pink.
24. The colored dough needs to be wrapped with plastic wrap to avoid drying
25. Take 15g of light pink dough, knead it, flatten it, put black sesame filling, wrap it, and knead it
26. Take the dark pink dough, make the pig’s ears and nose, brush the dough with clean water, and stick it well
27. Poke the pig’s nostrils with a fondant tool
28. Then take the black dough and make the pig’s eyes
29. Take another light pink dough and wrap it with peanut filling in the same way
30. After wrapping, it is shaped like a peach
31. Use fondant tools to press out the traces
32. Take the dark pink dough and knead it into a long strip, then stick it around the gap to make a pig's tail
33. Pack all
34. Put the water in the pot and add the dumplings
35. Cook until all of it floats and then remove it
Tips:1. Different brands of glutinous rice flour have different water absorption, so be sure to add slowly when adding water.
2. If the finished filling is too soft to handle, you can put it in the refrigerator for half an hour before operating.
3. When red yeast powder is used for color mixing, small amounts should be added several times, so as not to add too much color at one time.
4. The cooked glutinous rice balls that cannot be eaten at a time can be stored in the refrigerator.
5. The filling can be changed according to your preference.
