Stuffed dumplings with walnut and black sesame(he tao hei zhi ma tang yuan xian )

Stuffed dumplings with walnut and black sesame

Introduction:

"It's walnut, but it's not walnut kernel, it's walnut oil. This oil has been stored, as if there is no place to use it. Just use it in the dumpling filling, and get rid of it. In the past, when we used to make sesame dumplings, we were always reluctant to refuel. There was too much oil, which always seemed to make people feel burdened. However, we have to admit that the stuffing used to be somewhat dry. Some people have said, why can't it flow out like in the advertisement? In fact, the flowing effect comes from two materials, oil and sugar. When there are enough of these two materials and they are heated and melted, there is not enough powder to absorb them, so the flowing effect will be formed naturally. To this end, this year's Sesame stuffing specially added extra oil, as for the effect, only the new year to know

Production steps:

Step 1: Materials

Step 2: pour black sesame and 100g sugar into the cooking machine,

Step 3: beat repeatedly to fine powder

Step 4: pour into a bowl, add the orange peel with sugar and mix well,

Step 5: add walnut oil and mix slightly

Step 6: add sesame oil and mix well

Step 7: pour in the cooked flour and mix well

Step 8: add the remaining sugar

Step 9: mix well and serve

Materials required:

Cooked black sesame: 100g

White granulated sugar: 150g

Orange peel with sugar: 1 tsp

Cooked flour: 10g

Walnut oil: 15g

Sesame oil: 20g

Note: Sesame into fine powder, delicate taste, but also easier to digest and absorb. The cooked flour is used to adjust the degree of dryness and wetness of stuffing, and the dosage can be adjusted according to the actual situation.

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: sweet

Chinese PinYin : He Tao Hei Zhi Ma Tang Yuan Xian