1. Prepare the ingredients
2. Put it in the pot and saute over low heat until fragrant
3. Put it into the food processor
4. Chop and set aside
5. Soften the butter and add powdered sugar
6. Mix well with a spatula and divide into two portions
7. Add chopped walnuts and black sesame seeds to the well-mixed butter
8. well mixed
9. One filling per 10g, put it in the refrigerator after preparation
10. Wash, peel, seed, slice, and steam the pumpkin
11. Add 50g warm water to 60g glutinous rice flour
12. Knead
13. Pull the dough into small pieces and put it in boiling water, cook until all of it floats, and then remove
14. 300g glutinous rice flour divided into two portions
15. Divide the boiled hot noodles into two portions of glutinous rice flour, add pumpkin puree to one portion and warm water to the other portion
16. Knead separately
17. Divide the white dough into four parts, the main dough is 255g, and the rest is divided into three parts. Add a small amount of bamboo charcoal powder and red yeast rice powder to the two parts respectively, and adjust them to light pink and black.
18. Take 15g
19. After flattening, put the filling and wrap it
20. Shaped into a drop shape
21. Then take 0.5g white glutinous rice skin and 0.3g pink glutinous rice skin, and divide them into two portions
22. Put pink on white and press into round pieces
23. Pinch the bottom to make the shape of the ear
24. Fixed on the dough
25. Take the pink glutinous rice skin and roll it into thin strips
26. Glue it to the back of the dough to make a tail
27. Take a little bit of black and pink, and round them separately
28. Make the eyes and nose of a mouse
29. Take 15g of the yellow glutinous rice skin, and flatten it slightly after wrapping
30. Use fondant tools or chopsticks of different thicknesses to make dents on it, and then put it in the refrigerator to freeze
31. Put the frozen glutinous rice balls into the pot with cold water
32. Bring to a boil and reduce to low heat until the glutinous rice balls are all raised.
Tips:1. Black sesame and walnuts do not need to be fried for too long, so as not to affect the taste
2. When steaming pumpkins, you can use about 150g of raw pumpkins. Pumpkin puree should be added to glutinous rice flour in batches to prevent excessive moisture from affecting dough formation.
3. Adding hot noodles can make the glutinous rice skin softer, which is convenient for later modeling. If you are making ordinary glutinous rice balls, you can also use the method of hot noodles.
4. The filling can be replaced freely.
